Food and Beverage Assistant Manager

Job Description

Job Description

POSITION OVERVIEW:

Grab the reigns and help shape the future of the Seaport’s best kept secret! Creativity must infuse everything we do, and everyone in the Hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity.

The Assistant Restaurant Manager is Responsible for the management of all aspects of the restaurant operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

 

RESPONSIBILITIES:
• Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
• Understands associates positions well enough to perform duties in associate’s absence. Understand local contract and adhere to it.
• Responsible for the day to day operation for all restaurant functions, to include efficient and effective running of all events ensuring operating costs are minimized.
• Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms.
• Responsible to adhere to enforce all proper trash procedures.
• Work with Outlet Manager / Restaurant GM to plan and implement menu development. Produce current and creative displays that speak to hotel concepts.
• Maintain up to date knowledge of local and international market trends in order to create restaurant space that is relevant, thereby maximizing sales opportunities.
• Maintain up to date knowledge of local competitor’s food and beverage offerings.
• Work with Sales to assist in promotion of public events, in-house events, site visits, tastings, etc.
• Work with the Director of Procurement to maintain control of the standards for purchasing, receiving and storing items.
• Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Establish steps of service for all outlets and monitor associates to ensure compliance.
• Ensure leadership floor coverage during peak outlet hours.
• Conduct monthly micros audits to ensure correct pricing and accurate associate access levels.
• Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
• Manage day to day operation to consistently inspect all restaurants / outlets to ensure that the correct standards are being maintained. Responsible for ensuring a level of high-quality cleanliness, service, food quality and presentation.
• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Familiarizes oneself with repeat client/guests to ensure consistent recognition.
• Communicates daily with outlet leadership team to discuss daily events, business forecast, special projects and status of associates.
• Supervise the outlet sanitation operation and timing of service out of the kitchen. Ensures prompt delivery and quality control from point of departure to arrival.
• Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and procedures. i.e.) invoices, payroll, daily recap, requisitions.
• Responsible to conduct daily stand up meeting with associates to ensure relevant information is communicated.
• Responsible for cleanliness and organization of all restaurant space, FOH & BOH. Ensure all areas are clean and public space is configured to blueprint layout when not in use.
• Schedule and conduct daily/weekly walk-throughs. Responsible to maintain all furniture, fixtures and equipment to a high standard. Work with Engineering to submit work order and scheduling of maintenance.
• Schedule and conduct monthly food and beverage inventories.
• Review staffing levels to ensure guests service, operational needs and financial objectives are met. Ensures and maintains productivity level of associates.
• Executes all necessary instructions on Restaurant Event Orders. Handles all special requests and pop ups as needed.
• Attends pre-convention meetings as needed.
• Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting job performance.
• Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
• Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial and business decision making.
• Encourages and builds mutual trust, respect and cooperation among associates. Ensures associates are treated fairly and equitably. Strives to improve associate engagement and retention.
• Solicits associate feedback, reviews associate satisfaction results and follows up on associate problems and concerns. Ensure recognition is taking place throughout departments.
• Maintain a professional, neat and organized appearance according to Omni Boston Seaport standards.
• Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.
• Conduct/attend all required department trainings and meetings.
• Perform any other duties required by senior management.

QUALIFICATIONS:
• Position requires a minimum of two years progressive experience in Food & Beverage Management.
• Union environment experience preferred.
• Must possess the ability to handle stressful and busy hotel operations.
• Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests and conducting meetings.
• Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food, and beverage cost controls.
• Strong computer and technical skills to include on-line purchasing systems.
• Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
• Demonstrated ability to mentor and develop growing talent for the company.
• Demonstrated ability to handle progressive discipline/coaching discussions.
• Proven ability to engage associates at all levels.
• Demonstrated ability to work with Sales and Catering leadership.
• This individual must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays.
• Must meet standards of appearance and maintain a high level of personal hygiene at all time.
• Must be passionate about providing warm, engaging and personalized service.
• Serve Safe certified food manager | Unexpired TIPs required.
• Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities.
• Candidate must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, inventories, menu development and P&L responsibilities.
• Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone.
• Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.