Assistant Food and Beverage Manager -0001-11-30T00:00:00+00:00

Lake Ozark, MO

General Purpose:

Assists in directing and overseeing all food and beverage facets including, but not limited to: guest satisfaction and customer service, personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions.

Essential Duties:

 Sets and implement schedules for the restaurant, banquet and beverage cart departments.

 Manages and assists in the ordering of all alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of product.

 Works closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentation.

 Assists in the completion of all month end inventories to include the kitchen, bars, and beverage cart.

 Assists with budget development and cost analysis.

 Assists in the marketing of the restaurant and catering departments, both internal and external.

 Assists in the managing the floor of all banquet events.

 Manages table service standards for both banquets and the restaurant.

 Promotes and implements all Lodge of Four Seasons standards, procedures and policies.

 Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.

 Manages department members that may include, but is not limited to: Restaurant Manager, Catering Manager, Executive Chef, Host, Set Up Staff, Cooks, Servers.

 Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension.

 Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

 Incorporates safe work practices in job performance.

 Regular and reliable attendance.

 Performs other duties as required.

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