(GBR-Portsmouth) Assistant Food & Beverage Operations Manager

**Job Number** 20049043 **Job Category** Food and Beverage & Culinary **Location** Portsmouth Marriott Hotel, North Harbour, Portsmouth, Hampshire, United Kingdom VIEW ON MAP **Brand** Marriott Hotels Resorts /JW Marriott **Schedule** Full-time **Relocation?** No **Position Type** Management **Start Your Journey With Us** **Marriott Hotels** , Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JOB SUMMARY To oversee the smooth and efficient running of day-to-day operations in the Restaurant and Bars outlets. To assist the F&B Operations Manager and deputize in their absence ensuring the Food & Beverage outlets are running at correct staffing levels, maintaining Company standards and meeting, if not exceeding, guest expectations. Manage supervisors to achieve departmental targets CANDIDATE PROFILE Education and Experience • High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Operations/Property Management · Manages daily shift operations and ensures compliance with all F&B policies, standards and procedures. Ensures department checklists are completed daily by restaurant and bar area and follows up with coaching or discipline if not completed. · Responsible for F&B associate rota / payroll controls and ensures this is accurately recorded in Kronos/ Oracle. · Spends the majority of time on the floor, managing service and interacting with guests. · Responsible for implementing agreed upon beverage policy and procedures throughout the hotel. · Understands and maintains standards for bartender and cocktail service. · Manages in compliance with all local, state and Federal beverage and liquor laws. To monitor beverage performance through analysis of daily covers, sales, requisitions and cost reports. Circulate these reports as specified. Motivates supervisors to achieve department targets To consult with F&B operations Manager on any unfavorable or irregular trends to assist in rectifying the discrepancies Requisition and charge for all beverages used by other departments. Establish and maintain liquor pars for all bars. Audit pars weekly. Place beverage orders to replenish inventory and to supply outlets and Banquets, using proper accounting procedures and documents. Ensure the use of reality requisitions daily in all areas Fill/accept requisitions and deliver them to ordering department. Use proper accounting procedures and documents. Receive beverage deliveries. To carry out weekly checks to balance cellar stock with issues and receipts. (key lines) Quarterly stock takes to be completed with accounting representative. Understands and establishes competitive beverage purchasing procedures. Responsible for beverage control system, e.g., recording all liquor received in storeroom; issuing and filling requisitions; ordering liquor; and matching orders and invoices against receivables. Understands beverage control including days on hand; perpetual inventory; bar pars; portion control; costs controls; beverage potentials; mix of sales analysis for beverage; issue & returns; food standards; and period end inventory. · Recognizes superior quality products and presentations. · Introduces global flavors and superior quality products to enhance sales. Maintains food handling and sanitation standard levels within the team. Develops an effective, comprehensive and alternative Bar/Lounge food program, which meets the food and beverage needs of hotel guests as well as other guests. Ensures has restaurant, bar, room service, lounge , Conference rooms, attractive, innovative, clean and professionally produced food/drink menus and table top items consistent with the offerings and ambience. · Implements safety and cleanliness standards in restaurant, bar, room service or lounge, conference rooms and Rhossili bar · Establishes and monitors daily and weekly cleaning of restaurant, bar, room service or lounge equipment, conference rooms and furniture. Coordinates with concerned departments to run a preventative maintenance program for all equipment. · Operates all department equipment as necessary and reports malfunctions through transcendent · Purchases appropriate restaurant, bar, room service, lounge or conference supplies and manages inventories according to budget and business levels. · Trains staff and monitors adherence to all cash handling and credit policies and procedures. · Trains staff and monitors adherence to all liquor control policies and procedures. · Programs the point of sale system and ensures proper controls are in place. · Assists with developing menus and promotions as necessary. · Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. · Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures. Guest Satisfaction · Sets a positive example for guest relations. · Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. · Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters. · Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance. · Reviews comment cards and guest satisfaction results with associates. Contributes in the development and implementation of corrective action plans. · Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. · Ensures the presence of a manager actively working the floor during busy periods. Human Resources · Assists as needed in the interviewing and hiring of associate team members with the appropriate skills. · Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations. · Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate. · Communicates