Job Description This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.
The Assistant Outlets Manager will oversee the food and beverage areas within the hotel to include full-service three-meal restaurant, In-Room Dining, and Bar/Lounge.
Responsibilities will include:
Assisting the Restaurant Manager/F&B Director in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.
Maintain outlet scheduling and payroll.
Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes.
Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends.
Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.
Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use.
Support the entire Food & Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.
Provide clean and safe environment by assigning and assisting with cleaning.
Adheres to all company policies and procedures, safety and security procedures and rules.
Perform any related duties as requested by manager.
Assists other Restaurant Personnel when need.
The Assistant Outlets Manager must have strong communication and analytical skills. Food and Beverage cost control experience is preferred. This individual is a key member in ensuring that staff engagement and support are continually practiced. This candidate must be able to provide authentic hospitality and a meaningful experience to each and every guest.
KNOWLEDGE, SKILLS & ABILITIES
1 year as F&B Management experience preferred
Thorough knowledge of food outlet operations including foods, supervisory aspects, service techniques, and guest interaction.
Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
Ability to work under pressure and deal with stressful situations during busy periods.
Knowledge of the appropriate table settings and service ware.
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
Ability to remember, recite and promote the variety of menu items.
Ability to operate beverage equipment, e.g., coffee maker
Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.