Assistant Food and Beverage Manager

Role Summary

The Assistant Food and Beverage Manager reports to the Food and Beverage Manager and works closely with the food and beverage leadership team to ensure that the service and quality standards of the outlet are met and continually developed within established business and strategic plans.  This role will be responsible for the administration, leadership and service quality of the food and beverage service operations. 

Responsibilities

• Effective and efficient administration and leadership of the front of house associates and functions of the operations
• Provide leadership and support to the food and beverage leaders
• Maintain service standards and enhance quality of service and offerings in partnership with the Food and Beverage Service Manager and food and beverage leadership team
• Establish, communicate, train and monitor front of house procedures
• Assist with the hiring, training, coaching and development of a successful and enthusiastic team, engaging in performance management and positive coaching and counseling as needed
• Manage scheduling in accordance with employment policies and budget targets
• Ensure that all time management and payroll processes are carried out in an accurate manner
• Assist in development and implementation of food and beverage orientation and training
• In collaboration with the Service Manager, create and develop menus as required
• Assist in the development of operating budgets and administer those budgets on an ongoing basis by monitoring and tracking expenses
• Serve as an individual contributor and department role model by performing technical or functional job duties including serving tables, clearing tables, taking orders
• Work with leadership to ensure that hourly associates clearly understand their job roles, responsibilities and performance expectations
• Address guest concerns, requests or issues
• Monitor dining room for seating availability, service, safety and wellbeing of guests
• Complete scheduled inventories, stock and requisition necessary supplies
• Collaborate with leadership to develop and carry-out ideas and procedures to continuously improve department performance
• Ensure that department goals are communicated, understood, and met by associates
• Coordinate tasks and work with other departments to ensure that the department runs efficiently
• Assist the Service Manager with preparing and conducting performance conversations
• Coach and develop associates through career development and advancement opportunities
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Adhere to all environmental policies and programs as required
• Other duties as assigned

Requirements

• Post-secondary degree, diploma or certificate in related field an asset
• Minimum 2 years’ restaurant leadership experience
• Previous resort experience an asset
• Smart Serve certification
• Comprehensive knowledge of fine food, wine and service
• Previous cash handling and budget administration experience
• International Wine Education Guild (IWEG) or the Wine & Spirit Education Trust (WSET) level wine courses an asset
• Must possess excellent customer service skills
• Must be computer literate. Preferred candidate will have previous experience with food and beverage software, Microsoft Word and Excel
• Strong verbal and written communication skills
• Detail-oriented and works with a high degree of accuracy
• Ability to multi-task in a fast-paced environment
• Must be extremely responsible with integrity and ability to maintain confidentiality and discretion

Working Conditions

• Must be able to work flexible hours including evenings, weekends and holidays
• Required to move, lift, carry, pull and place objects weighing less than or equal to 25 pounds without assistance
• Stand, sit or walk for an extended period or for an entire shift
• Reach overhead and below the knees, including bending, twisting and pulling