SUMMARY DESCRIPTION:

The AM Outlet Manager is responsible for all aspects of the food and beverage department implementing and maintaining the highest standards while following fiscal guidelines and budgets. The Breakfast Manager greets and welcomes guests, seats tables and maximizes selling potential of the breakfast area.  This position is responsible for providing consistent leadership and support to the service team and assisting in the execution of the Front of House operation.

This includes but is not limited to; training, scheduling, disciplining & motivating staff such as host, servers, food runners, and in room dining. Liaison between F&B team and counterparts at Front Desk, Kitchen and other departments. Develops relationships with internal and external guests to ensure quality service. Ensures that the Food and Bar program is consistent.

RESPONSIBILITIES AND AUTHORITIES:

Qualified candidates must be able to satisfactorily complete the following responsibilities.  Other duties may be assigned.

• Attend staff, Food & Beverage meetings, and any other meetings regarding F&B business.
• Performs Manager on Duty shift.
• Responsible for monitoring and controlling labor costs in accordance with budgetary restrictions.
• Responsible for maintaining control on all other expenses.
• Complete daily manager checklists.
• Maintain open lines of communication with all departments.
• Conduct a pre-shift meeting with staff and review all information pertinent to the day’s business.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
• Have complete knowledge of the P.O.S. system and maintain all system requirements as it relates to the beverage program.
• Enforce uniform standards and correct any deficiencies.
• Fully knowledgeable of menu items, preparation and service requirements for all designated areas and assigned function.
• Inspect bar, service and function areas for cleanliness, safety hazards, condition, correct furniture & equipment set up.
• Be informed on a daily basis of all in house guest and group activities and special requirements.
• Maintain constant communication with guests, staff, and kitchen.
• Implements and monitors processes for ensuring that proper equipment and necessary working stock is available to staff prior to the start of their shift.
• Maintain full accountability of staff for attendance and adherence to departmental procedures.
• Ensure that all staff closing duties are complete before staff sign out.
• Maintain complete knowledge of and strictly abide by state liquor regulation
• Supervise and monitor staff to ensure quality of service and product provided to guests. Anticipate guests' needs, respond promptly with the request or answer before a guest repeats the original request.
• Be familiar with all hotel services / features and local attractions/activities to respond to guest inquiries accurately.
• Handle guest complaints swiftly and efficiently ensuring guest satisfaction.
• Assign and supervise closing duties and assignments.

REQUIREMENTS:

• 2 years of similar experience
• Understanding the reservations system (Resort Pass & Seven Rooms)