Assistant Restaurant Manager - Fine Dining

Job description

Company Description

Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world-famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach’s only luxury hotel, restoring one of California’s most storied properties to its original grandeur. It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open-air rooftop lounge with views of the Pacific; a blissful two-story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team.

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

This experience begins with a new kind of workplace, one where the energy is contagious, the stories are invigorating, and the challenges present inspiring opportunities to make your mark.

Job Description

The Assistant Restaurant Manager is responsible for managing the daily operations in their designated venues including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Outlet Manager reports to the Outlet General Manager.

Responsibilities, expectations, and essential functions of the role include but not limited to:

·  Lay out goals and develop strategies to accomplish said goals.
·  Forecast and schedule using hotels tools and guidelines.
·  Oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both supervisors and hourly staff on a regular basis.
·  Control and maintain standards, performance, employee conduct, grooming, dress code, appearance, sanitation, etc. according to established policies.
·  Formulate and recommend changes to improve employee performance and teamwork.
·  Review performance with every employee on an annual basis.
·  Develop analyses and implement merchandising that meet the profile of the property and guest patronage. Manage and control overall expenses of the outlet focusing on higher revenue and profit.
·  Ensure employees have total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of beverage program.
·  Work in co-operation with the General Manager, Executive Chef, Executive Sous Chef, and Chef de Cuisine to ensure quality of products and guests’ satisfaction.
·  Being the instigator and involved in on the floor training and coaching/counseling of the colleagues and operational teams
·  Manage the team and ensure standards and sequences are being adhered to at all times in the areas pertaining to this position.
·  Ensure the teams are meeting the required Company and LQA standards at all times
·  Assist in busy periods of need across the Food and Beverage department when required to ensure guest satisfaction and maximum guest satisfaction whilst providing support for leaders and colleagues within food and beverage.
·  Manage guest expectations and handle any issues that may arise to ensure that 100% satisfaction is secured.
·  Flexibility of work schedule is required for this role to ensure appropriate coverage, which may include early morning, day, evening, late-night, weekday, weekend, and holidays.
·  Ensure accurate payroll process completed bi-weekly, comment and approve on time card edits.
·  Participate in monthly F&B department meetings, daily briefings and lead departmental shift line ups
·  Manage key events for the hotel and keep the hotel informed of special events such as Christmas, New Year’s, Thanksgiving, Easter, etc and to ensure the key departments are prepared for such events
·  Review the daily log book on a daily basis.
·  Schedule the team accordingly in a responsible manner to meet all standards.
·  Assist the Executive Steward in the management of waste to be mindful and alert to Planet 21 project initiatives, this includes the input of cover counts on the Orbisk portal.
·  Ensure that all equipment is kept in perfect working condition. Report any deficiency to the proper department, and that the teams are completing regular outlet walks with engineering.
·  Must be able to calculate and control food & beverage cost.
·  Participate actively in the selection process of team members.
·  Manage all facets of Human Resources nature, namely: recruiting, interviewing, evaluating, training, coaching, counseling, disciplinary action, and termination.
·  Manage all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
·  Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the hotel policies.
·  Develop and maintain effective communications between all operating departments.
·  Respond properly in any hotel emergency or safety situation.
·  Perform other tasks or projects as assigned.

Qualifications

·  Minimum of 2 years’ experience in a leadership or supervisory role in a high-volume and upscale/fine dining Food & Beverage operation preferred.
·  Sommelier qualification an asset
·  Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
·  College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
·  Knowledge of computers (MS Word, Excel, Outlet) and POS systems
·  Good command of the English language
·  Advanced math and finance skills

Additional Information

What is in it for you:

·  Salary Range: USD $68,000 to $73,000
·  Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe.
·  We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
·  Opportunity to develop your talent and grow within your property and across the world!
·  Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH

Accor is proud to be an Equal Opportunity Employer EOE/M/F/V/D.

We provide an environment of trust, respect, and integrity.  A home away from home.  Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.