Assistant Food & Beverage Manager

at  Shore Hotel

ESSENTIAL JOB QUALIFICATIONS & COMPENTENCIES:

Proven success in the following job competencies:
Honesty; has honest, direct, and factual communication and actions with internal and external customers.
Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others’ ideas and tries new things.
Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.
Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data.
Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.
Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;
Diversity: Strong commitment to diversity and equality in a company culture.
Communication: Strong communication (verbal and written) and presentation skills.
Multi-Tasking: Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets.

EXPERIENCE:

• Strong knowledge of restaurant operations, financial and control systems in food & beverage.
• Strong leadership, communication and organizational skills.
• At least 2 years of progressive experience in a hotel management working in a fast paced hotel.
• Hands-on approach to hiring, training and development of staff members.
• Strong front-of-the-house presence and personable demeanor with members, guests and staff.
• Demonstrated ability to increase sales and build rapport in the community.
• Hotel Food & Beverage experience is highly preferred.
• Supervisory experience required.
• Must be proficient in Microsoft Word, Excel, PowerPoint, and Outlook.
• Experience in Opera would be helpful.
• Must have a valid driver’s license.

EDUCATION:

• Bachelor’s degree in business, management, or hospitality or related field or equivalent of 5 years relevant work experience is highly preferred.
• Degree or Certification in Restaurant Management is preferred.
• TIPS certification is a must.

• Assist and completely oversee food and beverage outlets (i.e., mini bar operation, coffee and lobby bar, meeting spaces, vending machines, employee break room and as instructed otherwise.
• Assist in scheduling and payroll for the food and beverage team members.
• Work with the F&B Director and/or F&B Manager in ordering food items, as necessary.
• Assist in ordering alcoholic beverages for mini bar, guest service check in experience and lobby bar operations.
• Maintaining and auditing liquor inventory for mini bar and lobby bar.
• Provide set up and break down strategies of the banquet rooms after events.
• Work collaboratively by assisting to manage Food & Beverage agenda with the Sales Department to plan events with clients.
• Assist in managing vendor relationship with new and existing caterers to create menus for all events.
• Provide leadership and hands on cross-training to all F&B team members.
• Collaborate with the F&B Director and/or F&B Manager to negotiate with vendors to bring new ideas to F&B department while keeping costs to a minimum.
• Develop, inspire, and motivate the F&B team to ensure department goals and organizational strategies are met.