Assistant Food and Beverage Manager

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

1. Consistently offer professional, friendly and engaging service
2. Assist in successful planning, organization, coordination and execution of smooth daily operations in the different outlets of the hotel.
3. Supervise all employees assigned to ensure the highest level of guest satisfaction.
4. Assist with other operations, such as Banquets and Starbucks when needed.
5. Assist with ensuring staff scheduling meets business demands and budget
6. Ensure standards are adhered to through regular quality checks
7. Build and maintain good relationships with other departments
8. Handle client queries and concerns
9. Coaching and counselling of line staff
10. Assist with and provide feedback for employee performance reviews
11. Assist in ensuring that financial reporting and billing is maintained and accurate
12. Conduct frequent inspections of facilities and equipment
13. Assist in the ordering and maintaining adequate par stock and overseeing control of: beverages, meeting amenities and supplies
14. Work shifts may include mornings, evenings, weekends, holidays, and long hours based on business levels
15.  Ensure smooth operations and provide hands-on assistance to the different areas in food and beverage
16. Organize, set-up and supervisor the day-to-day tasks of the F&B area assigned
17. Assist guests regarding menu items in an informative and helpful way
18. Handle guest comments and offer appropriate resolution
19. Flexible shifts including mornings, evenings and weekends
20. Follow outlet policies, procedures and service standards
21. Have full knowledge of beverage lists, promotions, menu items, contents, and preparation methods
22. Ensure all safety and sanitation policies are respected when handling food and beverages
23. Ensure proper cash handling procedures
24. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
25. Consistently offer professional, friendly and engaging service
26. Ensure smooth operations and provide hands-on assistance to the different areas in food and beverage
27. Organize, set-up and supervisor the day-to-day tasks of the F&B area assigned
28. Assist guests regarding menu items in an informative and helpful way
29. Handle guest comments and offer appropriate resolution
30. Flexible shifts including mornings, evenings and weekends
31. Follow outlet policies, procedures and service standards
32. Have full knowledge of beverage lists, promotions, menu items, contents, and preparation methods
33. Ensure all safety and sanitation policies are respected when handling food and beverages
34. Ensure proper cash handling procedures
35. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
36. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
37. Maintain positive guest relations at all times.
38. Resolve guest complaints, ensuring guest satisfaction.
39. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.
40. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
41. Maintain complete knowledge of:

1. all liquor brands, beers and non alcoholic selections available in the F&B Outlets/Banquets.
2. the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
3. designated glassware and garnishes for drinks.
4. all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
5. daily menu specials, 86’d items.
6. dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
7. P.O.S. and manual system procedures.
8. daily housecount, arrivals/departures, V.I.P.’s.
9. scheduled in-house group activities, locations and times.
10. and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

1. Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Ensure that staff reports to work as scheduled.  Document any late or absent employees.
3. Coordinate breaks for staff.
4. Assign work and side duties to staff.  Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations, which compromise the department's standards and delegate these tasks.
5. Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
6. Inspect grooming and attire of staff; rectify any deficiencies.
7. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
8. Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
9. Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.

1. Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
2. Review the reservation book, pre-assign designated tables and follow up on all special requests.
3. Ensure that specified amount of menus and wine lists are available and in good condition for each meal period.  Ensure that daily specials are inserted into each menu.
4. Monitor and assist Host(ess) in greeting and escorting guests to their tables.  Ensure that tables are seated to best service the guests.
5. Anticipate heavy business times and organize procedures to handle extended waiting lines.
6. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
7. Check the status of all orders and ensure that they are delivered within designated timelines.
8. Monitor and ensure that all tables are cleared and reset according to department procedures.
9. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
10. Assist restaurant staff with their job functions to ensure optimum service to guests.
11. Answer outlet phone within 3 rings, with correct salutation and proper phone etiquette.
12. Access all functions of the P.O.S. system.  Restock journal tape and change ribbons as needed.
13. Handle voided checks.
14. Assist servers with expediting problem payments.
15. Issue manual checks when the system is down and ensure accountability of such.
16. Run system-closing reports and ensure that all servers' checks are closed before they sign out.
17. Ensure all closing duties for staff is completed before staff signs out.
18. Conduct a training on the required job functions with criterion expected and department orientation with new hires.  Conduct ongoing training with existing staff.
19. Provide feedback to staff on their performance.  Handle disciplinary problems and counsel employees according to hotel standards.
20. Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
21. Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises.
22. Be familiar with procedures for attending to injured or ill guests or colleagues.
23. Prepare and submit daily/weekly payroll and tip distribution records.
24. Provide feedback to staff on their performance. Handle disciplinary problems and counsel colleagues according to Hotel standards.
25. Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
26. Document pertinent information in department log book.
27. Complete all paperwork and closing duties in accordance with departmental standards.
28. Review status of assignments and any follow-up action with on-coming supervisor.

1. High school graduate or equivalent vocational training certificate
2. 2 years of supervisory or leadership experience in food service industry required, preferably in hotels
3. Strong experience in Outlets (restaurants/bars)
4. Previous experience with POS systems
5. Able to work effectively as part of a team in a fast-paced environment
6. Proven ability to work well under pressure and manage multiple tasks simultaneously
7. Computer-literate
8. Excellent communication and organizational skills
9. Strong interpersonal and problem solving abilities
10. Proven ability to resolve guest concerns
11. Highly responsible & reliable
12. Ability to focus attention on guest needs, remaining calm and courteous at all times
13. Food Handler and TABC certificates required
14.  Ability to:

• enforce Hotel standards, policies and procedures with Pyramid staff.
• prioritize and organize work assignments, delegate work.
• direct performance of Pyramid staff and follow up with corrections where needed.
• motivate Pyramid staff and maintain a cohesive team.
• ascertain Pyramid training needs and provide such training.
• be a clear thinker, analyze and resolve problems exercising good judgement.
• suggestively sell menu items, beverages and wines.
• input and access information into P.O.S. system.

PHYSICAL ABILITIES

1. Endure various physical movements throughout the work areas
2. Constant standing and walking
3. Exert physical effort in carrying items (up to 50 pounds)
4. Frequent lifting, kneeling, pushing, and pulling
5. Occasional ascending or descending ladders, stairs and ramps
6. Frequent lifting and carrying of trays, tables, and other items weighing up to 25 pounds
7. Frequent use of hands for polishing glassware and cutlery
8. Frequent bending and reaching

What’s in it for you:

• Paid time off
• Medical, Dental and Vision Insurance, 401K
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academy designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities