Asst Manager Food and Beverage Operations

General Description: Oversees and assists in all FOH daily services and operations for the assigned venue up to and including any catering, banquet operations, and contracted foods. The Assistant FnB Operations manager must also embrace the training priorities of the Academy and be an engaged and willing collaborator in ensuring students have regular opportunities to obtain applied learning experiences at all events and contracted food relationships. Essential Functions: • Manage and supervise daily operations, including recruitment, hiring, orienting, training, assigning, scheduling, evaluating, and supervising performance. • Ensure daily briefings are conducted with students, employees and co-workers through assessments, pre-shifts and/or post-shifts • Effectively communicate all pertinent information to affected departments to ensure proper operations of each venue and operation • Provide leadership and direction in the execution and measurement of guest services to ensure continued growth and development Effectively use data, reporting and implement operational effectiveness techniques to operate venue in accordance to financial budgets Ensure all policies, procedures, and practices are consistent with the core service standards. • Maintain effective inventory and shortage controls; tracking expenses including payroll, supplies, and cost of goods • Partner with the facilities team to ensure proper maintenance of all assigned venues • Ensure successful operation of special events and banquets through regular communication, including but not limited to weekly BEO meetings with the Catering Director, Executive Chef, and F&B Service Manager and/or Banquet Captain where applicable. • Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events. • Maintain customer satisfaction and employee productivity by handling customer inquiries, concerns or comments and providing solutions; acquiring feedback from customers and coworkers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business. • Adhere to all safety, sanitation, food preparation, food storage, and alcohol beverage and cash handling policies. • Be aware of all course events, large parties, and reservations that may affect the food and beverage operation. • Maintain knowledge of local competition and industry trends; developing new techniques of service focused on quality, maximum guest satisfaction and student learning • Must have a flexible schedule, willing to work any shift, weekends, and holidays. Minimum Qualifications: Bachelor's Degree in Business Administration or related field AND four (4) years of progressive responsibility in the food and beverage industry required. A minimum of two (2) years of food and beverage experience required. Must have extensive experience in resolving customer issues/complaints. Exceptional customer service and teaching skills required. Experience and Education Substitutions: • 2 years experience in a supervisory role preferred • Food & beverage experience strongly preferred • An equivalent combination of formal education and appropriate related experience may be considered. Licensing and Certification: • ServSafe certification required within ninety (90) days of employment Note: Any degree, diploma, high school equivalent, or course hours required to meet minimum qualifications must be obtained from an accredited educational institution.

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