PT/FT - Restaurant Associate - AM, Day, Aftn or PM

Position Purpose & Summary

The F & B Operations Assistant Manager will assist the F & B Management Team in quality control of day-to-day operations of Food & Beverage operations. This position is primarily responsible for assisting in directing and administering the activities and services of Banquet events and as needed the other Three restaurants and their bars, Beach & Cable Coffee Shop, In-Room Dining and seasonal Pool operations in the continuing effort to deliver outstanding member and guest service and financial profitability. The role requires working in a progressive management environment that focuses on providing a consistently high-quality food and beverage service delivery model as the utmost priority in all outlets.

Essential Functions:

• In collaboration with the Vice President of F & B, F & B Operations Manager, Assistant Managers, and Banquet Manager assist in the oversight of the food and beverage operations by exercising demonstrated knowledge and experience in all aspects of food and beverage management, including culinary, lounge and catering operations, staffing, and close adherence to budget and forecast plans.


• Assist with the execution of day-to-day banquet operations and F&B outlet operations as needed.


• Assist the F&B management team with the scheduling of staff.


• Act as an ambassador for food and beverage to ensure that information is being communicated accurately, interdepartmentally as well as internally throughout F&B.


• Facilitate the coordination of trainings, cross-utilization of staff, and regular F&B meetings.


• Help manage supply needs, pars and inventory controls for all areas.


• Coordinate distribution of food, liquor and operating supplies across areas to ensure proper execution of service.


• Fill in for F&B leadership on an interim basis during PTO, leaves of absence, or in the instance of which we have a vacancy.


• Assist with monitoring and developing team member performance to include, but not limited to, training, providing supervision and professional development, conducting counselling and evaluations, and delivering recognition and participating in appropriate coaching action.


• F&B Operations Assistant Manager will also assist with coordinating and execution of special holiday events, scheduling entertainment, holiday marketing, managing inventories, and assisting with creating F & B selling packages.


• Support the F&B leadership teams to effectively manage, costs, and controllable expenses (e.g. supplies, uniforms).


• Help ensure that expectations and objectives are clearly communicated to team.


• Interact with members, outlet and banquet guests to solicit feedback and ensure guest satisfaction.


• Review sales and food/beverage/labor costs daily and resolve any discrepancies with F&B Operations Manager.


• Represent GGRC in public relations and community board.


• Deliver "I Am Proud" service standards and department-specific signature touch.

Additional Duties and Responsibilities:

• Greet every guest, member, villa owner, and team member with "I Am Proud" standards and set a positive tone for every other team member.


• Provide extraordinary service that is "Enriching by Nature"


• Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and dedication.


• Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and purpose.


• Be empowered to make things go right if they go wrong.


• Address feedback by utilizing the LEARN model.


• Demonstrate a professional appearance and be attentive to what matters.


• Comply with company policies and procedures.


• Ability to work any assigned shift / work.


• Respond to any reasonable task as assigned by the Banquet Manager, F & B Operations Manager, VP of F & B , the President and CEO or the Sr VP of Operations.

Marginal Functions:

• Perform other duties as assigned.


• Interface positively with other departments, offering assistance when needed.


• Displays care in use of equipment and maintains an organized and professional work environment

Position Requirements:

Minimum Knowledge & Skills:

• Knowledge of F & B operations, appropriate table settings and service ware, and proper wine and beverage service.


• Knowledge of all applicable federal, state, and local health and safety procedures.


• Ability to write routine reports and correspondence.


• Ability to communicate effectively before groups of customers or team members.


• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and statistics.


• Microsoft Office (Word, Excel, Outlook), Point of Sale (POS), inventory software, payroll systems, and order processing.

Formal Education and Job-Related Experience:

• High school diploma; Bachelor's degree preferred


• Minimum four (2) years' experience in Food and Beverage Leadership, preferably with a club / resort background at a Four or Five-Star hotel or restaurant

License, Registration, and/or Certification Required:

• None Required

External and Internal Personal Contact

Communications:

• Daily - Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

• Attend and conduct pre-shifts

• Weekly - Attend weekly staff meeting, F & B division meetings, conference review meetings, pre-conference meetings or as it is required


• Occasionally - Participate in one-on-one coaching sessions

Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication

Additional Licenses and/or Certifications Required

Position Analysis/Specifications

Environmental Factors

Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.