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.