Assistant Food and Beverage Manager

VINAYAKA HOSPITALITY OAKBROOK•Oak Brook, IL

19d

About The Position

Assist the Director of F&B with organizing the Food & Beverage functions within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.
Ability to access and accurately input information using a moderately complex computer system.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
Extensive knowledge of meeting room capacities, banquet set-up, audio-visual and any other pertinent details as they relate to function room set-up.
Ability to assess/evaluate employees performance fairly.
Ability to supervise, train and motivate multiple levels of managers and employees.
Knowledge of hotel and competitive market.
Must possess basic computational ability.
Must possess POS experience, including but not limited to, MICROS, Toast, etc.
Must possess computer skills, including, but not limited to, accounting programs, Microsoft Word, Excel, etc.
Excellent inter-personal and sales-related skills.
Exceptional organizational, supervisory skills.
Exceptional food and beverage knowledge and pricing.

Responsibilities

Plan and assist the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.
Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
Participate with the chef, F&B Director, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
Implement effective control of food, beverage and labor costs among all sub-departments.
Assist the area supervisors in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.
Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
Additional Responsibilities may be assigned by the Director of Food & Beverage or General Manager