The New Orleans Tribune
Assistant Food and Beverage Manager Royal Sonesta - New Orleans Royal Sonesta -
The New Orleans Tribune, New Orleans, Louisiana, United States, 70123
Position Summary
The Assistant Food & Beverage Manager assists in coordinating the food service activities of a hotel, restaurant, or similar establishment by performing the following duties personally or through subordinate supervisors. Assists in overseeing the daily operations of each hotel outlet in the absence of the Food & Beverage Manager.
Essential Duties and Responsibilities include the following:
Oversees daily operations of each hotel outlet in the absence of the Food & Beverage Manager.
Ensures prompt and efficient service of all meals, functions, and beverages to the required standards.
Responsible for ensuring that Front of the House and Back of House employees are trained and follow Sonesta’s Service Standards.
Ensures cleanliness and readiness of restaurants.
Ensures that waiters are always correctly dressed in accordance with Sonesta Appearance Guidelines.
Ensures all Local and Federal alcohol and tobacco laws are adhered to in Beverage Outlets.
Ensures compliance with all health and sanitation laws and upholds cleanliness standards.
Hires and trains all beverage associates.
Coaches and counsels associates as needed.
Ensures superior guest satisfaction.
Supervisory Responsibilities:
Directly supervises Cocktail Servers, Bar Backs, Host/Hostess, Restaurant Servers, and Bartenders in the Beverage Outlets. Carries out management responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations. Build solid relationships with your colleagues. Treat colleagues with respect and dignity. Balances team and individual responsibilities; exhibits objectivity and openness to others’ views; gives and welcomes feedback; contributes to building a positive team spirit; puts the success of the team above own interests; able to build morale and group commitments to goals and objectives; supports everyone’s efforts to succeed.
Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically; upholds organizational values.
Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.
You will consistently deliver our GUEST model:
Greet or welcome everyone warmly with a smile.
Use eye and ear contact and the guest’s name.
Establish/anticipate needs.
Solve and own all requests/complaints.
Thank everyone.
Certifications:
Valid ServSafe Manager + Valid Louisiana Responsible Vendors License.
Qualifications and Skills:
A track record of delivering exceptional guest or client experience.
Strong communication skills.
Appropriate professional appearance and demeanor.
Must be available to work nights, weekends, and holidays as needed.
Microsoft Office (Excel, Word, Outlook).
MICROS – Food & Beverage POS System a plus.
Ability to manage difficult or emotional customer situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments.
Ability to read and comprehend simple instructions, short correspondence, and memos; ability to write simple correspondence; ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving several concrete variables in standardized situations.
Louisiana Responsible Vendor’s Permit required.
Education and/or Experience:
Higher education in business or related field is an asset. Previous hotel, restaurant, and bar experience is a must. Knowledge of basic bartending skills is an asset.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee 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 regularly required to stand, walk, and talk or hear. The employee is frequently required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must regularly lift and/or move up to 50 pounds.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud.
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The Assistant Food & Beverage Manager assists in coordinating the food service activities of a hotel, restaurant, or similar establishment by performing the following duties personally or through subordinate supervisors. Assists in overseeing the daily operations of each hotel outlet in the absence of the Food & Beverage Manager.
Essential Duties and Responsibilities include the following:
Oversees daily operations of each hotel outlet in the absence of the Food & Beverage Manager.
Ensures prompt and efficient service of all meals, functions, and beverages to the required standards.
Responsible for ensuring that Front of the House and Back of House employees are trained and follow Sonesta’s Service Standards.
Ensures cleanliness and readiness of restaurants.
Ensures that waiters are always correctly dressed in accordance with Sonesta Appearance Guidelines.
Ensures all Local and Federal alcohol and tobacco laws are adhered to in Beverage Outlets.
Ensures compliance with all health and sanitation laws and upholds cleanliness standards.
Hires and trains all beverage associates.
Coaches and counsels associates as needed.
Ensures superior guest satisfaction.
Supervisory Responsibilities:
Directly supervises Cocktail Servers, Bar Backs, Host/Hostess, Restaurant Servers, and Bartenders in the Beverage Outlets. Carries out management responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations. Build solid relationships with your colleagues. Treat colleagues with respect and dignity. Balances team and individual responsibilities; exhibits objectivity and openness to others’ views; gives and welcomes feedback; contributes to building a positive team spirit; puts the success of the team above own interests; able to build morale and group commitments to goals and objectives; supports everyone’s efforts to succeed.
Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically; upholds organizational values.
Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.
You will consistently deliver our GUEST model:
Greet or welcome everyone warmly with a smile.
Use eye and ear contact and the guest’s name.
Establish/anticipate needs.
Solve and own all requests/complaints.
Thank everyone.
Certifications:
Valid ServSafe Manager + Valid Louisiana Responsible Vendors License.
Qualifications and Skills:
A track record of delivering exceptional guest or client experience.
Strong communication skills.
Appropriate professional appearance and demeanor.
Must be available to work nights, weekends, and holidays as needed.
Microsoft Office (Excel, Word, Outlook).
MICROS – Food & Beverage POS System a plus.
Ability to manage difficult or emotional customer situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments.
Ability to read and comprehend simple instructions, short correspondence, and memos; ability to write simple correspondence; ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving several concrete variables in standardized situations.
Louisiana Responsible Vendor’s Permit required.
Education and/or Experience:
Higher education in business or related field is an asset. Previous hotel, restaurant, and bar experience is a must. Knowledge of basic bartending skills is an asset.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee 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 regularly required to stand, walk, and talk or hear. The employee is frequently required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must regularly lift and/or move up to 50 pounds.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud.
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