Assistant Food & Beverage Manager

Property Description Nestled in the heart of Downtown Orlando’s Arts District, Grand Bohemian Orlando, Autograph Collection is a distinctive luxury boutique hotel that blends artistic flair with sophisticated comfort. Renowned for its inspiring design, curated art collection, and lively atmosphere, this property offers an exceptional experience for guests and team members alike. From a grand lobby adorned with striking Italian mosaics and original artwork to stylish rooms featuring rich textures, custom furnishings, and marble accents, Grand Bohemian Orlando elevates every stay. The hotel’s dynamic amenities include an upscale restaurant and jazz lounge, a rooftop pool and lounge with panoramic city views, a full-service spa, and versatile event spaces perfect for celebrations or corporate gatherings. Located steps from world-class cultural venues, restaurants, and nightlife, this boutique gem offers a vibrant downtown lifestyle with unmatched hospitality — making it a standout destination for both guests and hospitality professionals. Overview The Assistant Food & Beverage Manager assists department head(s) in oversight of the activities of the food and beverage departments, including outlets and banquets. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service. Trains, supervises, coaches, schedules, and manages staff along with frequent and ongoing interactions with guests and vendors. QUALIFICATIONS Read, write and speak English. Prefer one to two years of fine dining and/or hotel F&B experience. Food/Beverage Service Worker Permit, where applicable. Ability to communicate effectively with the public and other employees. Meet minimum age requirement of jurisdiction. Previous supervisory/management skills and experience. Requires 8th grade math level. Requires high school reasoning level. Requires 12th grade language use level. No employee will pose a direct threat to the health/safety of self or others. PERFORMANCE STANDARDS CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the F&B department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in all F&B areas meets or exceeds customer expectations. Ensure that consistency of service and standards are met. FINANCIAL: Manage department within budget. Accurately forecast revenues/expenses. Assist in preparing annual departmental budget that accurately reflects the department’s operations plan. Anticipate revenue/cost problems and report discrepancies to F&B Director. Assist hotel staff with accounting related issues. Analyze financial and operating information on an ongoing basis in order to adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed. PEOPLE: Manage people according to Davidson’s values. Manage human resources functions of F&B department including recruiting, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent pipeline by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels. QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant and banquet standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc. MANAGING THE BUSINESS: Assist in the preparation of the F&B budget/forecast and maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems. Identify and select vendors that provide quality service and competitive prices, and monitor to ensure quality of goods and service is met. Adjust inventory, department labor schedules, staff assignment and supplies based upon demand without loss in quality service. Keep repair costs down by maintaining equipment. Work with local vendors to keep costs down. #J-18808-Ljbffr Kessler Collection