FOOD AND BEVERAGE ASSISTANT MANAGER

Food and Beverage Assistant Manager (Aspen, CO)

Maintain complete knowledge of :

• All liquor brands, beers and non-alcoholic selections available in Restaurant, Room Service, and Pool Bar.
• The particular characteristics and description of every wine / champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Daily menu specials.
• Restaurant, Room Service, Bars, and Pool Bar layout, table / seat / station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• P.O.S. and manual system procedures.
• Daily house count, arrivals / departures, VIPs.
• All department policies / service procedures.
• Employee Handbook. - Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness / organization deficiencies.
• Assist with prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Check stocks of wines / champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured.
• Meet with the Chef to review daily specials and 86'd items; update board throughout shift. Ensure that staff is aware of such.
• Periodically check with the Front Desk to review updates on house count and arrivals. Review sales for previous day; resolve discrepancies with accounting.

Track revenue against budget.

• Ensure that transfer slips and spill sheets are filled out and distributed in accordance with departmental standards.
• Ensure that each liquor bottle ordered is backed up by an exchange of an empty bottle of same liquor.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Ensure coordination of breaks for staff.
• Ensure assignment of work and side duties to staff in accordance with departmental procedures. Identify situations that compromise the department's standards and delegate these tasks.
• Ensure the monitoring of the preparation of station assignments, ensuring compliance to departmental standards.
• Assist in conducting pre-shift meetings with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Ensure the inspection and planning of materials and equipment for readiness of service; rectify deficiencies with respective personnel.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards;

rectify any deficiencies with respective personnel.

• Ensure the inspection of table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Ensure that the Host / Hostess stand is clean, organized and stocked with designated supplies.
• Review the reservations, pre-assign designated tables and follow up on all special requests.
• Ensure that specified amount of menus and wine lists are available and in good condition for each meal period.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Monitor that Host / Hostess in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
• Be familiar with all hotel services / features and local attractions / activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints and taking the appropriate steps to ensuring guest satisfaction.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Ensure that the status of all orders are checked and are delivered within designated timeliness.
• Monitor and ensure that all tables are cleared and reset according to department procedures.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Assist restaurant staff with their job functions to ensure optimum service to guests.
• Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
• Ensure that restaurant reservations / cancellations are taken, recorded and confirmed in accordance with departmental standards.
• Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons as needed.
• Handle void checks in accordance with Accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.
• Issue manual checks when the system is down and ensure accountability of such.
• Run system-closing reports and ensure that all servers' checks are closed before they sign out.
• Ensure all closing duties for staff are completed before staff sign out.
• Provide feedback to staff on their performance, ensuring that all procedures are carried out to departmental standards.

Handle disciplinary problems and counsel employees according to hotel standards.

• 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.
• Document pertinent information in department logbook.
• Complete all paperwork and closing duties in accordance with departmental standards. Review status of assignments and any follow-up action with on-coming supervisor.
• Attend designated meetings, menu and wine tastings. Lead Daily Line-up.
• Assist in writing all reviews for Restaurant staff. Ensure all reviews are performed as scheduled. Forward to F&B Director and HR for approval prior to delivering the review.
• Expedite on floor or in kitchen as business demands.
• Update P.O.S. menu changes.
• Conduct five day formal training program on the required job functions with criteria expected and department orientation with new hires.

Conduct ongoing training with existing staff.

• Prepare and submit daily / weekly payroll and tip distribution records.
• Complete and direct scheduled inventories.
• Train and monitor that sequence of service is being followed by staff.
• Ensure staff have the proper equipment they need by being involved in quarterly CG&S inventories and pulling or ordering equipment in a timely manner when shortages are known.
• Participate in and support hotel and company efforts towards sustainability and environmental initiatives as part of the Planet Auberge program.
• High School graduate
• Minimum 21 years of age to serve alcoholic beverages
• 3 years experience as a fine dining or upscale server
• 2 years experience in Food & Beverage leadership role
• Ability to satisfactorily communicate in English with guests, management, members and co-workers to their understanding
• Food Handling Certificate
• High school graduate, some college.
• Previous experience as a Fine Dining Captain.
• Ability to communicate in a second language, preferably Spanish.
• Certification of previous t
30+ days ago