Assistant Food & Beverage Manager - Myrtle & Rose - Plant Riverside District

AN INSPIRING CAREER AWAITS YOU!

The Kessler Collection is made up of 12 artful hotel and resort properties, 25 restaurants, and over 1,700 Grand Performers across seven states, we continue to grow and so will you! The opportunities are endless. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being.

We believe people want to be inspired! 

Our Grand Performers Receive Many Benefits Including:

• Marriott Employee Discounts Worldwide
• Competitive Wage & Discretionary Bonus Program
• Medical, Dental, Vision Insurance
• Company-Sponsored Life Insurance
• Short & Long-Term Disability Insurance
• Pet Insurance
• Tuition Reimbursement Program
• 401(K) with Discretionary Company Matching Contributions
• Employee Assistance Program

JOB SUMMARY

It is the responsibility of the Assistant Food and Beverage Manager to provide leadership and management for the Food & Beverage Division, including the Restaurant & Bar, and integrate its functions to serve local F&B and hotel guests. The Assistant Beverage Manager oversees management, budget, and operation of the food service establishment, and maintains a close liaison with the kitchen, restaurant, and catering sales department to ensure maximum profitability.

CORE RESPONSIBILITIES

Primary duties, responsibilities, and tasks include, but are not limited to the following:

• Supervise the daily operation of F&B Outlets
• Responsible for ensuring that all Beverage operations are in compliance with all systems, control policies, and procedures
• Estimates beverage consumption and purchases or requisitions beverage ingredients and supplies
• To monitor and critique the quality and consistency of the Beverage product.
• Bring innovation and creative ideas to create specialty cocktails for our menu
• Create and implement promotional plans to drive business to Beverage Department; host local events to create a charity and local business opportunities
• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Participates in the budgeting process for areas of responsibility.
• Reviews comment cards, guest satisfaction results, and other data to identify areas of improvement
• Conduct regular departmental meetings
• Attend hotel meetings; ensure those daily pre-shift meetings conducted with all Grand Performers on a daily basis for all shifts
• Maintain cleanliness and health code standards
• Complete monthly beverage inventory 
• Schedule staff to reflect daily occupancy and reservations in order to Monitor and control payroll and other expenses

  KNOWLEDGE, SKILLS, AND ABILITIES 

• Knowledge of Database software; Internet software; Inventory software; Order processing systems; Spreadsheet software and Word Processing software.
• Work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.  
• Apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  
• Ability to write reports, business correspondence, and procedure manuals.  
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Response to requests for service and assistance; Meets commitments.
• Interpersonal Skills - Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
• Oral Communication - Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; Response well to questions; Demonstrates group presentation skills; Participates in meetings.
• Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem-solving situations; Uses reason even when dealing with emotional topics.
• Technical Skills - Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.
• Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
• Ethics - Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethics; Upholds organizational values.
• Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
• Motivation - Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals.
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity - Meets productivity standards; Completes work in a timely manner; Strives to increase productivity; Works quickly.
• Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
• Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.
• Initiative - Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed.
• Innovation - Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others' attention.

MINIMUM QUALIFICATIONS

• High School Diploma or Equivalent Required
• Associates or 4-year degree in Hospitality desired
• 3 years prior F&B experience required.
• 2 years of supervisory experience required.

SUPERVISORY RESPONSIBILITIES

Supervisory responsibilities for the below-mentioned position(s)/Department(s)  include interviewing, hiring, training, assigning, and directing work; appraising performance; mentoring, rewarding and conducting corrective action(s), addressing complaints, and resolving problems.

• Bar Back
• Bartender
• Beverage Supervisor
• Cocktail Server

WORK ENVIRONMENT

• The noise level in the work environment is usually moderate.

PHYSICAL DEMANDS

The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is frequently required to use hands to finger, handle, or feel and reach with hands and arms. The employee is occasionally required to stand and taste or smell. 
• Must occasionally lift and/or move up to 25 pounds.

The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.