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Seasonal Pool/ Lobby Bar Manager

The Garland Los Angeles, CA
  • $50K - $53K Annual Salary
  • Temporary / Seasonal
  • Ask Us!, Employee Discounts
  • Employer Very Likely to Respond

THE GARLAND

Position:       Food and Beverage Assistant Manager- Pool/Lobby Bar                              

Department: Food & Beverage                                                             

Division:       Hotel & Resorts

Position Purpose: This position is concerned with assisting to manage the F&B operation of the Pool/Lobby Bar as a successful operating center ensuring maximum guest satisfaction and financial viability, all within accordance with Company established standards.

Essential Job Functions:

Overall Operational Duties

  • Assist to maximize revenues, profitability and control costs of the operations.
  • Ensure effective operations of applicable food and beverage venues at all times.
  • Assist with hiring and development of the food & beverage personnel.
  • Implement, maintain and enforce all company & departmental policies and procedures as well as standards of quality and performance.
  • Continue to raise the quality of service in the food and beverage outlets. 
  • Execute/manage all ambiance standards (lighting, music levels, TV, fireplace, movies, etc.) for pool, lobby bar and courtyard.
  • Assist with booking and serving all private parties in the restaurant.
  • Maintain and ensure proper menus are present in all outlets at all times.
  • Ensure state licensing/certification of food and beverage handlers.
  • Conduct performance appraisals and counsel/discipline staff as appropriate.
  • Maintain Safety and Health regulations.
  • Assist in executing the hotel’s property amenities & marketing programs.
  • Excellent communication, guest service and team building skills.
  • Develop working relationships with other departments to work for the betterment of the hotel.
  • Other duties as assigned.

Mandatory Requirements:

  • Ensures that operating standards are met and ensures that the established service sequence is adhered to
  • Has thorough menu and F&B product knowledge
  • Handles guest inquiries and complaints
  • Maintains a high profile in the operation
  • Has complete knowledge of all duties and responsibilities of each job position reporting to them
  • Effectively communicates and disseminates information to employees
  • Sets up and maintains displays and Point of Sales
  • Conducts daily walk through of the area of responsibility
  • Conducts daily pre-shift meetings
  • On going communication with the chef; maintains open and effective front of house and back of house relations
  • Completes and maintains log books
  • Manages sanitary conditions and cleaning.
  • Provides leadership and sets the examples
  • Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.
  • Ability to work majority of shift standing and moving about in restaurants and kitchen areas.
  • Suggests ideas to the F&B Director for discussion and implementation
  • Assists with organization of special events and promotions as requested
  • Carries out monthly inventories of beverage and operating equipment.

Personnel Management

  • Assists to conduct performance evaluations of F&B staff
  • Helps to ensure that each staff member is sufficiently trained to meet all standards
  • Documents and records staff coach and counseling and trainingOther
    • Attends meetings and training as directed
    • Responds to service requests as needed
    • Monitors guest satisfaction
  • Carry out any requests by upper management in conjunction with work
  • To ensure that all employees provide courteous and professional service at all times.
  • Maintains a positive and outgoing attitude on the job.
  • To maintain good working relationships with colleagues.
  • To have a complete understanding of the Hotel’s/Company’s employee handbook and to adhere to its’ rules and regulations.
  • To maintain a high standard of personal appearance and hygiene at all times by adhering to the Grooming Policy.

Position Requirements:

  • At least one year of F&B management/supervisory experience, preferably in a food driven and high service level establishment preferred.
  • Able to speak proficiently about seasonal food ingredients
  • Comprehensive knowledge of all spirits to include small batch vodka, gin, bourbon, whiskey, tequila, aperitifs, cordials, and Scottish whiskey.
  • Comprehensive knowledge of beer to include production, styles, and California microbrews.
  • Comprehensive knowledge of wine to include varietals, pairings, regions and language.
  • Able to read, write and speak in English.
  • Excellent communication skills, both written and verbal.
  • Ability to establish and maintain an effective relationship with all department management, staff, personnel and general public.
  • Working knowledge of Micros, Open Table, and Microsoft Office suite.      
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