Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $58,700.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Job Description
The Grand Beach Hotel is a premier luxury hotel renowned for its exceptional hospitality, exquisite dining options, and commitment to delivering outstanding guest experiences. Located in a prime destination, the hotel prides itself on maintaining high standards of service, ambiance, and quality across all its departments. The Food and Beverage department is a cornerstone of the hotel's offerings, featuring fine dining restaurants, stylish bars, and banquet facilities that cater to a diverse clientele. The department is dedicated to providing superior food and beverage quality, impeccable service, and innovative marketing strategies aimed at maximizing profitability while ensuring customer satisfaction.
The role of Assistant Food and Beverage Manager at the Grand Beach Hotel is a vital leadership position within the Food and Beverage department. This role supports the direction of the department by organizing its activities to maintain and enhance the standards of food and beverage quality, service, and marketing. The Assistant Manager plans and directs administrative and operational functions daily, ensuring the department meets its objectives efficiently. Key responsibilities include implementing effective controls over food, beverage, and labor costs, ensuring compliance with health, safety, sanitation, and alcohol awareness standards, and maintaining customer service excellence.
The Assistant Food and Beverage Manager supervises, trains, counsels, and schedules staff while evaluating their performance to uphold high standards. This role requires close collaboration with the executive chef and other department heads to address operational challenges and improve processes. The Assistant Manager oversees restaurant readiness and operations by conducting regular inspections, maintaining sanitation and cleanliness, and ensuring safety protocols are enforced. Handling guest complaints diplomatically and ensuring correct check handling are also integral to the role.
In addition to operational oversight, the Assistant Manager is responsible for budget awareness, monitoring employee payroll, inventory management, and coordinating with the engineering department regarding maintenance needs. Administrative duties include preparing shift schedules based on hotel occupancy, managing equipment and supplies inventory, supervising restaurant ambiance, facilitating opening and closing procedures, and ensuring top-level service standards. The role also involves promoting teamwork across service kitchen and dining room areas, overseeing food and beverage promotions, conducting weekly inventories, and participating in management on duty programs.
The position demands strong leadership qualities, excellent organizational and communication skills, and the ability to work effectively in a fast-paced, deadline-driven environment. The Assistant Food and Beverage Manager serves as a mentor and motivator for team members, driving positive change and fostering good employee relations. This position requires a professional and polished appearance, a proactive attitude towards meeting guest expectations, and a commitment to upholding the hotel's reputation for excellence. The role supports the hotel’s goals of maximizing profits through outstanding customer service and meticulous operational management, making it integral to the overall success of the Food and Beverage department and the hotel as a whole.
The role of Assistant Food and Beverage Manager at the Grand Beach Hotel is a vital leadership position within the Food and Beverage department. This role supports the direction of the department by organizing its activities to maintain and enhance the standards of food and beverage quality, service, and marketing. The Assistant Manager plans and directs administrative and operational functions daily, ensuring the department meets its objectives efficiently. Key responsibilities include implementing effective controls over food, beverage, and labor costs, ensuring compliance with health, safety, sanitation, and alcohol awareness standards, and maintaining customer service excellence.
The Assistant Food and Beverage Manager supervises, trains, counsels, and schedules staff while evaluating their performance to uphold high standards. This role requires close collaboration with the executive chef and other department heads to address operational challenges and improve processes. The Assistant Manager oversees restaurant readiness and operations by conducting regular inspections, maintaining sanitation and cleanliness, and ensuring safety protocols are enforced. Handling guest complaints diplomatically and ensuring correct check handling are also integral to the role.
In addition to operational oversight, the Assistant Manager is responsible for budget awareness, monitoring employee payroll, inventory management, and coordinating with the engineering department regarding maintenance needs. Administrative duties include preparing shift schedules based on hotel occupancy, managing equipment and supplies inventory, supervising restaurant ambiance, facilitating opening and closing procedures, and ensuring top-level service standards. The role also involves promoting teamwork across service kitchen and dining room areas, overseeing food and beverage promotions, conducting weekly inventories, and participating in management on duty programs.
The position demands strong leadership qualities, excellent organizational and communication skills, and the ability to work effectively in a fast-paced, deadline-driven environment. The Assistant Food and Beverage Manager serves as a mentor and motivator for team members, driving positive change and fostering good employee relations. This position requires a professional and polished appearance, a proactive attitude towards meeting guest expectations, and a commitment to upholding the hotel's reputation for excellence. The role supports the hotel’s goals of maximizing profits through outstanding customer service and meticulous operational management, making it integral to the overall success of the Food and Beverage department and the hotel as a whole.
