Assistant Manager - Outlet

[{{ $ | translate}}] Assistant Manager - Outlet
Rosewood Miramar Beach Montecito Santa Barbara

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Descripción de la oferta

Job Title: Assistant Manager - Outlet

Education: Some College Coursework Completed

Location: Rosewood Miramar Beach Montecito - Santa Barbara, CA US (Primary)

Career Level: Assistant Manager

Category: Food & Beverage Service (IRD, Restaurant, Bar)

Job Type: Full-time

Compensation Currency: USD

This position requires someone who is highly motivated and possesses excellent communication and interpersonal skills.  Responsible for the supervision of all aspects of the Food and Beverage outlet functions, in accordance with hotel standard operating procedures.  Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.  Is personally responsible for the proper training and scheduling of the service staff in their field of responsibility.
•         Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
•         Ensure that standards are maintained at a superior level on a daily basis.
•         Maintain complete knowledge of menu items including:
o   All liquor brands, beers and non-alcoholic selections available in outlets
o   The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
o   Designated glassware and garnishes for drinks.
o   All food menu items, preparation method/time, ingredients, portion sizes, garnishes, presentation and prices.
•         Maintenance and inputting menus for the Micros P.O.S.
•         Daily occupancy, arrivals/departures, V.I.P.'s.
•         Scheduled in-house group activities, locations and times.
•         Correct maintenance and handling of equipment.  Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
•         Prevents loss of equipment and assets by enforcing strict controls.
•         Exercise Serving it Right parameters and maintain complete knowledge and strictly abide by liquor regulations, particularly those prohibiting service to minors, intoxicated persons and impaired 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 required for business and assign staff to transport to outlets.
•         Meet with the Head Chef to review daily specials and unavailable items.  Ensure that staff are aware of such.
•         Supports the Head Chef in the creation of new items for the outlets based on guest feedback and sales records.
•         Review sales for previous day; resolve discrepancies with Accounting.  Track revenue against budget.
•         Prepare weekly work schedules in accordance with staffing guidelines and labour forecasts.  Adjust schedules throughout the week to meet the business demands.
•         Ensure that staff report to work as scheduled.  Document and report to F&B Manager any late or absent employees.
•         Coordinate 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.
•         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.
•         Constantly monitor and document 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. Handle disciplinary problems with a manager and counsel employees according to hotel progressive discipline standards.
•         Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
•         Ensure that specified amount 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.
•         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 by following the six step procedures and ensuring guest satisfaction.
•         Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
•         Check the status of all orders and ensure that they are delivered within designated timelines.
•         Monitor and ensure that all tables are cleared and reset according to department procedures.
•         Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
•         Access all functions of the P.O.S. system in accordance to specifications.  Restock journal tape and change ribbons as needed.
•         Handle void bills 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 a formal training program on the required job functions with criterion expected and department orientation with new hires.  Conduct ongoing training with existing staff.
•         Foster and promote a cooperative working climate, maximizing productivity and employee morale.
•         Respond to all calls and emails promptly.
•         Prepare and submit daily/weekly payroll and tip distribution records.
•         Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
•         Document pertinent information in department log.
•         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.
•         To be team oriented and to be able to cope with high volumes of business and adjust accordingly.
•         Constantly monitors the market trends
•         Ensure all fire and safety procedures are followed
•         Ensures that the reputation and image of the Food & Beverage operation be retained and improved at all times
•         Maintains an excellent reputation in the eyes of the public, the owners, the guests and the staff.  Searches for new business, follows up leads, receives and entertains potential customers and exercises good PR with repeat customers
•         Flexible working hours, including evenings and weekends. 
•         All other duties as required.
•         Experience:  Minimum three years’ experience as a Manager/ Supervisor with a luxury food and beverage operation.
·         Education:   High school diploma.  Diploma/degree in Hospitality/Culinary Management preferred with proven record in delivering operating results in high volume banquet operations in four/five star hotels.
•         General Skills:    Professional, positive image, with strong leadership skills; must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; proven ability to develop and train staff; 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:    Full Knowledge of various food and beverage products and service styles; ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; ability to compute basic mathematical calculations;  excellent salesmanship skills; familiarity with food and beverage cost controls; full knowledge of Micros point of sale systems; fully fluent in Excel and Word.
•         Language: Required to speak, read and write English.  Additional language is an asset.
•         Physical Requirements:    Must be able to exert physical effort in transporting 75 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.
•         Licenses & Certifications: Minimum 19 years of age to serve alcohol.  Serving it Right, Food Safe.


See description

Tipo de oferta de empleo
A tiempo completo
Montecito, CA, United States
Alimentos & Bebidas servicio
Fecha de incorporación
Lo antes posible
Duración del contrato

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