F&B Assistant Manager

Overview

Job Title: F&B Assistant Manager

Location: Santa Barbara, CA - On-Site, In Person Position

Department: F&B

FLSA Status: EXEMPT

Scope And Purpose This leadership position is responsible for assisting in the smooth functioning of service for The Dining Room, The Terrace, The Lounge, The Bar, The Wine Room and Pool, performing the following duties according to standards of procedure:
Guides a team of skilled line level food and beverage team members, leading the dining staff in the efficient delivery of providing the highest standards of service to our guests. Encourages staff growth and development. Works cohesively with food and beverage managers and chefs to ensure a seamless guest experience. Works effectively in a quality assurance environment that embraces input to formulate the positioning, systems development and standards of the restaurant.

Exhibits a passion for excellence. Leads by example and acts as a role model for others, and will at all times exhibit the highest levels of professionalism in all management practices and be a resource for the improvement of the guest experience and future growth and development of Belmond El Encanto.

• Directly supervises employees in The Dining Room, The Terrace, The Lounge, The Bar, and The Wine Room. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work.
• Exhibit a “hands on” approach to training, developing, and working alongside team members providing direction, support and communication to LQA service standards and ensure compliance through constant observations and feedback.
• Provide direction, support and communication to food and beverage team members to ensure complete guest satisfaction and attention to detail.
• Observe daily conditions of all physical facilities and equipment in the restaurant; make recommendations for corrections and improvements as needed.
• Control usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment.
• Ensure the quality of food product, impeccable presentation, five-star service standards and guest relations standards.
• Comply with all hotel policies as noted in Employee Handbook.
• Ensure proper scheduling of team members-based business needs and communicates timely any changes or updates with team members.
• Follow up on labor standards based on business levels and work assignments daily.
• Ensure servers sections are done based on scheduled servers, runners, and attendants.
• Ensure proper set up of service stations before and during the service.
• Monitor seating pace and checks on table service detail constantly.
• Touch each table during meal periods and checks on satisfaction of guests.
• Maintain accountability for compensation range: $65,000 to $80,000.
• Be responsible for the cleanliness and tidiness of uniform and personal hygiene.
• Acknowledge and receive guests at the host stand. Gather pertinent information into the reservation platform (guest name, phone number, party size, celebratory/allergy notes).
• Engage with guests both table side and from the guest view, maintaining eye contact throughout the resort; refer to standard operation procedures as needed.
• Engage with guests over the phone to fulfill reservations or property inquiries.
• Maintain orderliness and cleanliness in all public areas, paying attention to details such as clean windows, empty trash containers, vacuumed carpets, swept patio floors, well-tended plants and fresh flower arrangements.
• Transport soiled dishes from dining room to kitchen and deposit them in proper place.
• Clean up spillage during mealtime and at close.
• Assist team servers with tableside service, including serving plates, clearing plates, serving and removing glassware, and performing water service.
• Conduct daily lineups for breakfast, lunch, and dinner 15 minutes before each meal period.
• Possess through knowledge of menu descriptions and beverage/wine list, including cocktails and wines being served.
• Responsible for efficient and smooth operation of Restaurant, Lounge, Bar and Pool Bar.
• Adhere to strict uniform and grooming standards, including nametags.
• Demonstrate knowledge of hotel history and statistics as appropriate.
• Handle guest concerns and address potentially intoxicated, disruptive or undesirable guests.
• Use utilities and resources responsibly to control wastage.
• Communicate relevant information to the department and necessary departments in a timely manner.
• Comply with safe working practices, Health and Safety policy and ensure accidents/defects are reported immediately.

Other
:
Attend learning and development courses and complete eLearning modules, as required