Assistant Food & Beverage Manager, Monterey Plaza Hotel & Spa

Woodside Hotel Group Ltd.•Monterey, CA

13h

About The Position

The Assistant Food and Beverage Manager is responsible to ensure Schooners Coastal Kitchen & Bar, Helmsman Lounge, Tidal Coffee and Banquet guests receive a dining experience that will exceed their expectations. They provide leadership by role-modeling a relaxed demeanor, promoting team work, and communicating with guests and associates courteously and resolving conflicts or guest issues promptly. They make themselves available to resolve guest issues before patrons leave. They supervise and direct the hourly staff to adhere to all hotel protocols, procedures and standards and manage labor costs in accordance with the annual budget and business plan. They are responsible for the reputation of the outlet while maintaining the highest standards of food, guest service, health, safety and security for associates and guests. This position will be assigned opening and closing shifts as business demands.

Requirements

Must have basic knowledge of food and beverage preparation, service standards, guest relations and etiquette.
The ability to effectively deal with associates and customers some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations.
Excellent organizational skills.
Ability to move through a crowded Restaurant to monitor activity.
Ability to read, listen and communicate effectively in English.
Above average math skills.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Able to work in a fast paced environment.
Must be able to work a flexible schedule including evenings, weekends and holidays.
Meets legal age requirements for the position.
Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.
Valid California Driver License is required.

Nice To Haves

The ability to speak Spanish is preferred.
High school diploma is preferred.
Previous Food and Beverage and/or Restaurant supervisory experience is preferred.
Excellent wine knowledge is also preferred.
Certified in the Responsible Service of Alcohol is preferred.
CPR/First Aid Certification is a plus.

Responsibilities

Hires, develops, trains and manages direct reports. Creates schedules, provides consistent feedback with respect to hotel standards, and conducts performance evaluations according to hotel guidelines. Ensures staff meets or exceeds customer service satisfaction goals.
Learns the tasks required of hourly staff within the outlet in order to effectively and appropriately direct, interview, hire, train, develop and motivate personnel.
Completes critical administrative responsibilities. For example, is responsible for overseeing, controlling, and amending as required, the scheduling, payroll, and managing expenses to budget and conducts timely personnel performance evaluations.
Promotes and maintains adherence to Accounting and Payroll policies and procedures among staff; including adherence to, and correct management of, all meal and rest break policies and time-keeping procedures. Assists accounting personnel in promptly resolving guest payment issues and conducts necessary follow-up with the guests to ensure satisfaction and that recovery standards have been met.
Listens to, and effectively resolves, associate concerns in an expeditious and professional manner according to hotel and departmental standards and best practices such as those communicated via the Monterey Plaza’s, Associate Handbook. Serves to maintain an Issue-Free Workplace. Consults with the People & Culture department as needed.
Maintains knowledge of hotel features/services, hours of operation, daily house count, and expected arrivals/departures, etc. to ensure labor is appropriately scheduled around critical times. Determines daily and weekly staffing requirements per weekly forecast. Post schedules as prescribed and submits daily and bi-weekly payroll to accounting as required.
Maintains a productive weekly work schedule and manages payroll to achieve forecast. Reviews special projects, inventory, and side-work to identify needs and opportunities before delegating work assignments or releasing staff from shift. Ensures that staffing levels in the outlet are sufficient to meet hotel and guest needs and are in line with budget.
Supervises day-to-day maintenance, cleanliness, and the physical organization of the restaurant, patio, bar area, waiting area, and host stand to ensure all are clean and maintained at all times.
Ensures the correct sections and seating plan and section assignments are in place according to best practices and has been properly communicated to all staff prior to shift.
Reports items that need repair or maintenance promptly so that the outlets are maintained in “like new” condition.
Maintains pars and inventory according to standard. Maintains inventory control sheets. Prepares monthly inventories with accounting representative.
Ensures the tools necessary for staff are available and functioning prior to service. Maintains par levels needed for the day-to-day operation to guarantee all meal and beverage service is presented the hotel’s standard. Examples of adherence to standards include, but are not limited to: Ensures staff serves espresso drinks in the correct cup and saucer with a demitasse spoon and the established accompaniments of one refined sugar lump and one raw sugar lump and a lemon twist. Ensures that staff provides bar snacks with beverage service. Ensures the set or reset of tables is done appropriately and according to the standard every time.
Develops staff’s service skills so that the guest experience is authentic. Sets a positive tone and is a role model for the staff. Ensures all greet, meet and interact with patrons according to Hotel standards and promote and recommend the hotel and its outlets.
Reviews revenue daily and monitors sales through point of sale system (Micros). Uses reports for the monitoring of what is selling making professional recommendations and judgments about menu items. Sends the closing shift report as appropriate and according to standard.
Monitors credit card and cash handling functions to establish all are performed in an accurate and consistent manner and completes all reports and accounting requirements as needed.
Meets regularly with the senior F&B leadership to develop proper forecasting of the business, coordinate projects, communicate updates and address specific concerns.
Represents the outlet at Department Head, Rooms Division, Pre-con, and other meetings as requested in order to communicate with others and to stay informed regarding hotel concerns.
Leads daily pre-shifts to ensure the Monterey Plaza Hotel & Spa commitment to excellence is known and ensure staff members are engaged and understand the current priorities and goals.
Works cooperatively and in coordination with all other hotel departments and third-parties to deliver exceptional guest service to the 4-Star luxury property standard.
Observes all safety protocols and holds others accountable to hotel and departmental safety standards and procedures. Maintains a clean and well-organized outlet in the interest of health and safety. Watches for and takes corrective measures against any hazards which pose a safety concern to our associates and/or guests
Leads by example within the department as it relates to following all Standards of Conduct, hotel and outlet policies and procedures.
Monitors staff as it relates to completion of opening and closing duties according to checklists to ensure complete compliance with standards of preparation for the incoming shift and so that the cleanliness of the outlet is maintained to a 4-Star luxury property standard.
Communicates daily reports; to include business statistics and inspection reports.
Addresses and resolves guest issues before the patron leaves the outlet. Communicates Kindness Alerts to the Front Office and also communicates existing Kindness Alerts to staff.
Interprets company policy to associates and enforces safety regulations.
All other duties as assigned by the Supervisor.