Job Description

Job Summary: The Assistant Food & Beverage Manager is responsible for maintaining high quality, consistent food and beverage service during breakfast, lunch, and dinner in all food and beverage outlets. All responsibilities support the goal of meeting established property standards to consistently provide a high-quality experience and ensure guest satisfaction. Meets all property and industry related health and safety guidelines to support the well-being of guests, team members, and the local community.

Requirements

Indicators of Success:

Financial – Gross Operating Profit, Labor Control, Cost Control

Guest Satisfaction & Loyalty – Medallia, Trip Advisor, Banquet and Ala Carte Client and Guest Feedback

Team Building & Satisfaction – Reduce & Maintain Turnover, Maintain Positive Culture, Training & Development of Team Members

Areas of Responsibility:

Develops and Implements strategies to achieve revenue and profit goals.

• Develops, executes, and manages successful strategies to support revenue growth while also providing team members with training opportunities to increase per person averages through upselling techniques
• Maximizes productivity by using forecasting techniques to adjust and maintain scheduling for front of house staffing in the Food & Beverage Department

Manages the operation of all Food & Beverage Outlets.

• Maintains a high quality, consistent product while providing friendly service in a clean and well-maintained environment.
• Manages breakfast, lunch, and dinner service ensuring a consistency in product, and service.
• Inspects assigned food & beverage outlets on an on-going basis and takes appropriate steps to ensure facilities are clean and well maintained to meet or exceed the hotels standards.
• Attends weekly Banquet Event Order meetings, and Group Resume Meetings.
• Conducts pre-shift meetings to discuss events, house counts, reservations, and new service techniques.
• Completes monthly inventory for beverage product, and is involved with weekly ordering process.

Develops and implements strategies and practices which support team member engagement.

• Responsible for the recruitment, hiring, and training of all FOH Food & Beverage team members.
• Communicates performance expectations, disciplines staff members, and provides on-going feedback for improvement.
• Provides team members with coaching and counseling as needed to achieve performance objectives and reach fullest potential.

Creates 100% guest satisfaction by providing team members with the training, and resources needed to maximize team member engagement, and deliver exceptional service, and teamwork.

• Communicates and reinforces a service culture to all team members.
• Ensures all team members provide hospitality and respect to all guests, vendors, and team members
• Seeks opportunities to improve guest service, and guest experiences by seeking feedback, reviewing management reports, and through problem resolution
• Touches tables in O’Reilly’s Taproom & Kitchen during business hours to ensure service and food standards are met at all times

Food Safety and Sanitation

• Responsible for training all team members on proper food & beverage handling procedures as indicated by the Health Department (ServSafe), and the Pennsylvania Liquor Control Board (Ramp).

Job Duties:

P&L Management: Understand how the P&L is prepared, and the line items within the food and beverage department, and how to impact each line.

Budget Management: Utilize checkbook to effectively manage property undistributed expenses.

Payroll Control and Scheduling: Schedule staff accordingly, utilize wage tools and consider forecasted revenue, and anticipated business to optimize profitability, guest service, and team member requests.

Sales Skills: Understand the positioning of the hotel, services provided, and how the hotel can exceed our guests’ expectations.

Qualifications:

• High school diploma or equivalent.
• Minimum of four years’ experience in related professional positions.
• Experience in a hotel environment preferred.
• Ability to read and understand Profit and Loss Statements, and Budgets.
• Ability to communicate effectively with management team, guests and staff.
• Ability to work a flexible schedule, including weekends and holidays.