F&B Asst. Manager Delfinos

Pyramid Global Hospitality•Palm Coast, FL

11d•Onsite

About The Position

The Food & Beverage Asst Manager assists with assuring attentive, friendly, courteous and efficient service in all F&B Outlets, Room Service, Lounge, and Banquets while maintaining adherence to budgeted payroll and overhead cost. In partnership with F&B leadership, the incumbent is also responsible for continually working towards improving Restaurant, Room Service, Lounge, and Banquet sales revenues to exceed budget. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.

Requirements

At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience.
Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.

Nice To Haves

Supervisory experience preferred.

Responsibilities

Assists with assuring attentive, friendly, courteous and efficient service in all F&B Outlets, Room Service, Lounge, and Banquets while maintaining adherence to budgeted payroll and overhead cost.
Continually works towards improving Restaurant, Room Service, Lounge, and Banquet sales revenues to exceed budget.
Maintains all S.O.P.'s concerning credit policies.
Reacts to negative trends in market place by implementing food and beverage blitzes and promotions.
Helps to organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Aimbridge Hospitality’s standards.
Attends daily BEO meeting.
Conducts beverage purchasing as needed.
Purchases Food & Beverage operating equipment as needed.
Conducts monthly beverage inventories and reconciliations.
Ensures that the quality and presentation of all food products are according to company standards.
Maintains a professional working relationship and promotes open lines of communication with managers, employees and other departments.
Oversees the operations of the Banquet department.
Uses the hotel's P.O.S. system to print reports and analyzes reports generated.
Establishes and maintains key control system.
Completes monthly menu analysis and submits to the Corporate Office.
Monitors and follows up on all Food and Beverage cash overages and shortages.
Assists the General Manager and Engineering Department in implementing and maintaining emergency procedures.
Maintains an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
Completes all required correspondence in a timely and efficient manner.
Attends monthly all-employee meetings and any other functions required by management.
Maintains close communication links with all employees. Provides a motivating influence and seeks input regarding food and beverage issues from employees. Ensures a high level of positive communication exists between the Food & Beverage and Food Production staffs.
Performs P.O.S. changes in menus or additions/deletions of servers as necessary.
Handles items for “Lost and Found” according to the standards.
Maintains required pars of all stock.
Reviews food sales for accuracy daily.
Performs any other duties as requested by the General Manager.