Assistant Operations Manager, Madison's

Relais & Châteaux•Highlands, NC

About The Position

Overview The Assistant Food & Beverage Manager oversees all aspects of the F&B operations and all its services. This is including set-up of each meal period, service of outlets, creation of concepts and innovating the department while focusing on detail, quality and customer service. The Assistant Food & Beverage Manager is also responsible for all aspects of supervision of restaurant staff The Assistant Food & Beverage Manager will report to the Restaurant Manager.

Requirements

A degree in hospitality or business management is desired
Previous supervisory experience is desired
Knowledge of food and beverage operations and preparation is desired
Excellent communication and guest relation skills in English
The ability to work well with a large group of people in a team environment
Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results
Must maintain composure and objectivity under pressure
Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests
Must have the ability to work a flexible schedule including nights, days, weekends and holidays
Essential duties require long periods of standing and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more. The employee must have normal vision (corrected), hearing and verbal communication
Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music

Responsibilities

Achievement of budgeted food sales, beverage sales and labor costs
Overseeing annual/quarterly inventory projects and ensuring your budget requests are submitted on time
Completion/Supervision of Payroll & Tips in an accurate and timely fashion
Schedule staff as necessary to ensure adequate and consistent levels of service
Inspects table, place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, and attractive
Maintaining the Hotel Bar control policies, in accordance with State laws
Following of proper purchasing and requisitioning procedures
Maintain records for equipment inventory’s, monthly stock inventory, labor cost, food cost etc.
Development and maintenance of all department control procedures
Development and maintenance of department training manual
Liaise on an on-going basis with your Restaurant manager to ensure all client needs and requirements will be me
Ensure you are on the floor touching tables during services
Provide quick service for last minute changes
Co-ordinate the general housekeeping of the restaurant, public areas, kitchen, storage areas, entrances, etc.
Manage staff training and development