Assistant Manager, Food & Beverage
*A cover letter is required with application.*
Summary: The Assistant Manager is responsible for overseeing the functions of Conference and Estate Guest (EG) dining, other functions relating to the Food and Beverage Department, and the staffing and scheduling for the Food and Beverage staff.
- Manages operations of Food and Beverage Department. Meets with clients and Conference Coordinators to determine best sets for dining.
- Assists in staffing, scheduling, and food service operations for breakfast, lunch, and dinner. Oversees staffing and work direction for Room Service staff.
- Attends weekly coordination meetings.
- Assists with biweekly payroll and gratuity distributions.
- Monitors cleanliness and upkeep of the dining areas and the equipment used by the Room Service staff.
- Delegates responsibilities to the Wait staff.
- Keeps inventory of all items used by the Wait staff.
- Works closely with the kitchen, evaluating service, food quality, and efficiency.
- “Up-sells” services and products of the Conference Center generally not provided in the Complete Meeting Package (CMP). Represents the Conference Center in the negotiation of all CMP “up-sell” services and products within guidelines established by the Conference Center.
- Maintains an “up-sell” level necessary to reach the general “up-sell” objectives of the Conference Center. Responsible for related accounting activities.
- Maintains a good level of employee and guest relations.
- Enforces rules of conduct and discipline in accordance with the rules and regulations set forth in the Employee Handbook.
- Ensures that the service and presentation standards are maintained through the staff.
- Ensures that staff have proper equipment and supplies with which to do their job.
- Maintains open lines of communication between the Kitchen and Food and Beverage staff.
- Communicates any conflicts or problems with staff or clients to the Assistant General Manager of Operations.
Required Education, Knowledge, Skills, Abilities:
- Bachelor’s degree in related field plus one year experience in the hospitality industry or restaurant environment including some supervisory experience, or an equivalent combination of experience and education.
- Excellent communications skills, both verbal and written.
- Excellent interpersonal skills, including customer service skills.
- Ability to make independent judgment decisions.
- Ability to resolve conflicts among guests and/or employees.
- Ability to “up-sell” items such as alcohol, cigars, coffee products, etc.
- Ability to present, open and pour wine.
- Ability to organize space and equipment.
- Ability to schedule employees in relation to scheduled events and meeting budget guidelines.
- Enthusiastic in anticipating potential problems while developing a plan in order to problem solve.
- Should be able to meet requirements of the University's automobile insurance.
- Ability to operate and drive a golf cart and other vehicles.
- Responsible for own work.
- Assists with personnel procedures within the Food and Beverage Department.
- Supervises, trains, and provides work direction and problem solving assistance for staff.
- Routinely participates in the Manager on Duty program.
Note: This position profile identifies the key responsibilities and expectations for performance. It cannot encompass all specific job tasks that an employee may be required to perform. Employees are required to follow any other job-related instructions and perform job-related duties as may be reasonably assigned by his/her supervisor.
In order to provide a safe and productive learning and living community, Wake Forest University conducts background investigations and drug screens for all final staff candidates being considered for employment.
Wake Forest seeks to recruit and retain a diverse workforce, and encourages qualified candidates across all group demographics to apply.
Winston-Salem, North Carolina, United States