Assistant Food and Beverage Manager | Lodge at Columbia Point

Columbia Hospitality•Richland, WA

7d•$30 - $32•Onsite

About The Position

The Lodge at Columbia Point is seeking an Assistant Food and Beverage Manager to join their team. This role is crucial in ensuring the smooth operation of front-of-house services for the restaurant(s), managing staff, and contributing to the overall guest experience. The position involves preparing schedules, managing inventory and ordering, overseeing payroll, participating in hiring, developing wine knowledge, training staff, coordinating private parties, managing floor operations, conducting performance reviews, promoting cross-training, and contributing to marketing strategies. The ideal candidate will have prior food service supervisory experience, strong communication and computer skills, flexibility, and excellent management abilities in areas such as time, finance, and people.

Requirements

Prior food service supervisory experience
The ability to read, write and speak English fluently is required to read, analyze, and interpret regulations.
Ability to effectively present information and respond to questions from group of managers, clients, customers, and the general public.
Computer knowledge including Word, Excel, Outlook, Basic knowledge of POS is preferable.
Must be flexible and able to perform multiple tasks and work in stressful situations
Ability to create a team environment within and across departments.
Strong computer literacy in Microsoft Office, especially Word, PowerPoint and Excel.
Strong general management skills, including time management, information analysis, planning and organizing, decision making, problem solving, and delivery of results.
Strong financial management skills, including budget management, expense control, forecasting and analysis of financial statements.
Strong people management skills, including coaching, motivating, delegating, scheduling and relationship-building.

Nice To Haves

Basic knowledge of POS is preferable.

Responsibilities

Prepare weekly schedules for Front of House staff, considering business fluctuations to control labor costs.
Collaborate with F&B leaders and Executive Chef to manage menus, inventory, and ordering.
Submit payroll for front of house staff before the deadline each pay period.
In coordination with F&B leadership, conduct all hiring for the front of house staff for all outlets.
Meet with distributors and wine makers and attend off-site tastings to continue wine education to uphold and exceed the reputation of one of the best wine lists in the state.
Train and supervise all front of house staff in proper service etiquette and test server knowledge about menu offerings.
Work in coordination with the Executive Chef and F&B leadership in planning private parties.
Oversee all aspects of front of house service for the restaurant(s).
Manage all aspects of the floor, assigning tables, and creating an efficient flow for both front and back of house.
Empower proper service etiquette in all outlets.
In coordination with F&B leadership, conduct yearly performance reviews with all year-round front of house staff.
Work with F&B leadership to promote staff cross-training and increase efficiency.
Work with F&B leadership to develop and maintain a marketing strategy that targets clientele and draws new customers to the restaurant(s).
Work with F&B leadership and Executive Chef to increase food and beverage amenities.

Benefits

Cellphone Allowance
Get Paid Daily
Paid Time off & Holiday Pay
Medical, Dental, Vision, Disability, 401K
HSA/FSA Plans -with employer contribution
Referral Bonus
Discounted Lodging, Dining, Spa, Golf, and Retail
Employee Assistance Program
“Columbia Cares” Volunteer Opportunities
Committee Participation Opportunities
Task Force Work Opportunities
Online Learning Platform to Help You Grow!
Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)