Assistant Food - Los Angeles, United States - Rosewood Hotel Group

Description

Job Details

Assistant Food & Beverage Manager
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Job Title

Assistant Food & Beverage Manager

Education

High School

Location

Rosewood Sand Hill - Menlo Park, CA 94025 US (Primary)
Career Level

Assistant Manager

Category

Food & Beverage Service (IRD, Restaurant, Bar)

Job Type

Full-time

Compensation Currency


USD
Travel

0 - 10%

Job Description


OVERVIEW/BASIC FUNCTION:

The Assistant Manager, Food & Beverage, is responsible for the management of all aspects of the outlet functions, in accordance with hotel standards.

Directs, assists, implements and maintains a service and management philosophy of exceptional guest service.

Must have a flexible schedule.

Work in a focused area but be flexible to work in various departments - Restaurant, In Room Dining, Banquet Events, Coffee Cafe, Seasonal Pool Bar and Cafe.

Essential Duties and Responsibilities

• Provide exceptional service and ensure guest satisfaction with dining experiences
• Assists in management of a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Assists in management of all Outlets associates.
• Assists in interview, hire, train, performance manage and termination F&B associates.
• Schedule associates and prepare payroll documents to ensure associates are properly compensated.
• Ensure that standards are maintained at a superior level on a daily basis.
• Manage guest relations and ensure guest satisfaction
• Maintain complete knowledge of: + All liquor brands, beers and non-alcoholic selections available on menu, including wine/champagne.
• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• P.O.S. and manual system procedures.
• Daily house count, arrivals/departures, V.I.P.'s.
• Scheduled in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies/service procedures.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the restaurant.
• Meet with the Chefs to review menu; update board throughout shift. Ensure that staff are aware of such.
• Periodically check with the Front Desk to review updates on house count and arrivals.
• Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Coordinate proper breaks for staff.
• 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. Identify situations, which compromise the department's standards and delegate these tasks.
• Monitor the preparation of station assignments, ensuring compliance to departmental standards.
• 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, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Ensure that specified number of menus and wine lists are available and in good condition for each meal period.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Monitor and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints ensuring guest satisfaction.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Answer outlet phone within 3 rings, using correct salutations and telephone etiquette as needed.
• Access all functions of the P.O.S. system in accordance to specifications.
• Manage and approve void checks in accordance with Accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.
• Issue manual checks when the system is down and ensure accountability of such.
• Run system-closing reports and ensure that all servers' checks are closed before they sign out.
• Ensure all closing duties for staff are completed before staff sign out.
• Conduct formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

Health, Safety and Risk Management

• Be aware of and comply with safe working practices as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
• Be fully conversant with: OSHA Regulations,

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