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 andensure 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 on4-star 4 diamond standards of service in all components of Food and Beverage. 
• Guarantee that all associates are maintaining4-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. 
• Controllabor 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 contractedmonies 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, intoxicatedpersons, 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.