Assistant F&B Manager- Crowne Plaza College Park

• Manages day-to-day front of the house F&B operations and staff including supervisors, ensuring quality and standards are met and that we are meeting the expectations of the customers on a daily basis.
• Interview, select, hire, schedule, coach, and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with company core values.
• Advocate and maintain a team culture built on service excellence, professionalism, teamwork, and an environment to have fun, learn and succeed.
• Implement detailed and ongoing standards and training programs, establishing goals for team members, holding each accountable for the success of the department and overall operation.
• Ensure that food quality is consistent, appealing, and prepared to guest specifications.
• Interact with guests to obtain feedback on quality of service and food in outlets.
• Design and implement department procedures and employee training programs to ensure high-level and consistent service in all areas of food and beverage.
• Ensure that the food & beverage department complies with sanitation and safety standards for guests and associates.
• Resolve guest complaints and coordinate with other department leaders to resolve service delivery or quality breakdowns.
• Promote higher Guest Satisfaction Survey results and exceed company-based bench line criteria by uncovering and resolving inconsistencies in FOH serving practices.
• Manage employee schedules and punch clocks to eliminate unnecessary labor overages.
• Reconcile daily audit materials. (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries).
• Collaborate between operating departments to ensure that all areas of the hotel are advised of actions, programs and initiatives happening in the Food & Beverage Outlets.
• Supervises staffing levels to ensure that guest service, operational needs, and financial objective are met.
• Communicates areas that need attention to staff and follows up to ensure understanding.
• Coordinates cleaning program in all F&B areas (including General clean), identifying trends and making recommendation for improvements.
• Reviews comment cards and guest satisfaction results with employees.
• Conducts effective pre-shift meetings during every shift.
• Enforces company human resources policies in all aspects of the manager and teammate experience.
• Enforces all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department.
• Able to read and understand BEO’s, guaranteeing banquets are being executed as the contract states. Attend BEO Meetings regularly and communicate / delegate and execute event details to and with staff.
• Have complete knowledge of all food and drink menus.
• Be able to expo and help the kitchen with making and getting food out of the window as needed.
• Assist with liquor, beer and wine ordering ensuring it gets put away properly.
• Address and resolve staff issues that occur and handle in a timely and professional matter.

• Minimum of 3 years’ experience at a high-volume, fast paced hotel/restaurant/banquet/bar operation preferred.
• Extensive customer service experience with strong leadership skills to train, coach, develop and motivate others.
• Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment.
• Highest level of integrity
• Experience with Micros point of sales system strongly preferred.
• Excellent communication skills including writing, speaking, and public speaking.
• Exceptional organizational and operational skills.
• Detail-oriented with proven time management skills.
• Train new staff as needed.
• Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management.
• Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays.
• Must have the ability to prioritize and delegate.
• Must be able to handle different functions at the same time.
• Must be able to understand the relationship between time and amount of work to be done in order to have functions ready at required time.
• Perform other duties as required/assigned by the Director of Operations

Chesapeake Hospitality