F&B Assistant General Manager

Sage Hospitality•Breckenridge, CO

3d•$80,000 - $90,000

About The Position

Hotel Alpenrock is seeking an Assistant F&B General Manager to join us at our new restuarants, The Edwin & The Carter! This is in a superior location, modern lifestyle hotel with mountain personality that sits immediately adjacent to the slopes of Peak 9 base area in Breckenridge. Don't miss out on this opportunity to bring our Sage lifestyle to the mountains of Colorado! Beyond the comforts of our accommodations, Breckenridge beckons with its world-class skiing, hiking trails, and vibrant cultural scene. Allow our concierge team to curate your perfect mountain adventure, from arranging ski passes to recommending scenic drives and local attractions. Discover a new standard of luxury at our property, where every detail is designed to elevate your stay and create unforgettable memories in the heart of the Rockies. Sage’s vision is to be recognized by our customers as the best in our business by ensuring a culture that “makes the ordinary extraordinary!” The ideal candidate should champion this culture in every touchpoint of our business from our associates, guests, owners, and communities. The service and courtesy you extend and promote daily will ensure a healthy and productive culture of serving others with excellence. Join us today! Plan and manage the Restaurants, Room Service and Cafe's in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurants, Room Service and Cafe's. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets. Executes efficient daily restaurant operations, with a particular emphasis on managing the Beverage Program and its execution in all F&B outlet.

Requirements

Four-year college degree or equivalent education/experience.
Four to five years of employment in a related position with this company or other organization(s).
Requires advanced knowledge of the principles and practices within the food and beverage/hospitality profession.
This includes experiential knowledge required for management of people, complex problems and food and beverage management.
Ability to analyze activities or information and arrive at logical conclusions.
Requires supervisory/management communication skills.
Excellent communication skills due to telephone and face-to-face interaction with guests, corporate office and associates.
Good speaking skills for guest, corporate, vendor and associate interaction 100% of work day.
Written guest communication, administrative responsibilities and Human Resource responsibilities requires excellent reading and writing abilities 100% of the work day.

Responsibilities

Manage the human resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
Manage the Beverage Program, including but not limited to: placing orders, taking and managing inventory, providing ongoing education to staff, conducting research and development, curating beer/wine/spirits selections in collaboration with Director of Beverage, adhering to mandated selections while balancing additional placements that enhance guest experience and drive profitability, educating guests, managing beverage profit & loss, upholding standard operating procedures, ensuring quality of product and execution, achieving or exceeding cost and sales budgets, managing point of sale and Craftable for accurate theoretical inventory management
Be a leader on the floor during service, acting as an owner at all times
Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
Cultivate a fun, friendly, positive work environment for all staff, modeling behaviors of kindness, empathy, hard work, and diligence.
Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
Display a strong sense of awareness, perpetually listening and observing ways to enhance guest experience and maintain and improve service standards