Assistant General Manager

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Position is for Assistant General Manager which includes both Front Desk and F&B.

Education & Experience:

• At least 4 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience.
• Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
• Supervisory experience required.

Physical requirements:

• Long hours sometimes necessary - flexibility required. Typically a 50 hour work week.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.

Mental requirements:

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Great opportunity to learn operations of restaurant in a hotel setting

What you will be doing

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• This is an entry level management position with an opportunity for promotion
• Maintain regular attendance in compliance with company standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
• Maintain a warm and friendly demeanor at all times.
• Be familiar with the organization of the hotel and know the function of each department.
• Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to hotels standards.
• Maintain follow-through of all guest requests, problems, complaints and/or accidents which occur in the Restaurant, Room Service, Lounge or Banquets.
• Motivate, coach, counsel and discipline all front line personnel according to company S.O.P.’s.
• Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
• Prepare and conduct all F&B interviews and follow hiring procedures according to company  S.O.P.'s.
• Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements.
• Participate in promoting F&B and all sales sources.
• Focus the F&B Department on their role in contributing to the guest service scores.
• Advocate and ensure adherence to brand standards.
• Manage purchasing as per budget and company policy.
• Develop, initiate, and promote sales, including up selling, programs for use by all service personnel.
• Ensure hotels service standards are maintained throughout the Food and Beverage/Banquet Department.
• Act as senior M.O.D. in partnership with general manager.
• Initiate all necessary F&B-related reports according to company standards.
• Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers.
• Ensure that the quarterly operating equipment inventory is done, pars are evaluated, and quarterly purchases are planned.
• React to negative trends in market place by implementing food and beverage blitzes and promotions.
• Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Hotel standards.
• Attend weekly BEO meeting.
• Conduct beverage purchasing as needed.
• Purchase Food & Beverage operating equipment as needed.
• Conduct monthly beverage inventories and reconciliations.
• Ensure that the quality and presentation of all food products are according to Hilton standard.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Oversee the operations of the Banquet department.
• Obtain and maintain mastery of POS/Micros. Analyze reports generated.
• Future cross-training with hotel and other systems.
• Establish and maintain key control system.