Assistant Food & Beverage Manager - The Portland Regency Hotel & Spa

The Portland Regency Hotel & Spa is looking for an Assistant Food & Beverage Manager to join our team!. A beautiful Historic Hotel of America located in the heart of Portland's Old Port District.

Full-Time benefits include Medical, Dental, Life and Short-Term Disability insurances, Holidays, and PTO. Part-Time benefits include Sick Time. All employees receive HHA Discounts, Fitness Center use, Uniform, Parking and Employee Meal. 401k plan with a match after one year.

Summary: To assist the F&B Director with managing customer service, controlling costs, and maintaining highest levels of service in Restaurant, Café, lounge, and Room Service. Understand sales goals, assist with budget, and plan and execute daily and weekly workload.

Essential Duties and Responsibilities: include the following, but other duties may be assigned.

• Responsible for opening dining room; signing out keys, unlocking dining room, and turning on lights and music to proper levels.
• Closes outlet (shuts lights off, music off and all doors locked, including wine refridgerator and bar)
• To consistently work to improve customer satisfaction and increase sales.
• To train new employees.  Supervise restaurant and room service staff.
• To assist, as needed, with the ordering of paper, computer supplies, glassware, tableware, liquor, beer, soda, wine, etc. for outlets.
• Monitor server and bar cash out procedures and work with accounting to correct errors.
• Attend meetings, as needed.
• Be responsible for callouts, monitor hotel occupancy and any special guest or group needs, and adjust daily and weekly staffing as needed as dictated by volume.
• To assist as needed, with the schedules and share with the F&B Director and General Manager.
• To continually keep in contact with guests at the tables, get feedback and make sure their needs are being met and their service is being delivered at the highest possible level.
• Knowledge of customer service fundamentals and experience building a customer first culture on your team
• Knowledge of Food & Beverage business fundamentals: department sales trends, freshness and quality, inventory management, guest shopping patterns and pricing and promotions strategies
• Skills in planning department(s) daily/weekly workload to support Food & Beverage priorities and deliver sales goals
• Experience leading a team of hourly team members; including skills in interviewing, developing, coaching, evaluating and retaining talent
• Execute a fresh, full and food safe area during all operating hours leveraging strong inventory management, area routines and Food Safety policies and procedures and cleaning routines
• Assess Food & Beverage and Food Service (where applicable) backroom and sales floor areas; walk Food & Beverage Standards to identify priorities and develop business plans and assignment sheets; review reporting to identify business trends for follow-up
• Establish relationships with direct to store delivery (DSD) vendors to ensure brand standards such as delivery and merchandising are being met and areas are full and maintained
• Become a subject matter expert in federal, state and local adult beverage laws as they apply to your business and protect your store’s liquor license (if applicable)
• Demonstrate a service culture that prioritizes the customer service experience. Model, train and coach expectations to deliver the service standard
• All other duties based on business needs

Required Skills/Abilities:

• Excellent verbal and written communication skills.
• Excellent interpersonal, leadership, and organizational skills.
• Creative and effective problem-solving skills.
• Working knowledge of food service and nutritional guidelines and best practices.
• Ability to accept constructive feedback and to work collaboratively with upper management and other
• stakeholders to identify and facilitate needed improvements to the food service program.
• Proficiency with Microsoft Office Suite or similar software as needed to draft reports, inventory, and budgets.

Supervisory Responsibilities:

• Collaborates with F&B Director, Executive Chef to recruit and hire staff.
• Trains, schedules, and supervises food services staff.
• Supervises 10-15 staff.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty of all individual employee requirements.  Must have knowledge of alcohol, wine and food preparation and service. The requirements listed below are representative of the knowledge, skill, and/or ability required for this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions required by this position.

Mathematical Skills

The ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals is required.  Also required is the ability to compute rate, ratio, and percentages using units of American money and weight measurement, volume, and distance. 

Certificates, Licenses, Registrations

TIPS certification or State of Maine equivalent certification of liquor laws training.

Education and/or Experience

High school diploma or general education degree (GED); and two or more years related experience and/or training; or equivalent combination of education and experience.