Assistant Director of Food & Beverage

REPORTS TO: Director of Food and Beverage.

SUPERVISES: All Food and Beverage Department Heads.

WORK ENVIRONMENT:

Executive and Sales offices, Catering, banquet function space, kitchen/restaurants/stewarding areas.

Job involves working:

• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.

KEY RELATIONSHIPS:

Internal: All Food and Beverage, Sales, Human Resources, Purchasing, Cost Control, Accounting and Housekeeping staff, Executive Offices, Revenue Manager and Engineering.

External: Hotel guests/visitors, and vendors and other Peabody Hotels' staff.

ESSENTIAL JOB FUNCTIONS

• Assist in training and development of associates.

• Must be certified in TRAC training and compliance.

• Assist in preparing and administering timely performance evaluations according to hotel standards.

• Ability to maintain the following certifications current:

• Manager ServSafe Food Handling within 60 days of employment.

• TIPS alcohol awareness training within 60 days of employment.

• Responsible for training and compliance of TRAC agreement.

• Assist in maintaining complete knowledge of and comply with all divisional and hotel policies procedures and standards to include compliance with AAA, Mobil and Preferred.

• Assist in maintaining complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

• Assists in anticipating guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

• Assists in maintaining positive guest relations at all times.

• Interview potential candidates following hotel guidelines and policies.

• Knowledge of all hotel services/features/activities to respond to guest inquiries accurately.

• Assist in resolving guest complaints, ensuring guest satisfaction. Utilize Critical Moments of Service, if applicable.

• Assist in monitoring cleanliness, sanitation and organization of Food and Beverage areas.

• Assist in checking with the secretary throughout the day to ensure that all clerical work is processed on a timely basis.

• Assist in directing and monitoring the performance of Food and Beverage staff, ensuring that all procedures are followed. Correct any deficiencies with respective associate.

• Assist in organizing and delegating traces for follow-up; be familiar with status of each.

• Assist in reviewing all Food and Beverage sales for the previous day; resolve discrepancies with Accounting. Track revenue against budget. Inform Director of Food and Beverage of any discrepancies.

• Maintain complete knowledge of:

• all liquor brands, beers and non-alcoholic selections available in restaurant.

• the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

• all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

• Assist in establishing, reviewing and maintaining Food and Beverage standards, to include the following:

• uniform specifications.

• menu design and development.

• service standards.

• product specification.

• material and equipment specification.

• unit concept development.

• revenue development.

• facility modification.

• Participate in formulating and administering company policies and developing long-range goals and objectives for the Company.

• Assist in evaluating, reviewing and analyzing Food and Beverage performance at property on a quarterly basis (or more often as requested). Evaluations to include:

• uniform specifications and compliance.

• staffing levels.

• external and internal customer satisfaction.

• cost of sales.

• revenues (results, forecasts and development).

• sales trends (menu abstract analysis).

• contribution margin.

• marketing and sales plan implementation, results and compliance.

• Maintain knowledge of local competition and current industry trends.

• Assist in evaluating and recommending changes in concepts and menus to keep The Peabody Memphis competitive in the marketplace.

• Assist in evaluating interdepartmental relationships of Food and Beverage operations providing analysis, insight, and recommendations for improvement.

• Assist in evaluating and making recommendations regarding human resource development within Food and Beverage operations to facilitate the development of associates to meet current and future operating needs.

• Assist in evaluating and developing with the Executive Committee customer satisfaction procedures ad instruments for measurement and documentation that will provide insight and assist in the maintenance of the highest possible levels of service on a constant basis.

• Assist in evaluating and reporting on the maintenance of the physical plant in all Food and Beverage operating areas to include:

• all work spaces.

• kitchens.

• storage areas.

• restaurants.

• lounges.

• service areas.

• banquet receptions and offices.

SECONDARY JOB FUNCTIONS

• Conduct monthly departmental meetings.
• Requisition supplies.
• Prepare and distribute a quarterly occupancy report on public space usage, following hotel specifications.
• Assist the Food and Beverage Director in developing and printing of new catering menus.
• Be familiar with local attractions to respond to guest inquiries accurately.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

QUALIFICATIONS

Essential:

• High school graduate or equivalent vocational training certificate, some college.
• Knowledge of various food service styles (i.e., French service, Russian service, tableside flambe service, Butler style service).
• Knowledge of menu development.
• Fluency in English, both verbal and written. Ability to provide legible communication.
• Compute mathematical calculations.
• Knowledge of AAA 4 and 5 diamond standards and Forbes 4 star standards.
• Knowledge of Luxury Hotels.
• Knowledge of Food and Beverage cost controls.
• Knowledge of sales and marketing tools.
• Ability to:
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgment.
• follow directions thoroughly.
• understand guests' service needs.
• work cohesively with associates as part of a team.
• work with minimal supervision.
• maintain confidentiality of guests and associates information and pertinent hotel data.
• assist in directing performance of staff and follow up with corrections when needed.
• satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
• maintain regular and punctual attendance.
• adhere to Peabody grooming standards.
• uphold and exemplify Peabody Service Excellence.
• comprehend P & L and budget reports and write commentary.
• input and access information in the property management system/computers/point of sales system.

1. Previous guest relations training and experience.

2. 3 or more years experience in multiple outlet operations management.

Desirable:

• Associates degree or higher in Food and Beverage Administration or related business field.
• Food and Beverage sales and marketing experience.
• Culinary management experience.
• Beverage management experience.
• Previous experience in culinary and food service.
• Knowledge of a second language.
• Certification of previous training in liquor, wine and food service.
• Certification in an alcohol awareness program.
• Ability to suggestively sell.
• Creative talent.
• Certification in CPR and First Aid.
• Working knowledge of computer programs including Kronos, Birchstreet, Simphony, Opera, Accu-Bar, Square, MS Windows, MS Excel, MS Power Point

PHYSICAL ABILITIES

Essential:

• Exert physical effort in transporting carts up to 100 pounds to areas of operation.
• Reach 3 inches/feet.
• Ability to bend and squat.