The Assistant F&B Manager is responsible for supervision of the day to day functions that align with the F&B department’s long term goals and objectives, provide excellent customer service, and actively contributes to the departmental requirements and standards. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values.
Major areas of responsibility/ management include, but are not limited to:
High school or equivalent education
Luxury hotel experience strongly preferred Bachelor’s Degree
Food Handlers Certification and ServSafe/TIPS Certification
Fluent bi-lingual operational vocabulary would be an asset. Fluent english written and conversational vocabulary to include: ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to clearly and effectively speak with guests taking orders and before groups of employees of organization.
Ability to add, subtracts, multiply, and divides in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate and percentages in computing guest charges.
Absolute Quality Detailed Service ethic. Well-rounded management and operational troubleshooting and problem solving techniques. Strong interpersonal staff and guest relations. Strong team minded management/supervisory style. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Position requires walking and standing most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to bend, stoop, squat and stretch to fulfill tasks. Requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, and climbing. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Must be able to lift up to 25 lbs. on a regular and continuing basis. Must be able to lift trays of food or food items weighing up to 40 lbs. frequently. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with sbe rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.