Reports To: Food & Beverage DirectorSupervises: FOH Hourly Team and Restaurant ManagersGeneral Purpose: The Assistant Food & Beverage Director (AF&BD) assists with the overall operation of the restaurant and the food and beverage functions of the Banquets & Catering department. Working closely with and with guidance from the Food & Beverage Director (F&BD), the AF&BD coordinates team efforts to achieve exceptional product and recognition. The AF&BD oversees day-to-day operational functions and leads the FOH team to ensure happy and satisfied guests and teammates. This service focused role balances some admin time with the majority of shifts on the floor working service.Responsibilities/Duties:Service + TeamEnsure total guest satisfaction and to ensure the finest quality of food and beverage.Provide the highest and most efficient level of service expected by the guest.Hold team to 21c service standards.Roll up sleeves and 'get dirty' in an effort to keep standards high.Constantly seek improvement in self, staff, and what we deliver.Touches all tables and focuses on hospitality.Instill 21c culture into F&B team and be a cultural leader in all interactions.Maintain a positive, friendly attitude with team & guests.Ensure all FOH F&B outlets/services are fully staffed, including the Event Team.Works with People + Culture to post teammate jobs and refresh as neededWorks with Management team to screens applicant and schedule initial interviews.Assists new hires with completion of hiring paperwork.Works with scheduling manager to ensure training is scheduled and complete for all new hires.Oversees weekly schedule made by restaurant manager.Creates and maintains weekly manager schedule.Guidance from F&B Director on AF&BD weekly schedule.Role of teacher, trainer, developer.Train, train, and train staff some more. Give verbal and written quizzes often.Responsible for development, implementation and maintenance of training policies – both onboarding and continued education.Maintain steps of service protocols and standards of service.Implement team building activities and meetings.Take the lead in creating and communicating teammate rewards/contests.Consistent focus and emphasis on floor presence. Commitment to being on the floor with the team as business and staffing levels demand.Ensure proper uniforms/dress for all staff.Maintain a clean, orderly appearance of the restaurant service area.Create a following of regulars.Create a total awareness of in-house VIPs and review names with team members during pre-service meetings.Work with Executive Chef and BOH team to ensure menu descriptions in MISEBox are updated and maintained for all teammates.Maintain an open dialogue with the Chef regularly (formally and informally) to plan, adapt and execute as a total team. Operations & AdminWork with F&B Director to identify ways to operate more efficiently, cut costs and drive revenue.Checks GL's to ensure accuracy of coding and looking for areas for savings.Schedules and ensures China, Glass and Silver inventory of whole property is completed quarterly.Uses inventories to drive planning and purchasing decisions.Works with Manager responsible for ordering to ensure operation items (disposables, office supplies, etc) are stocked within both operational and financially responsible levels.Ensures payroll is accurate and timely.Acts as Micros Champion – maintaining the Micros system, performs quarterly scrubs of buttons and items, takes the lead on Micros software/hardware issues.Attend weekly Manager Meeting & BEO Meeting.Supports the F&BD as necessary with guest reviews, financial reporting and reviews (including executve summary and forecasting), and any other administrative tasks needed.Adjust. Adjust. The restaurant is always growing and changing. Management must be able to adjust to new ideas and circumstances. They will lead the staff by example in this regard. Problem areas must be identified and adjusted.Report to work on time, ready to work the scheduled shift and ensure others do the same.
