Kessler Collection
Assistant Food & Beverage Manager - Electric Moon
Kessler Collection, Savannah, Georgia, United States, 31441
Assistant Food & Beverage Manager - Electric Moon
Kessler Hospitality’s portfolio of artistically inspired boutique hotels boasts unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties in Alabama, Colorado, Georgia, Florida, North Carolina, and South Carolina, each hotel’s exquisite art, music, and cultural influences are deliberately approachable. Kessler guests are immersed in redefined Bohemian luxury, from cutting‑edge downtown icons to premier luxury lodges, Savannah’s entertainment destination, and elite ski lodges. Kessler Hospitality was the founding member of the Marriott Autograph Collection.
Overview The Assistant F&B Manager assists in coordinating, supervising, and directing all aspects of the F&B outlet’s operations while maintaining a profitable outlet and high‑quality products and service levels. He/she markets ideas to promote business, reduces employee turnover, maintains revenue and payroll budgets, and meets budgeted productivity while keeping quality consistently high.
Responsibilities
Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
Oversee all aspects of the daily operation of the outlet.
Supervise outlet personnel.
Respond to guest complaints in a timely manner.
Work with other F&B managers and keep them informed of issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Assist in coordinating and monitoring all phases of loss prevention in the outlet.
Prepare and submit required reports in a timely manner.
Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
Monitor quality of service in the F&B outlet.
Assist in menu planning and preparation.
Ensure compliance with all local liquor laws and health and sanitation regulations.
Ensure compliance with SOPs in all outlets.
Ensure compliance with requisition procedures.
Be visible on the floor and assist staff as needed during each meal period.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Ensure the training of employees on SOPs and technical job tasks.
Be involved in and/or conduct departmental and hotel training (CARE, One‑to‑One), etc.
Interview candidates for front‑of‑house F&B positions and follow standards for hiring approvals.
Complete tip reporting.
Understand, implement, and monitor corporate promotions in outlet (if applicable), including buffet and three‑meal concept standards.
Ensure overall guest satisfaction.
Qualifications
At least 2 years of progressive experience in a hotel or a related field; or a 4‑year college degree; or a 2‑year college degree and 1 or more years of related experience.
Long hours sometimes required.
Medium work – exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Must effectively communicate both verbally and written with all levels of employees and guests in an attentive, friendly, courteous, and service‑oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service‑oriented manner.
Attend all hotel required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Highgate Hotel Standards.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Handle problems, including anticipating, preventing, identifying and solving problems as necessary.
Understand and evaluate complex information and data from various sources to meet objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
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Overview The Assistant F&B Manager assists in coordinating, supervising, and directing all aspects of the F&B outlet’s operations while maintaining a profitable outlet and high‑quality products and service levels. He/she markets ideas to promote business, reduces employee turnover, maintains revenue and payroll budgets, and meets budgeted productivity while keeping quality consistently high.
Responsibilities
Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
Oversee all aspects of the daily operation of the outlet.
Supervise outlet personnel.
Respond to guest complaints in a timely manner.
Work with other F&B managers and keep them informed of issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Assist in coordinating and monitoring all phases of loss prevention in the outlet.
Prepare and submit required reports in a timely manner.
Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
Monitor quality of service in the F&B outlet.
Assist in menu planning and preparation.
Ensure compliance with all local liquor laws and health and sanitation regulations.
Ensure compliance with SOPs in all outlets.
Ensure compliance with requisition procedures.
Be visible on the floor and assist staff as needed during each meal period.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Ensure the training of employees on SOPs and technical job tasks.
Be involved in and/or conduct departmental and hotel training (CARE, One‑to‑One), etc.
Interview candidates for front‑of‑house F&B positions and follow standards for hiring approvals.
Complete tip reporting.
Understand, implement, and monitor corporate promotions in outlet (if applicable), including buffet and three‑meal concept standards.
Ensure overall guest satisfaction.
Qualifications
At least 2 years of progressive experience in a hotel or a related field; or a 4‑year college degree; or a 2‑year college degree and 1 or more years of related experience.
Long hours sometimes required.
Medium work – exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Must effectively communicate both verbally and written with all levels of employees and guests in an attentive, friendly, courteous, and service‑oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service‑oriented manner.
Attend all hotel required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Highgate Hotel Standards.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Handle problems, including anticipating, preventing, identifying and solving problems as necessary.
Understand and evaluate complex information and data from various sources to meet objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
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