Assistant Food & Beverage Manager - Savannah Tequila Company

Plant Riverside District; Savannah (GA); On-site; USD 35,000 - 65,000; Full time

Job summary

An established industry player in the hospitality sector is seeking an Assistant Food and Beverage Manager to lead and manage its vibrant Food & Beverage Division. This role involves overseeing daily operations, ensuring compliance with quality standards, and innovating beverage offerings to enhance guest experiences. The ideal candidate will possess strong leadership skills, a passion for customer service, and the ability to create a positive atmosphere for both guests and staff. Join a team dedicated to providing exceptional service and inspiring experiences in a dynamic environment.

Benefits

Marriott Employee Discounts Worldwide

Competitive Wage & Discretionary Bonus Program

Medical, Dental, Vision Insurance

Company-Sponsored Life Insurance

Short & Long-Term Disability Insurance

Tuition Reimbursement Program

401(K) with Discretionary Company Matching Contributions

Employee Assistance Program

Qualifications

• 3 years prior F&B experience and 2 years of supervisory experience required.
• Strong customer service and communication skills essential for guest relations.

Responsibilities

• Supervise daily operations of F&B outlets and ensure compliance with policies.
• Create innovative cocktail menus and host local events to drive business.

Skills

Customer Service

Interpersonal Skills

Problem Solving

Written Communication

Oral Communication

Technical Skills

Teamwork

Innovation

Planning/Organizing

Dependability

Education

High School Diploma or Equivalent

Associates or 4-year degree in Hospitality

Tools

Database software

Inventory software

Spreadsheet software

Word Processing software

Job description

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. 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!

Grand Performers may enjoy a range of benefits, including:

• Marriott Employee Discounts Worldwide
• Competitive Wage & Discretionary Bonus Program
• Medical, Dental, Vision Insurance
• Company-Sponsored Life Insurance
• Short & Long-Term Disability 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
• Estimate beverage consumption and purchases or requisitions beverage ingredients and supplies
• 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 charity and local business opportunities
• Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints.
• Participate in the budgeting process for areas of responsibility.
• Review comment cards, guest satisfaction results, and other data to identify areas of improvement
• Conduct regular departmental meetings
• Attend hotel meetings; ensure daily pre-shift meetings are conducted with all Grand Performers 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 - 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.
• Interpersonal Skills - Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to others' ideas and try new things.
• Oral Communication - Speak clearly and persuasively in positive or negative situations; listen and get clarification; respond well to questions; demonstrate group presentation skills; participate in meetings.
• Written Communication - Write clearly and informatively; edit work for spelling and grammar; vary writing style to meet needs; present numerical data effectively; able to read and interpret written information.
• Problem Solving - Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem-solving situations; use reason even when dealing with emotional topics.
• Technical Skills - Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others.
• Teamwork - Balance team and individual responsibilities; exhibit objectivity and openness to others' views; give and welcome feedback; contribute to building a positive team spirit; put success of team above own interests; support everyone's efforts to succeed.
• Ethics - Treat people with respect; keep commitments; inspire the trust of others; work with integrity and ethics; uphold organizational values.
• Organizational Support - Follow policies and procedures; complete administrative tasks correctly and on time; support organization's goals and values; benefit organization through outside activities; support affirmative action and respect diversity.
• Motivation - Set and achieve challenging goals; demonstrate persistence and overcome obstacles; measure self against standard of excellence; take calculated risks to accomplish goals.
• Planning/Organizing - Prioritize and plan work activities; use time efficiently; plan for additional resources; set goals and objectives; organize or schedule other people and their tasks; develop realistic action plans.
• Professionalism - Approach others in a tactful manner; react well under pressure; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions; follow through on commitments.
• Quality - Demonstrate accuracy and thoroughness; look for ways to improve and promote quality; apply feedback to improve performance; monitor own work to ensure quality.
• Quantity - Meet productivity standards; complete work in a timely manner; strive to increase productivity; work quickly.
• Safety and Security - Observe safety and security procedures; determine appropriate action beyond guidelines; report potentially unsafe conditions; use equipment and materials properly.
• Adaptability - Adapt to changes in the work environment; manage competing demands; change approach or method to best fit the situation; deal with frequent change, delays, or unexpected events.
• Attendance/Punctuality - Be consistently at work and on time; ensure work responsibilities are covered when absent; arrive at meetings and appointments on time.
• Dependability - Follow instructions, respond to management direction; take responsibility for own actions; keep commitments; commit to long hours of work when necessary to reach goals; complete tasks on time or notify appropriate person with an alternate plan.
• Initiative - Volunteer readily; undertake self-development activities; seek increased responsibilities; take independent actions and calculated risks; look for and take advantage of opportunities; ask for and offer help when needed.
• Innovation - Display original thinking and creativity; meet challenges with resourcefulness; generate suggestions for improving work; develop innovative approaches and ideas; present 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.