Restaurant Assistant General Manager

Job Summary Responsible for all aspects of Food and Beverage operations. Develop and lead a team consistently delivering the highest standards of customer service, actively holding team members accountable to Standard Operating Procedures and expectations, reviewing financial statements to ensure proper financial management, daily engaging on service and procedural issues to ensure ideal results in all aspects of the department. Responsible for all aspects of cost of F&B, including invoices coding, report labor, payroll, employee’s tips distribution and marketing programs. Responsible for managing all aspects of the hotel’s culinary program, including menu development and design. Actively engaging with hotel guests and the community to build outlet awareness, participating in promotional activities and events. Initiates activities that drive food and beverage revenue while maintaining costs according to budget. Essential Duties & Functions Operational Responsibilities Creation of all beverage menus, specials, seasonal drinks, and promotional drinks. Monitor all bar employees’ performance, implement disciplinary actions as needed and report any issues to F&B Manager. Monitor all cash transactions and report any issues to F&B Manager. Prepare all beverage mixers to recipe beverages to guests. Promotes and up-sells liquor and food. Must be completely familiar with all the different kinds of liquor, recipes and prices of drinks, proper glassware and garnishes. Follows guidelines established regarding age identification for suspected minors and when dealing with an intoxicated customer. Must be familiar with cash handling procedures to include proper discounting, Tabit system, bank procedures and tip policies. Must be able to provide amazing hospitality in a high-stress, fast-paced environment. Responsible for assisting in supervision and performance of all F&B related operations and personnel. Monitor Food and Beverage quality and costs. Ensure timely and accurate reporting of daily operating results and statistical information as related to revenue and expenses. Monitor and review shift reports and follow up on any issues in a timely manner. Coordinate restaurant reservations with seating and service capacity. Ensure the accuracy and timely posting of Banquet/Catering Events. Review BEOs in detail and ensure precise and accurate execution. Monitor the time and attendance of employees through Paycom. Post all necessary information needed for employees on the communication board. Cover as Manager on Duty as needed. Speak with clients and potential clients and coordinate the proper execution of events. Act as team leader to the F&B Management team, ensuring effective and complete communication. Ensure a profitable F&B department, maintaining costs according to budgeted productivity, cost per cover. Lead the Beverage program, developing and executing promotions to increase revenue. Be on property as needed to ensure proper execution of high profile and/or any other events high demand periods or events. Write an effective weekly schedule that ensures coverage while keeping labor in line with budget, mitigating overtime whenever possible. Contribute positively to the team within the department. Addresses conflict in a timely manner. Holds self and others accountable for achieving results. Perform daily rehearsals on 18 core service standards with all employees. Comply with Valencia Hotel Group (and its affiliates) standards and regulations to encourage safe and efficient hotel operations. Maintain regular attendance in compliance with Valencia Hotel Group (and its affiliates) standards as required by scheduling which will vary dependent upon the hotel’s needs. Complete other duties as assigned by Manager. Keep work areas clean and organized. Be extremely courteous to all customers and fellow employees. Managerial Responsibilities Demonstrates commitment to Valencia Group Hospitality operating principles, Standard Operating Procedures and philosophies. Meet corporate standards, reporting, and ensure department head meet deadlines. Holds self and others accountable for achieving results. Addresses conflict in a timely manner. Contributes to team results. Responsible for closing the bar and checking out bartenders and all staff at the end of the shift. Responsible for creating social media and marketing content. Conduct and participate in monthly beverage inventories, operating supplies inventory levels, and big 3 (china, glass, and silverware) inventory. Place necessary beverage, china, glass, silverware and operating supplies orders. Process timely all orders and invoices. Actively involved in creating menus and graphic design needs. Actively participating in F&B marketing meeting and marketing efforts to promote Hotel F&B. Deals with change effectively. Guest Services Relentlessly train and motivate customer service employees. Maintain knowledge of hotel services and amenities to assist guests with inquiries. Provide personalized service by engaging with guests, learning their preferences, and making recommendations. Greet guests promptly, take accurate orders, and ensure timely delivery of food and beverages. Always maintain a professional and welcoming demeanor to enhance the guest experience. Ensure bar seating tables are clean, properly set, and ready for service. Investigate and resolve any service issues properly addressing both internally recovering the guest as appropriate. Respond Reviews related with F&B opportunities and make and receive calls regarding guest experience in the hotel outlets. Team Support and Training Develop effective leaders that can be placed in leadership positions as needed. Participate in on-going training. Attend in monthly Food and Beverage Meetings. Participate in ongoing training to stay updated on menu items, service standards, and company policies. Communication and Reporting Complete a shift pass on every shift. Collaborate with other hotel departments to ensure seamless guest service. Report any incidents, accidents, or unsafe conditions immediately. Follow the procedure reporting for any incident report filing for internal or external guest. Safety & Compliance Report unsafe conditions. Comply with Valencia Hotel Group (and its affiliates) standards and regulations to encourage safe and efficient hotel operations. Wear required non-slip footwear to prevent slips and falls. Ensure all alcohol is secured. Comply with local and state laws regarding alcohol service, including verifying guest identification when necessary. Qualifications Essential Skills and Qualifications Strong verbal and written communication skills. Effective time management and problem-solving skills. Ability to work well with a team and demonstrate attention to detail. Excellent organizational skills and interpersonal abilities. Communicates effectively with others. Works productively with a team. Contributes to team results. Have high energy and positive attitude. Have clear communication skills. Ability to follow safety guidelines. Physical Requirements Sitting: Completion of office work at a minimum of 2 hours a day. Standing/Walking: Frequent with 6-7 hours a day. Lifting/Carrying: Occasionally 5lbs-50lbs. Other Physical Requirements: Physical abilities including bending, reaching, and the ability to operate food and beverage equipment safely. They must also possess good vision and dexterity. Working Environment Interior: Working in a variety of interior spaces, including dining rooms, bars, banquet halls, and possibly in-room dining, kitchen, fast pace and demanding, teamwork, working under stressful environment, dealing with guest issues. Exterior: Managing food and beverage operations in outdoor areas like patios, and outdoor event spaces, while also dealing with weather conditions, customer service, and staff management. Basics Maintain cleanliness and organization in all work areas. Display courteous behavior with guests and team members. Report any unsafe conditions immediately. Ensure hotel equipment is in proper working condition. Perform any additional duties assigned by the supervisor. Candidate Profile Education and Experience Minimum of 2 years in hospitality industry. Minimum of 1 year in hotel leadership position. High school or equivalent education required. College Preferred. TABC/Food Handlers certification required. Source: Hospitality Online #J-18808-Ljbffr