F&B Assistant Manager

Peregrine Hospitality•San Diego, CA

1d•$72,000 - $77,000•Onsite

About The Position

Why work for The Sheraton San Diego Resort? If you are seeking an exciting opportunity in Hospitality offering an elevated guest experience – Sheraton San Diego Resort is a fit for you! Our culture is driven by our care for our guests and associates alike. Our mission is to be a resort where guests love to stay and our associates love to work! The Sheraton San Diego Resort is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer a competitive pay rate and a very complete benefit package; health insurance, paid time off, retirement plan, dental insurance, vision insurance, life insurance, employee discount, employee assistant program, food provided. Salary is $72,000 - $77,000 per year. Work Hours Will be required to work flexible scheduled shifts based on business needs. Scheduling includes holidays, nights, overnights, and weekends depending on hotel events and functions. Job Requirements Understand the mission, vision, and goals of the hotel. Must be able to prioritize and work efficiently with limited supervision. Must be detail-oriented and able to multi-task efficiently. Must be able to speak, understand, and communicate the primary language(s) used in the workplace. Must possess excellent communication, follow-up, and organizational skills. Must have the ability to push, pull, bend, squat, and lift up to 50 lbs regularly. Must utilize safety equipment such as PPE as needed for duty assigned and with the use of required tools and equipment. Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up. Think clearly, remain calm, and resolve problems using good judgment. Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team. Knowledgeable and ensure compliance with all state liquor regulations. Knowledgeable and ensure compliance with all health and food safety regulations. Essential Job Duties Responsible for the overall support and operation of the food and beverage outlets including restaurants, room service, banquet, lounge, and beverage department, to include hiring, training, scheduling, and coaching of all staff members in the departments. Responsible for the financial success and overall condition of the food and beverage outlets. Responsible for enforcing all hotel service standards. Accountable for the financial performance of the department. Prepare and control the hotel budget for the department. Monitor departmental, payroll, and supply expenses in accordance with budgetary goals. Ensuring staff members follow proper procedures for ordering, pouring, and cashiering. Coordinate all aspects of groups with reservations in the restaurant, banquet, and bar. Responsible for monthly beverage inventory. Responsible for the organization of the liquor room and beer/wine cooler. Maintain inventory log. Enforce policies regarding these areas including liquor requisitions. Responsible for the liquor par levels in beverage areas. Set up and monitor food and beverage events and promotions. Hold a pre-shift meeting with staff before reporting to stations. Be prepared for each daily activity and review any variations with management and staff. Communicate daily with department managers and MOD to assure consistency and pass on pertinent information. Consistently monitor the performance of associates on an ongoing basis and provide feedback in real-time. Reward, discipline, and document associate performance and provide timely counseling. Properly handle all administrative work regarding interviewing, hiring, performance appraisals, and terminations of staff. Select qualified, goal and service-oriented individuals and develop these individuals with clear guidelines to associates. Maintain efficiency in the operation of the staff with a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel. Maintain close control and inventory of uniforms, supplies, and equipment. Prepare and post weekly schedules in accordance with business demand, guest needs, and staff availability. Carry out supervisory responsibilities in accordance with Hotel policy and applicable laws. Ensure all associates are safety conscious and trained in safe work practices. Have a thorough knowledge of hotel fire regulations and policy, accident reports, safety programs, and what the direct duties are in relation to each; ensure that all associates are properly trained in these procedures. Facilitate departmental training modules; continually monitor, evaluate, and revise training content to reflect changes in the process; address the needs identified by associates. Participate in the Hotel Manager on Duty Program. Must be TIPS and Food Safety certified as required. Follow 4 Keys service standards, standard operation procedures, and safety standards. Follow all appropriate policies and procedures while constantly striving to improve all standards of operations. Follow safety and security procedures. Work cohesively with co-workers and all departments as part of a team. Adhere to attendance and reliability standards. Follow all additional duties as assigned by management. All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: human.resources@sheratonsandiegohotel.com . Sheraton San Diego Resort is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.

Requirements

Understand the mission, vision, and goals of the hotel.
Must be able to prioritize and work efficiently with limited supervision.
Must be detail-oriented and able to multi-task efficiently.
Must be able to speak, understand, and communicate the primary language(s) used in the workplace.
Must possess excellent communication, follow-up, and organizational skills.
Must have the ability to push, pull, bend, squat, and lift up to 50 lbs regularly.
Must utilize safety equipment such as PPE as needed for duty assigned and with the use of required tools and equipment.
Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up.
Think clearly, remain calm, and resolve problems using good judgment.
Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.
Knowledgeable and ensure compliance with all state liquor regulations.
Knowledgeable and ensure compliance with all health and food safety regulations.
Must be TIPS and Food Safety certified as required.
Adhere to attendance and reliability standards.

Responsibilities

Responsible for the overall support and operation of the food and beverage outlets including restaurants, room service, banquet, lounge, and beverage department, to include hiring, training, scheduling, and coaching of all staff members in the departments.
Responsible for the financial success and overall condition of the food and beverage outlets.
Responsible for enforcing all hotel service standards.
Accountable for the financial performance of the department.
Prepare and control the hotel budget for the department.
Monitor departmental, payroll, and supply expenses in accordance with budgetary goals.
Ensuring staff members follow proper procedures for ordering, pouring, and cashiering.
Coordinate all aspects of groups with reservations in the restaurant, banquet, and bar.
Responsible for monthly beverage inventory.
Responsible for the organization of the liquor room and beer/wine cooler.
Maintain inventory log.
Enforce policies regarding these areas including liquor requisitions.
Responsible for the liquor par levels in beverage areas.
Set up and monitor food and beverage events and promotions.
Hold a pre-shift meeting with staff before reporting to stations.
Be prepared for each daily activity and review any variations with management and staff.
Communicate daily with department managers and MOD to assure consistency and pass on pertinent information.
Consistently monitor the performance of associates on an ongoing basis and provide feedback in real-time.
Reward, discipline, and document associate performance and provide timely counseling.
Properly handle all administrative work regarding interviewing, hiring, performance appraisals, and terminations of staff.
Select qualified, goal and service-oriented individuals and develop these individuals with clear guidelines to associates.
Maintain efficiency in the operation of the staff with a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
Maintain close control and inventory of uniforms, supplies, and equipment.
Prepare and post weekly schedules in accordance with business demand, guest needs, and staff availability.
Carry out supervisory responsibilities in accordance with Hotel policy and applicable laws.
Ensure all associates are safety conscious and trained in safe work practices.
Have a thorough knowledge of hotel fire regulations and policy, accident reports, safety programs, and what the direct duties are in relation to each; ensure that all associates are properly trained in these procedures.
Facilitate departmental training modules; continually monitor, evaluate, and revise training content to reflect changes in the process; address the needs identified by associates.
Participate in the Hotel Manager on Duty Program.
Must be TIPS and Food Safety certified as required.
Follow 4 Keys service standards, standard operation procedures, and safety standards.
Follow all appropriate policies and procedures while constantly striving to improve all standards of operations.
Follow safety and security procedures.
Work cohesively with co-workers and all departments as part of a team.
Adhere to attendance and reliability standards.
Follow all additional duties as assigned by management.
All duties and requirements stated are essential job functions.