Food & Beverage Assistant Manager

Four Seasons•San Diego, CA

12d•$70,000 - $75,000

About The Position

At Four Seasons Residence Club Aviara, the Food and Beverage Assistant Manager oversees daily operations, ensuring exceptional guest service and efficient dining experiences.

Requirements

Excellent reading, writing and oral proficiency in the English language.
College degree, preferable in hotel and/or restaurant management.
1-2 year’s restaurant management and/or supervisory experience, 6 months food & beverage service experience.
San Diego County Food Handler’s Certification.
Responsible Beverage Control Certification.
Knowledge of service, cost control in F&B, labor controls, employee relations, maintenance and merchandising.

Responsibilities

Train, supervise and discipline restaurant staff as necessary for a smooth operation.
Maintain a friendly yet unobtrusive manner with all guests when greeting them, seating them and throughout their dining experience.
Take reservations and assign seating taking into account service standards.
Ensure the correct and consistent service techniques for various meal periods will be demonstrated by all staff members.
Anticipate, in advance, all materials and supplies and assure their availability.
Assist in controlling the usage of all food and beverage items and the usage of equipment, tools and service equipment.
Observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.
Assist in the preparation of staff schedules, which allow for appropriate service while controlling labor costs and overtime.
Prepare daily and weekly payrolls.
Complete all necessary paperwork associated with the revenues and labor of the restaurant.
Understand all food and beverage items offered, including ingredients, methods of preparation and proper service.
Maintain a daily log for communication between restaurant staff and with upper management as well as maintaining effective communication with employees and other departments.
Participate in all inventories directly involved with the operation of the restaurant.
Give complete support to the Food and Beverage team and assumes responsibility for the restaurant upon the absence of the department head.