Assistant Food & Beverage Manager at Terranea Resort is responsible for providing assistance to the General Manager, and to ensure optimum performance, exceptional guest service and maximum profitability. They will train and motivate staff to exceed goals. They will assist in maintaining the AAA Four Diamond Standards and Four Star Forbes rating. Mar’sel Assistant Manager will oversee the beverage program for mar’sel as well as proper inventory in the storeroom, working with the Purchasing Department to keep PAR levels and ensure all beverage products are accurate and in line to our beverage lists.

• Maintains a commitment to customer service and guest satisfaction
• Assist the development and execution of new promotion, events, etc.
• Participates in bi-weekly F&B leadership meetings
• Responsible for the service standards of all service staff; Servers, Bussers, Bartenders, Expeditors and Hosts
• Makes recommendations for china, silver, lines, etc.
• Maintains strong knowledge of hospitality trends, especially in food & beverage
• Monitors and maintains the outlet’s systems and equipment to ensure their optimum performance
• Participate in developing and implementing controls for expense management
• Participate in implementing strategies to continually improve revenues
• Monitors Revinate scores, shares with the team and ensures service standards are met
• Assist with the development, training and inspiration of outlet’s staff for promotion
• Provides prompt follow-up to all guest concerns
• Resolves guests issues promptly and with great care and effectiveness
• Works with HR & GM to recruit and hire staff
• Completes all proper new hire and termination paperwork for service staff
• Maintains safe and pleasant work environment
• Manages beverage list, maintains beverage PAR levels and assist with end of month inventories
• Works closely with Purchasing Team to ensure proper cost control on all beverages
• Recommends promotion/ discipline and /or termination when appropriate of team members
• Takes a proactive approach to coaching and counseling
• Utilizes labor management tools to schedule and control labor costs
• Offers warm and sincere welcome/farewell for all guests including use of guests name & eye contact with each guest
• Maintains an up to date working knowledge of all resort amenities as well as any special events
• Interacts with resort staff in a professional manner, assisting other departments with necessary information
• Always maintains a professional demeanor and attitude
• Communicates all pertinent information to the outlets team
• Maintains constant awareness of safety issues, (i.e., broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to LP.
• Ensures proper handling, cleaning and sanitation of equipment, china, glass, and silver
• Follows through on lost and found procedures, absolute respect for guests’ property should always be exercised
• Maintains a professional appearance. Follows all property dress code standards
• Remain alert, courteous, and helpful to the guests and colleagues at all times
• Maintain complete knowledge of and comply with all departmental policies /service procedures / standards
• Anticipate guests’ needs, responds promptly and acknowledge all guests, however busy and whatever time of day
• Familiar with all Hotel services / features and local attractions / activities to respond to guest inquiries accurately
• Monitor and maintain cleanliness, sanitation, and organization of work areas
• Maintains complete knowledge of:
  • All liqueur brands, beers, and non-alcoholic selections available to the outlet
  • The characteristics and descriptions of every wine / Champagne by the glass and major wine on the list
  • Designated glassware and garnishes for drinks
  • All menu items, preparation method /time, ingredients, sauces, portion sizes, garnishes, presentation, and prices
  • Daily menu specials
  • Manual POS procedures
  • Daily house guest counts, arrivals / departures, VIPs
  • Scheduled in-house group activities, locations, and times
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving
• Requisition linens / skirting required for business and assign staff to transport such to outlet
• Meet with Chef to review daily special items; update the team throughout the shift
• Ensure that assigned staff reports to work, document any late or absent employees
• Coordinate breaks for assigned staff
• Assign work and side duties to staff and review in accordance with departmental procedures
• Conduct pre-shift meetings 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 and agreement with guest’s order and department standards; rectify deficiencies with respective personnel
• Ensure that all orders are delivered within designated timelines
• Ensure all closing duties for staff are completed before staff signs off
• Provide feedback on staff performance to GM. Report disciplinary problems to GM and participate in the counseling of employees
• 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 /Avero
• Create proposal for signature, seasonal, and celebratory cocktail recipes, as well as beverage promotions. Train staff and manage roll out of new cocktails
• Performs other duties as assigned

Additional Duties & Responsibilities:

• Complete and direct scheduled inventories
• Prepare weekly schedule
• Attend designated meetings, food, and wine tastings
• Interview restaurant applicants
• Stock supplies and maintain PAR levels according to business levels
• Expedite on floor or in kitchen as business demands
• Complete departmental filing

• Must be able to read, write and speak English.
• Must have excellent leadership skills
• Must be a positive example for staff
• Must be able to work well under pressure
• Must be able to accurately follow instructions, both verbally and written
• Must be highly detail oriented
• Must have excellent computer skills
• Must have strong working knowledge of all systems and hardware as it relates to Food and Beverage, i.e., Micros, Opentable, Micros, equivalents
• Must be able to work in a fast-paced environment
• Must have excellent listening skills
• Must possess excellent communications skills
• Must be professional in appearance and demeanor
• Must always ensure a teamwork environment
• Ability to work a flexible schedule that may include evenings, weekends, and holidays
• Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
• Minimum of three years of Forbes/Michelin restaurant experience and fully understand mandates and rating scales
• Must have a passion for creating an exceptional experience for all guests

Experience, Education, & Licensure:

• Must possess valid Food Handler’s card and RBS certification
• Must have strong working knowledge of Microsoft Office programs
• Knowledge of Forbes service standards
• Level 1 Sommelier or higher
• Must have valid driver’s license and meet company driving standards

Compensation:

Base Pay Start Rate: $66,560/Yr. - $75,000/Yr.

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! 

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