performance expectations in accordance with job descriptions for each position. · Manages/Supports in the associate and supervisor performance appraisal process, providing feedback as needed. Assists associates based on their individual strengths, development needs, career aspirations and abilities. · Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. · Actively solicits associate feedback, utilizes and "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. · Manages associate progressive discipline procedures. Ensures hotel policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. · Ensures that regular on-going communication is happening with associates to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results. · Celebrates successes and publicly recognizes the contributions of team members; ensures associate/ supervisor recognition is taking place on all shifts. Manages on-going associate recognition program. · Ensures Bar/Lounge, bar associates maintain required alcohol serving certifications. · Attends core management training as appropriate · Develops and mentors associates. Sales and Revenue Management · Develops varied, creative cost-effective events tied in to holidays, sports, seasons, media promotions, etc. · Utilizes resources from vendors to improve activities and generate new ideas. · Designs, produces and coordinates distribution of all printed promotional materials. · Attends ops meetings as needed to understand group needs and communicates critical information to the restaurant, bar, room service ,lounge, conference staff. · Markets restaurant, bar, room service, lounge, events to sales groups. · Supervises associate incentive programs for upselling and marketing promotions. · Encourages associates and supervisors to use their knowledge and current trends to create signature drinks. Improve sales through customization and personalized mixing. · Utilizes trade publications as a training resource to get creative and successful ideas to enhance sales. · Monitors actual and projected sales on a daily basis. Reviews individual server sales to ensure revenue goals are met or exceeded. Identifies and addresses opportunities as needed. Financial Management · Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. · Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate / supervisor time and attendance. Manages payroll administration. · Manages the department's controllable expenses to achieve or exceed budgeted goals. · Understands the impact of department's operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals. · To obtain authorization for all beverage invoices, process and ensure invoices are paid on a timely basis KEY CONTROLS • All keys must be signed out when taken out using the key safe. No keys are to be removed from the hotel without authority from the General Manager. • Keys must always be kept on person during a shift or placed in a secure lockable place. • Keys to cash boxes, drawers, bedrooms and offices must be held only by the Associates responsible for them and never given to any unauthorised individuals. • Where a hotel has a reception safe, the keys to this safe must be kept in the possession of the Associate responsible for the safe. • The safe must never be left open. • All cash floats must be taken out of the Glory machine and returned at the end of the shift. • Cash must always be kept in a secure place and never let unattended. Safes, cash drawer cash boxes etc., must be kept locked at all times when not in use. • No person other than the Associate responsible must be allowed access to the float. • The float holder at the end of each shift must balance individual cash floats using the glory machine. • All keys when handed in should be placed in an appropriate key watcher safe. Safety and Security Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor. Support the fire team as and when required such as First Aider, POD or investigator. Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters). Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel. Maintain awareness of undesirable persons on property premises. · Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures. · Supports as needed in the investigation of associate and guest accidents. · Understands and complies with loss prevention policies and procedures. Policies and Procedures Follow department/company policies and procedures. Protect the privacy and security of guests and coworkers. Maintain confidentiality of proprietary materials and information. Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures. OTHER · To carry out other duties across the hotel as assigned by management that may be required to ensure the Hotel Operation is properly maintained in line with budget and to provide total guest satisfaction. · Maintain social distancing throughout the hotel, as per the guidelines from the government, wherever possible from colleagues and guests (distancing regulations will be in accordance with any government guidance). · Wear all provided PPE as instructed / required. · Wash hands frequently or after each task following proper handwashing techniques. Sanitize hands on a regular basis during shifts _Marriott International is an equal opportunityemployer committed to hiring a diverse workforce and sustaining an inclusiveculture. Marriott International does not discriminate on the basis ofdisability, veteran status or any other basis protected under federal, state orlocal laws._

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