Assistant Restaurant Manager

Assistant Food & Beverage Manager

Assistant Food & Beverage Manager will be responsible to manage all the hotel F&B outlets from the arrival experience to the completion of the guest experience to ensure positive guest retention. Micros and Open Table preferred. Baseline knowledge of wine and spirits a plus.

What you have

• Minimum 2 years in an Assistant Manager or Supervisory role at a high volume and/or fine dining restaurant or hotel.
• Fine dining and baseline wine knowledge a must
• Micros and Open Table knowledge preferred

What you'll do

• Maintain compliance with The Karol Hotel and Mainsail Lodging & Development company core values
• Create a positive atmosphere for guests and team members
• Manage the day to day operations, ensuring quality service standards are met and the guest experience is exceptional
• Prepare all F&B team member schedules according to the business forecast, payroll budget guidelines, and productivity requirements; submit completed schedules to the General Manager and Human Resources when required
• Review staffing levels to ensure exceptional guest service and operational needs are met and financial objectives are being met
• Maintain regular attendance in compliance with The Karol Hotel policy, following a schedule which will vary according to the needs of the hotel
• Maintain accurate payroll for all team members within the department. Comply with deadlines to ensure proper hours, PTO, and Holidays are paid out correctly.
• Participate in required meetings to include: Departmental, Staff, Manager, and any other meetings.
• Maintain high standards of personal appearance and grooming which includes wearing proper professional attire
• Comply with all safety standards and regulations to encourage safe and efficient hotel operations and OSHA guidelines
• Respond to all guest requests, problems, complaints, and/or accidents at all F&B outlets in an attentive, courteous, and efficient manner including follow up to ensure guest satisfaction
• Assist servers, server assistants, and hosts on the floor during meal periods and peak times
• Supervise daily shift operations working with Restaurant Managers
• Conduct daily pre-shifts to inform team of the hotel happenings
• Work with Food and Beverage Manager on conducting monthly meetings with department to review scores, training, and any hotel / department items.
• Uphold standards regarding purchase orders, voucher of invoices, and checkbook accounting according to standards
• Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas in compliance with the state regulations
• Ensure team members are aware of all applicable laws regarding alcoholic beverages.
• Complete all required training from Mainsail Corporate and as directed by Food and Beverage Manager
• Ensure compliance with all F&B policies and procedures by training, supervision, hands on approach, and follow-up
• Control costs by conducting daily/monthly par checks and inventory to review portion control, reduce waste, and ensure no interruption of service
• Monitor beverage staff to ensure proper portion control and maintain low beverage cost
• Assist in the planning and adjusting of menus by consulting with the Executive Chef
• Monitor dining room floor and assist where needed.
• Prepared to work a variety of shifts – including but not limited to opening shifts (7am), mid-shifts (12pm) and closing shifts (4-5pm) that could last until 1 or 2am.
• Conduct table touches during meals and/or upon guest departure to solicit feedback on the service, quality of food, and the overall impression of the experience to make adjustments when necessary
• Ensure guest privacy and security by correctly following hotel procedures
• Train, motivate, coach, counsel, and discipline all F&B team members according to the Karol Hotel standards with supervision from Director of Outlets.
• Promote open lines of communication with all management and team members and maintain a professional work environment
• Ensure team members are treated fairly and equitably, prioritize team member retention
• Respond to emergency situations using information contained in Safety Data Sheets; keep SDSs current and easily available
• Maintain and monitor "Lost and Found" procedures and policies according to standards
• Monitoring banquet service, including overseeing events as needed and working closely with Banquet Captain team on ensuring high levels of service and quality product.
• Participate in monthly review of P&L reports with Director of Outlets.
• Other duties as assigned

Physical Demand

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Ability to lift, bend, and carry 20 lbs.
• Corrected vision to normal range
• Ability to drive/transport self and others
• Ability to travel on occasion for meetings
• Ability to work long hours as needed

Mental Demands

• Make sound judgments quickly
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction and provide direction to others
• Manage differing personalities within the office, the hotel and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary

Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.