Job Description

What are we working to accomplish?

We are the premier lifestyle and hospitality provider delivering personalized experiences in the inspiring setting of the Blue Ridge Mountains. Through our commitment to excellence, value, and genuine service, we create memories for generations to come.

What We Do?

We improve people’s lives by creating an environment of genuine care and comfort where people can relax, rejuvenate, and reconnect. Whether you live, work, or play here, You Are Family.

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.

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

Qualifications

• 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
• This Job Description reflects management’s assessment of essential functions; however, it does not prescribe nor restrict the tasks that may be assigned

Additional Information

All your information will be kept confidential according to EEO guidelines.