Assistant Food & Beverage Manager

Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

The Assistant Food & Beverage Manager will be responsible for overseeing daily operations, ensuring guests are served in a professional and courteous manner, and providing training to line staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

• Daily evaluation of restaurant service performance, coordination of timely food production across multiple venues.
• Participates in evaluation of food products, employee performance, and development of products consistent with our market position.
• Work with F&B Manager and Culinary teams on menu engineering, costing and pricing strategies, as well as developing wine pairings for tasting menus.
• Assist the F&B Manager in building financial objectives on an annual basis through the budget process.
• Responsible for the scheduling of Food & Beverage employees, balancing the needs of the guests and property staffing ratios.
• Assist in meeting the financial targets in the sales area by executing and improving the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds.
• Help meet the budget in all areas of cost control with a consistent focus on the cost of sales and payroll.
• Responsible for communicating with management, employee and accounting staff, identifying developed personnel and providing the necessary training as positions open.
• Must keep current with all local and state regulations concerning hourly wages, food and alcoholic beverage distribution, entertainment, safety and hotel policies/licenses.
• Responsible for extending, timely and honest evaluations of employees performance through the Check-In/Appraisal process.
• Implement and conduct ongoing training programs for new and existing management and employee staff.
• Responsible for the daily cleanliness of the restaurant both internally and externally by coordinating kitchen cleanliness and service area maintenance with the Restaurant Manager and Chef.
• Assists with implementing controls for labor or operating expenses.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.
• Ensures all local laws and certifications are met and on file.
• Attend weekly meeting with other department leaders
• Additional projects and responsibilities may be assigned as needed.

SPECIFIC EXPERIENCE WE'RE SEEKING: 

• 2 years of management experience in upscale restaurant at luxury hotel / resort or similar industry.
• Ability to train the team on Forbes 5* / AAA luxury standards.
• Strong understanding of restaurant financials, product mix and cost controls.
• Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.
• WSET diploma or Court of Master Sommelier level 1 is an advantage for this position.
• Proficiency in restaurant POS, reservations systems and payroll management
• Excellent interpersonal communication skills, problem-solving skills, and organizational ability.
• Caribbean experience is a plus.
• Passion for creating and personalizing guest experiences.
• Excellent command of English, any other language is a plus
• Food Handler Certification (if applicable).
• Exceptionally detail-oriented with impeccable service and presentation standards.
• This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

The salary range for this role is $60,000 to $81,000 per annum. This job is also eligible for bonus pay.  We offer a comprehensive package of benefits including vacation, medical/dental/vision insurance, pension, free meal at our cafeteria and many other benefits to eligible employees.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

 Be Yourself. Lead Yourself. Make it Count.