Assistant Food & Beverage Manager

KW Property Management Careers•Groveland, FL

About The Position

Responsible for daily operation of Food & Beverage outlets, specifically restaurants, lounges and food & beverage service at the pools. The assistant manager works closely with the service team to ensure resident, member, guest and employee satisfaction with the daily operation, communicating challenges and possible solutions to the F&B Manager. The assistant manager is responsible for managing food & beverage product inventories and working with the F&B Manager and/or Director to assist with ordering. The assistant manager takes an active role in ensuring that every Front of House staff member is trained properly per our food, beverage & service KWPMC standards. As a team member of KW PROPERTY MANAGEMENT & CONSULTING, you are expected to understand and support the mission statement of the company and practice our GREAT values every day. These values include but are not limited to greeting and smiling; showing respect with name recognition and eye contact; accepting the empowerment to exceed everyone's expectations and showing enthusiasm for your position and duties; being accountable to show a positive attitude and accountable for your actions; and be trustworthy in your duties and transparent in everything you do. These are our GREAT values and part of your work practices and expected as part of your daily activities while working at KW Property Management and Consulting. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Managing day-to-day operations within budget and to the highest standards. Below are some of the essential functions of the role; · Ensuring excellent levels of internal and external customer service · Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. · Inspect storage areas for organization, use of FIFO (First in, First out), and cleanliness. · Complete scheduled inventories and stock and requisition necessary supplies. · Monitor dining rooms for seating availability, service, safety, and well-being of guests. · Complete work orders for maintenance repairs. · Assist F&B management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. · Ensure F&B payroll for Front of House team is complete and accurate, meeting regular payroll deadlines. · Print, document, and file all financial reports at the close of the day. · Complete F&B Manager report daily. · Maintain the POS system by inputting any menu or price changes, remove outdated and old menu items. · Assist F&B Manager with updating menus, specials and other F&B collateral and event advertising. · Work closely with F&B Manager, Chef and Property Management for Special & Holiday Events. · Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. · Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. · Be a role model for Hospitality: welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. · Speak with others using clear and professional language. · Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. · Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Competencies; Supervisory Responsibility; you will be managing all Front of House F&B employees. Work environment is in a food and beverage operation and can be loud and busy. The position may involve outdoor locations. The position may require to be on shift for extended periods of time outside in temperatures above 90 degrees. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 30 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. / This is a full-time exempt-level position. Days and hours of work will be a minimum of 40 hours a week. The schedule may change to accommodate the business needs of the property. Position may require some light travel for meetings in the area. Preferred Education; Culinary school diploma or degree in food service management or related field

Requirements

Experience in hospitality industry, such as hotels and resorts
Proven food and beverage management experience
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Ability to spot and resolve problems efficiently
Mastery in delegating multiple tasks
Communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Guest-oriented and service-minded
Prior experience in a related position.

Nice To Haves

Culinary school diploma or degree in food service management or related field

Responsibilities

Responsible for daily operation of Food & Beverage outlets, specifically restaurants, lounges and food & beverage service at the pools.
Work closely with the service team to ensure resident, member, guest and employee satisfaction with the daily operation, communicating challenges and possible solutions to the F&B Manager.
Responsible for managing food & beverage product inventories and working with the F&B Manager and/or Director to assist with ordering.
Take an active role in ensuring that every Front of House staff member is trained properly per our food, beverage & service KWPMC standards.
Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
Inspect storage areas for organization, use of FIFO (First in, First out), and cleanliness.
Complete scheduled inventories and stock and requisition necessary supplies.
Monitor dining rooms for seating availability, service, safety, and well-being of guests.
Complete work orders for maintenance repairs.
Assist F&B management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.
Ensure F&B payroll for Front of House team is complete and accurate, meeting regular payroll deadlines.
Print, document, and file all financial reports at the close of the day.
Complete F&B Manager report daily.
Maintain the POS system by inputting any menu or price changes, remove outdated and old menu items.
Assist F&B Manager with updating menus, specials and other F&B collateral and event advertising.
Work closely with F&B Manager, Chef and Property Management for Special & Holiday Events.
Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
Be a role model for Hospitality: welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
Speak with others using clear and professional language.
Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
Managing all Front of House F&B employees.