Job Requirements
- Minimum education level high school diploma or equivalent
- Experience in restaurant or hotel food and beverage operations
- Knowledge of health, safety, sanitation, and alcohol awareness standards
- Strong leadership and team management abilities
- Proficiency in computer and Microsoft Office programs
- Excellent communication skills
- Ability to handle customer complaints diplomatically
- Availability to work flexible hours including weekends and holidays
- Ability to meet job performance standards within 30 days of hire
- Strong organizational and administrative skills
- Ability to work under pressure and meet deadlines
- Experience with budget management and inventory control
- Experience training and supervising staff
- Commitment to maintaining hotel standards and policies
- Ability to maintain professional appearance
- Ability to maintain safety and cleanliness standards
Job Qualifications
- Freestanding restaurant experience or luxury hotel experience is a plus
- Strong food, wine, and liquor knowledge
- Excellent customer service skills
- Clear and concise written and verbal communication skills in English
- Proficiency in Microsoft Word and Excel
- Excellent organizational, interpersonal, and administrative skills
- Ability to meet deadlines, work under pressure and independently
- Ability to deal with internal and external customers requiring tact and diplomacy
- Ability to work in a fast-paced, deadline-driven environment
- Strong and effective leadership skills
- Ability to drive positive program change
- Ability to train and develop others
- Ability to read and interpret documents
- Ability to work with and apply mathematical concepts
- Ability to write correspondence and reports
- Ability to give feedback daily
- Excellent time management skills
- Ability to handle multiple tasks with focus on priorities
- Strong organizational, analytical, communication and leadership skills
- Impeccable service standards and attention to detail
- Professional and polished appearance
- Proven ability to lead, train, and develop associates
- Knowledge of property management computer programs
- Pragmatic problem solving skills
- Excellent verbal communication skills, bilingual preferred
- Ability to work in a multi-ethnic, multi-cultural environment
- Ability to work a flexible schedule including weekends and holidays
Job Duties
- Administer the operation in a manner that ensures superior product and service expected from the outlet
- Oversee restaurant operations and coordinate with the Executive Chef to plan and implement actions for improved operations
- Perform daily and regular inspections of the restaurant areas focusing on sanitation, cleanliness, and safety
- Supervise and direct service staff while maintaining safety policies and handling guest and employee accidents
- Handle guest complaints diplomatically and ensure proper check handling procedures
- Manage budget awareness and strive to achieve budgeted goals
- Coordinate maintenance needs with the Engineering Department
- Maintain storerooms in readiness, cleanliness, and tidiness
- Schedule dining room personnel according to forecasted business and budget
- Promote good employee relations between service kitchen and dining room
- Ensure fast, accurate service and maintain positive guest relations with consistent product quality
- Ensure compliance with Occupational Safety, Health Act, and company safety policies
- Manage profit and loss by following cash control and security procedures, maintain inventory, labor management, and review financial reports
- Lead recruitment, interviewing, hiring, performance appraisals, disciplinary action, motivation, and training
- Maintain equipment, facility, and grounds standards through preventative maintenance
- Responsible for shift staffing, station assignments, floor presence, guest interaction, and shift scheduling
- Monitor and control Micros system for guest checks and hotel reports
- Maintain inventory of equipment, linen, and supplies
- Ensure maintenance and cleanliness communication with Housekeeping, Stewarding, and Property Operations
- Execute food and beverage promotions and departmental forecasting and budgeting
- Maintain highest service and ambiance standards
- Manage outlet levels and inventories
- Facilitate restaurant openings and closings
- Accommodate VIP special requests and coordinate special service requests
- Build customer loyalty through presence and assistance
- Track departmental spending and monitor employee payroll
- Inventory and manage department supplies
- Monitor overtime spending
- Purchase food and beverage products within guidelines and ensure proper receipt and storage
- Participate in management on duty program
- Conduct line ups and inform team of hotel events and best practices
- Handle guest complaints and urgent staff issues
- Conduct weekly inventory of food and beverage items
- Foster relationships with other department managers for communication and goodwill
- Promote teamwork skills at all times
- Notify appropriate individuals promptly of problems
- Be polite, friendly, and helpful to guests, management, and team members
- Execute emergency procedures
- Comply with safety regulations and hotel policies
- Attend meetings and training sessions
- Maintain cleanliness and equipment condition
- Recycle whenever possible
- Remain current with hotel information
- Comply with uniform and grooming standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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