Assistant Food and Beverage Manager

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Job s ummary –

Under the direct supervision of the Food & Beverage Manager, the Food & Beverage Assistant Manager is responsible for the management of the outlets’ functions, in accordance with hotel standards – to assist, implement, and maintain a service and management philosophy of exceptional guest service.

Essential Duties and Responsibilities –(Key Activities)

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Provide exceptional service and ensure guest satisfaction with dining experiences.
• Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision.
• Maintain complete knowledge of:
  • All day dining service standards as well as food and beverage offerings
  • All menu items, preparation method/time, ingredients, source of ingredients, sauces, portion sizes, garnishes, presentation, and prices.
  • The characteristics and description of every wine & champagne by the glass and major wines by the bottle on the wine list.
  • All liquor brands, beers, and non-alcoholic selections available in restaurant.
  • Designated glassware and garnishes for drinks.
  • Forbes, LQA and Rosewood Brand standards
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Ensure compliance with departmental and hotel standards of cleanliness, organization, and guest service.
• M eet with the Chef de Cuisine to review daily specials and 86'd items, update board throughout shift, and ensure staff are informed.
• Conduct a daily pre-shift meeting with staff to review all pertinent information for the day's business.
• Inspect grooming and attire of staff, rectifying any deficiencies.
• Inspect and prepare station assignments, table setups, and all restaurant materials and equipment for service; address any deficiencies.
• Ensure the Host(ess) is clean, organized, and stocked with designated supplies.
• Anticipate heavy business times and organize procedures to manage extended waiting lines.
• Monitor and assist hosts in greeting and escorting guests to their tables, ensuring tables are seated to best serve guests.
• Review the reservation table management system, pre-assign tables, and handle special requests.
• Coordinate proper breaks for staff and ensure staff adherence to schedules, document late or absent employees as per the attendance policy.
• Monitor the preparation of pick-up stations and side stations, ensuring compliance with standards.
• Anticipate guests' needs, respond promptly, acknowledge all guests, and foster positive guest relations.
• Ensure all guests are looked after and personally checked on during service to establish a rapport.
• Handling of guest complaints in person by actively listening, showing genuine concern and taking a proactive approach to recovering the issue.
• Assist restaurant and other F&B outlets’ associates with their functions to ensure optimal guest service.
• Provide feedback on staff performance, handle disciplinary issues, and counsel staff as per hotel standards.
• Assign work and side duties to staff; communicate updates or changes in assignments.
• Conduct ongoing training with staff, including a formal training program and departmental orientation for new hires.
• Foster a cooperative working climate, promoting productivity and high employee morale.
• Support F&B Manager to manage and direct all outlets’ F&B associates.
• Inspect all aspects of the outlets’ environment for cleanliness and order; address deficiencies as needed.
• Document pertinent information in the department logbook.
• Review sales for the previous day, resolve discrepancies with accounting, and track revenue against budget.
• Prepare weekly work schedules in line with labor standards and forecasts, adjusting as needed to meet business demands.
• Manage guest payments, void checks in line with accounting procedures, and assist servers with problem payments.
• Run system-closing reports and ensure all server checks are closed before signing out.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Check storage areas for supplies, organization, and cleanliness; rectify deficiencies with designated personnel.
• Establish par levels for supplies and equipment, and complete requisitions to replenish shortages or obtain additional items.
• Complete maintenance work orders and submit them to Engineering, contacting them directly for urgent repairs.
• Ensure all closing duties for staff are completed before they sign out.
• Complete all paperwork and closing duties in line with departmental standards.
• Review the status of assignments and any follow-up action needed with the outlet general manager.
• Assist with any additional duties as required.

Other

• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition of the ones stated, in a reasonable framework.
• Always be a “brand ambassador” and ensure brand integrity and clarity are always maintained.
• Model the company’s culture, vision, mission and core values at all times.
• While this is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.

Required Skills –

General Skills

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills

• Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the Food & Beverage outlets.
• Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others
• Ability to lead a team; flexibility with work schedule
• Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments

• Ability to direct performance of outlets’ associates and follow up with corrections where needed; ability to motivate outlets’ associates and maintain a cohesive team;
• Ability to promote positive work relationships with service personnel and other departments
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions

Language

Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Food & Beverage Outlets- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications –

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have current and valid Food Handler’s card and certifications required by the State of Texas and/or Dallas County.

Experience –

• Minimum of 1 year experience in a similar capacity preferred.
• Hotel operational exposure (i.e., F&B) preferred
• Experience with a luxury or ultra-luxury property or brand preferred