Assistant Food & Beverage Manager

Sree Hotels•Columbia, SC

15d

About The Position

The Embassy Suites by Hilton, located near the Charlotte Airport, is looking for a full-time Assistant Food & Beverage Manager. The person hired for this position will primarily work evening shifts but will need flexibility to work other shifts as needed. Weekday and weekend availability is required. PRIMARY PURPOSE: Assist with the supervision of food and beverage operations in order to ensure that the highest quality standards are met for food, service, food production, safety, and cleanliness, while maintaining adherence to budgeted payroll and overhead cost. Responsible for the daily operations of the Restaurant, the Market, and Banquets, while providing professional leadership, training and direction to all Food and Beverage personnel.

Requirements

Fluent in basic computer skills to include Word and Excel in business format.
Fluent in electronic communications (email).
Direct hospitality food & beverage management experience (2-3 years minimum)
Excellent verbal and written communication skills.
Ability to work as team player with all levels of hotel staff.
Excellent guest relations skills.
College degree and/or equivalent sales experience required.
Demonstrate ability to influence customers to close the deal
Excellent judgment
High ethical standards of conduct

Responsibilities

Achieves financial goals as determined by F&B Director, General Manager or Assistant General Manager.
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service oriented manner.
Maintain follow through of all guest requests, problems, complaints, and/or accidents which occur in the F&B Outlets.
Motivate, coach, counsel, and discipline all F&B personnel according to company Standards.
Review F&B staff's worked hours for payroll compilation and submit to the General Manager on a timely basis.
Prepare employee shift schedule according to the business forecast, payroll budget guidelines, and productivity requirements.
Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality.
Works with Food and beverage Director or General Manager to make daily purchasing decisions and places orders.
Assists and participates in making routine Restaurant hiring decisions.
Directs food apportionment policy to control costs.
Estimates food consumption, and requisitions or purchases food items.
Observes and is involved with methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Receives and examines food items and supplies to ensure quality and quantity meet established hotel's and/or Brand standards and specifications.
Supervises and is involved in cooking with other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Assist in developing and ensure implementation of Food and Beverage promotional ideas.
Ensure all beverage costs are maintained to meet budget.
Ensures at all times the Restaurant and Market are in compliance with Brand Standard Audits and Local Health Regulations.
Performs Food Safety Audit Quarterly.
Maintain company S.O.P.'s regarding purchase orders, vouchering of invoices and checkbook accounting.
Develop, initiate, and promote sales, including upselling programs for use by all service personnel.
Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner.
Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers.
Organize and conduct monthly department meetings with staff.
Attend BEO meeting and Leadership Meetings
Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
Must be flexible with hours work which will include weekdays, weekends and/or holidays
Responsibilities include, but are not limited to the above areas.
Ensuring quality, consistency and creativity are at the highest level.
Assist in the production and execution of banquets and a la carte restaurant with emphasis on quality.
Work independently and exercise independent judgment to resolve personnel and production issues.