Assistant Food & Beverage Manager ("Manager Asistente de Alimentos y Bebidas")

HYATT PALM SPRINGS•Palm Springs, CA

5d•$28 - $30

About The Position

POSITION PURPOSE Assist in directing and organizing the Food & Beverage functions within the outlets of the hotel in order to maintain high standards of food & beverage quality, service, and merchandising to maximize profits. Ensure a positive guest experience, taking ownership of situations and following up on every request. ESSENTIAL RESPONSIBILITIES • Assist the Director of F&B in the direction of the functions of the F&B Outlets to meet the daily operation needs. • Support and supervise the hotel F&B Outlets while working closely with rest of the leadership team. • Responsible for short and long term planning of all outlets including Restaurant, Bar, and In-Room Dining. • Maintain consistent communication with vendors and suppliers for timely rollout of seasonal food options. • Participate in department monthly/quarterly/annual inventories; prepare and submit inventory reports to accounting in a timely manner. • Develop and implement creative strategies for revenue enhancement and cost containment. • Participate in the development of the department budget, marketing plans and objectives. Manage within those approved plans. • Participate in the implementation of schedules for the operation of restaurants, bars and in room dining teams to achieve profitable results. • Collaborate with the culinary team, in the creation menus designed to attract a predetermined customer market. • Consult with the Sales Manager and banquets team on an ongoing basis, as well as with other departments as necessary. • Manage the payroll and time & attendance for the F&B staff. • Implement effective control of food, beverage and labor costs among departments. • Establish and achieve predetermined profit objectives and desired quality standards of food, service, cleanliness, merchandising and promotion. • Conduct orders of food and beverage supplies. • Stay up to date on brand requirements and changes to the restaurant. • Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. • Ensure attendance at all mandatory meetings. • Lead and coach the team towards achieving exceptional guest service and staff satisfaction results. • Responsible for maintaining high energy, positive attitude, and professional appearance. • Regularly review and evaluate the degree of customer acceptance of the restaurant and bar. 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. • Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department. • Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed. • Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.

Requirements

Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, verbal, written and electronic.
Considerable knowledge of complex mathematical calculations and computer programs.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess intermediate computer skills.
Must Possess basic computational skills.
Knowledge of computer programs, math skills as well as budgetary analysis capabilities required.
Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail
Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers.
High school or equivalent education required.
3-5 years Food & Beverage operation experience required.
1-2 years management experience required.
Culinary, sales and service background required.
Must be at least 21 years of age to serve alcohol.
Safe Server Alcohol & Food Handlers certification required.
Ability to provide and maintain a valid driver’s license as the position may require the operation of motorized and electric vehicles.

Nice To Haves

Bachelor’s Degree preferred.

Responsibilities

Assist the Director of F&B in the direction of the functions of the F&B Outlets to meet the daily operation needs.
Support and supervise the hotel F&B Outlets while working closely with rest of the leadership team.
Responsible for short and long term planning of all outlets including Restaurant, Bar, and In-Room Dining.
Maintain consistent communication with vendors and suppliers for timely rollout of seasonal food options.
Participate in department monthly/quarterly/annual inventories; prepare and submit inventory reports to accounting in a timely manner.
Develop and implement creative strategies for revenue enhancement and cost containment.
Participate in the development of the department budget, marketing plans and objectives. Manage within those approved plans.
Participate in the implementation of schedules for the operation of restaurants, bars and in room dining teams to achieve profitable results.
Collaborate with the culinary team, in the creation menus designed to attract a predetermined customer market.
Consult with the Sales Manager and banquets team on an ongoing basis, as well as with other departments as necessary.
Manage the payroll and time & attendance for the F&B staff.
Implement effective control of food, beverage and labor costs among departments.
Establish and achieve predetermined profit objectives and desired quality standards of food, service, cleanliness, merchandising and promotion.
Conduct orders of food and beverage supplies.
Stay up to date on brand requirements and changes to the restaurant.
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
Ensure attendance at all mandatory meetings.
Lead and coach the team towards achieving exceptional guest service and staff satisfaction results.
Responsible for maintaining high energy, positive attitude, and professional appearance.
Regularly review and evaluate the degree of customer acceptance of the restaurant and bar. 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.
Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.
Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.