Assistant Manager F&B at Fish Out of Water

Job Summary: The Assistant Food & Beverage Manager is responsible for supervising, training, and ensuring that associates are providing a 4-star, 4-diamond level of service to guests on a consistent basis. Additionally, the Assistant F&B Manager is expected to ensure that all food & beverage operations are completed to company standards while assisting the F&B Manager.

Job Responsibilities:

- Anticipate the needs of the restaurant and order whatever product is necessary to help associates perform their duties more efficiently and effectively while keeping in line with budget.

- Maintain logs and ensure that trace reports are being updated.

- Always maintain positive guest relations , and resolve complaints promptly, ensuring maximum guest satisfaction.

- Ensure associates are familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

- Train associates about correct maintenance and use of equipment.

- Monitor cleanliness, sanitation, and organization of work areas.

- Ensure that associates are aware of all changes to outlets on property, associate rallies, and insurance modifications.

- Ensure that associates maintain a thorough understanding of the restaurant menu through tests and other learning techniques.

- Train associates on 4-star 4 diamond standards of service in all components of Food and Beverage.

- Guarantee that all associates are maintaining 4-star 4 diamond levels of service in all facets of restaurant execution.

- Educate associates on proper greetings / salutations to extend to guests and the use suggestive up-selling techniques to increase profit margins.

- Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.

- Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies.

- Inspect table/set-ups; check for cleanliness, neatness; rectify deficiencies with respective personnel.

- Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.

- Check all servers out before they leave for the day, ensuring that all side work is completed.

- Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are conducted to departmental standards; rectify any deficiencies with respective personnel.

- Ensure that assigned staff has reported to work, document any late or absent employees.

- Check storage areas for proper supplies, organization, and cleanliness. Complete requisition for additional supplies needed and submit to vendor. Instruct designated personnel to rectify any cleanliness/organization deficiencies.

- Foster and promote a cooperative working climate, maximizing productivity and employee morale.

- Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

- Control labor costs by examining business levels and adjusting the schedule accordingly, to maximize service levels and minimize cost.

- Anticipate guests needs and respond promptly to all guest requests.

- Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

- Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.

- Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.

- Obtain assigned bank and ensure accuracy of contracted monies and always keep bank secure.

- Maintain complete knowledge of all menu items, liquor brands, beers, and non-alcoholic selections available in the assigned outlet.

- Settle checks in the P.O.S. system according to location specifications. Process payment of guest checks in accordance with accounting requirements and maintain accountabilities for all financial transactions.

- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

- Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink.

- Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.

- Maintain complete knowledge of table and seat numbers, room capacity, hours of operation, menus, price range and dress code of assigned outlet.

- Constantly find ways to improve guests experience.

- Work in conjunction and under the direction of the F & B Manager

- All other duties as assigned.

Qualifications

Education and Experience:

- Sufficient education and literacy are needed to identify and read product labels and to communicate with guests.

- Ability to read, write, speak, understand, and communicate in basic English preferred.

- Three years experience in a supervisory food & beverage position preferred.

- Proven food and beverage management experience

- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

- ServSafe Certifications (may obtain after employment)

Knowledge, Skills, & Abilities:

- Detail-oriented and thorough

- Ability to remain discreet and respect the privacy of guests.

- Ability to perform consistent work to the highest of standards.

- Ability to interact with guests in a pleasant, friendly way.

- Able to perform and train in all duties and descriptions of the host, bartender, server assistant, and server positions.

- Ability to maintain a warm and friendly demeanor.

- Ability to effectively communicate both verbally and written.

- Ability to multitask.

- Ability to comply with St. Joe standards.

- Ability to lead a team efficiently and effectively.

- Ability to solve problems independently.

- Extensive knowledge of Food & Beverage Operations

- Extensive knowledge of operating POS systems

- Extensive knowledge in scheduling employees

- Moderate wine knowledge

- Ability to stand in as and train all positions within the Food & Beverage department.

- Proficiency with Microsoft Office and email

- Ability to follow and enforce all Food & Beverage regulations.