Assistant Manager F&B at Fish Out of Water at ST JOE in Santa Rosa Beach, FL

Job description

Job Summary: The Assistant Food & Beverage Manager is responsible for supervising, training, and ensuring that associates are providing a 4-star, 4-diamond level of service to guests on a consistent basis. Additionally, the Assistant F&B Manager is expected to ensure that all food & beverage operations are completed to company standards while assisting the F&B Manager. Job Responsibilities: Anticipate the needs of the restaurant and order whatever product is necessary to help associates perform their duties more efficiently and effectively while keeping in line with budget. Maintain logs and ensure that trace reports are being updated. Always maintain positive guest relations , and resolve complaints promptly, ensuring maximum guest satisfaction. Ensure associates are familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Train associates about correct maintenance and use of equipment. Monitor cleanliness, sanitation, and organization of work areas. Ensure that associates are aware of all changes to outlets on property, associate rallies, and insurance modifications. Ensure that associates maintain a thorough understanding of the restaurant menu through tests and other learning techniques. Train associates on 4-star 4 diamond standards of service in all components of Food and Beverage. Guarantee that all associates are maintaining 4-star 4 diamond levels of service in all facets of restaurant execution. Educate associates on proper greetings / salutations to extend to guests and the use suggestive up-selling techniques to increase profit margins. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies. Inspect table/set-ups; check for cleanliness, neatness; rectify deficiencies with respective personnel. Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel. Check all servers out before they leave for the day, ensuring that all side work is completed. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are conducted to departmental standards; rectify any deficiencies with respective personnel. Ensure that assigned staff has reported to work, document any late or absent employees. Check storage areas for proper supplies, organization, and cleanliness. Complete requisition for additional supplies needed and submit to vendor. Instruct designated personnel to rectify any cleanliness/organization deficiencies. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Control labor costs by examining business levels and adjusting the schedule accordingly, to maximize service levels and minimize cost. Anticipate guests’ needs and respond promptly to all guest requests. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Obtain assigned bank and ensure accuracy of contracted monies and always keep bank secure. Maintain complete knowledge of all menu items, liquor brands, beers, and non-alcoholic selections available in the assigned outlet. Settle checks in the P.O.S. system according to location specifications. Process payment of guest checks in accordance with accounting requirements and maintain accountabilities for all financial transact