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Form of workJob Description
Hotel Hartness + Patterson + Captain Bar is actively seeking to add immediately an EXPERIENCED, motivated and professional, "fine dining" focused ASSISTANT RESTAURANT F&B MANAGER to our F&B / Restaurant Management Team.
Position: Assistant F&B Restaurant Manager
Department: Food & Beverage
Reportsto: Food & Beverage Director
Purpose: Create and maintain relationships with guests in the restaurant, bar, banquet, and in-room dining areas, with a strong passion to elevate one's dining experience.
A distinctive element exclusive to Hay Creek Management's approach to guest service is its “Host Philosophy,” which encourages each associate to develop the skills necessary to offer competent hospitality service outside the realm of their primary job responsibilities.
The ability of our Host Associates to proficiently multi-task provides guests at Hay Creek properties a secure, comfortable confidence that their service expectations will be exceeded.
Essential Functions:
¨ Independently manages restaurant front of house personnel, specifically Patterson Restaurant + Bar and The Captain Bar, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
¨ Work with F&B Director and GM to ensure all front of house staff are onboarded, trained, coached, disciplined, motivated, developed, and rewarded consistently.
¨ Create effective, cost-efficient schedules for assigned F&B staff based on forecast and budget.
¨ Assist in the development of departmental training and outcomes.
¨ Responsible for all F&B staff management, including issuance and adherence to standards of appearance and uniform policy, time and attendance policy, steps of service and service standards, etc.
¨ Follow company guidelines for progressive disciplinary action
¨ Work with F&B Director to ensure proper ordering and inventory is in place.
¨ Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing written monthly inventory.
¨ Develop and lead daily staff meetings and pre-meals/stand-up.
¨ In regard to all meetings and communication; develop topics to discuss daily, operational focuses, safety issues, in-house VIPs, specials, educate staff, share feedback, etc.
¨ Develop and maintain inside sales and marketing strategies i.e.; check stuffers, signs, staff incentives, etc.; constantly striving to drive public relations and overall revenue.
¨ Discuss specials daily with chef, type and print, proof final with chef, administer to staff, and educate.
¨ Constantly update point of sale system by updating and maintaining pricing, adjusting buttons when necessary, enter specials daily, maintain counts, 86's, etc. spot check bartenders and servers are properly ringing in items and charging correctly for modifications or upsells, IE Rocks Pour, Double Etc.
¨ Work closely with F&B Director on all projects, operational goals, labor efficiencies, etc.
¨ Assist with maintaining and updating associate phone/email lists.
¨ Regularly touch tables daily, ensuring guest satisfaction at all times.
¨ Expedite food regularly, practicing and training for proper timing of food courses.
¨ Active communication of all standards to staff. Ensure compliance with all procedures.
¨ Coordinate workflow to ensure a smooth-running operation.
¨ Complete employee performance reviews/evaluations timely. Administer to employee with F&B Director.
¨ Administer progressive discipline with F&B Director.
¨ Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
¨ Practice conscious knowledge of food allergies and safety in preparation.
¨ Responsible for comp and void privileges and approving active promotions and gift card/certificates.
¨ Flexibility to work days, nights, weekends, and peak service days to include holidays.
¨ Address each and every guest using the S.E.A.C. method, with a Smile, Eye contact, Acknowledge their presence in a timely manner with appropriate greeting, and Kindly close.
¨ Attend all scheduled meetings and training sessions.
¨ Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures, Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy.
¨ Comply with all Hotel and HCH time and attendance policies.
¨ Comply with all Hotel and HCH uniform, dress code, and appearance standards.
¨ Any other reasonable request from your manager or director
Hotel Specific Essential Functions:
¨ Ability to remain standing for 10+ hours (or 100% of shift).
¨ Ability to remain in a standing or stationary position for up to 8 hours.
¨ Ability to frequently move and lift up to 50+ lbs.
¨ Ability to lift items overhead.
¨ Ability to walk the property and grounds regularly.
¨ Ability to move up and down stairs regularly.
¨ Ability to bend frequently and repetitively during a shift.
¨ Ability to use repetitive manual dexterity.
¨ Ability to move quickly based on guest needs.
¨ Ability to effectively communicate, often in a public forum.
¨ Ability to frequently communicate and exchange accurate information effectively.
¨ Ability to read, write, understand, and speak English.
¨ Ability to work in extreme climate conditions including hot kitchens, and cold coolers / freezers
¨ Ability to accurately count, calculate and record inventory.
Technology and Equipment:
¨ Microsoft Office, including Outlook, Word, and Excel programs.
¨ Point of Sale System - Aloha NCR, TOAST, and RESY
¨ Multi-line Phone System
¨ Credit Card Processing
¨ Computer and Printer
¨ Time Keeping System and Software - Paylocity
¨ Automatic dishwasher
Working Environment:
¨ Hotel property with approximately 73 guest rooms.
¨ Work will primarily take place in a restaurant environment.
¨ Group and solo work.
¨ Practice and observe all safety procedures.
¨ Interior of hotel, in all areas with exposure to extreme temperatures.
¨ Exterior of hotel with exposure to weather conditions.
¨ Exposure to various hazardous chemicals.
No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- High School diploma or equivalent.
- 2+ years of experience in a high volume, full service fine dining restaurant.
- Excellent communication skills.
- Must continuously demonstrate a positive, upbeat and customer-focused attitude.
- Flexibility to work days, nights, weekends, holidays, and other high-volume days and times (i.e. town festivals).
- Ability to remain standing for 8 hours (or 100% of shift)
- Ability to frequently move and lift up to 80 lbs.
- Ability to walk the property and grounds on occasion.
- Ability to move up and down stairs regularly.
- Ability to bend frequently and repetitively during a shift.
- Ability to reach and lift overhead.
- Ability to remain bent over a sink/tub for an extended period of time.
- Ability to use repetitive manual dexterity.
- Ability to move quickly based on guest needs.
- Ability to frequently communicate and exchange accurate information effectively.
- Ability to read, write, understand and speak English.
- May be subject to successful completion of background check and/or DMV check.
