Assistant Food and Beverage Manager - Venetian Chop - Caribe Royale Orlando Hotel

Scope of Position

The Assistant Food & Beverage Manager is primarily responsible for planning and running the day‑to‑day operations of the department in the absence of the Food & Beverage Manager. Adherence to established policies, standards and procedures is required at all times in order to achieve high levels of guest satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals.

• Professional demeanor appropriate for a resort environment.
• Minimum 2 years’ experience in a leadership role in a food and beverage environment
• Constant interactions and fulfilling the requests of guests.
• Must be able to handle a multitude of tasks in an ever‑changing environment with a sense of alertness.
• Must possess outstanding guest services and communication skills.
• Ability to operate a motor vehicle.

• Understands expectations and parameters for the Food and Beverage activities.
• Manages and communicates details both verbally and in writing to the guest and hotel operations.
• Manage beverage purchasing, beverage menu designing, marketing of new products and VIP guest requests.
• Strong food, wine and liquor knowledge.
• Excellent customer service skills.
• Manage all Front of House positions, including scheduling, developing and coaching associates, motivating the team and continuing to drive sales.
• Must have excellent organizational, interpersonal, and administrative skills and excellent attention to detail.
• Ability to meet deadlines, work under pressure and work independently.
• Ability to deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy accurately to resolve conflicts.
• Maintain safety by adhering to stated safety policies and handling guest and associate accidents.
• Spot‑check guest checks to ensure proper check handling procedures are being adhered to.
• Be aware of the budget and continuously work towards achieving budgeted goals.
• Keep storerooms in a state of readiness, cleanliness and tidiness.
• Schedule dining room associates with forecasted business ensuring that staffing is adequate.
• Promote and maintain good associate relations between service kitchen and dining room.
• Lead efforts in recruiting, interviewing, and hiring of associates.
• Attention to detail and strong sense of urgency.
• Performs other duties as assigned to meet business needs or special projects in the Food and Beverage department.

• Two‑year degree from an accredited college or university in Hotel and Restaurant Management, Hospitality, Business Administration or related major.
• Minimum two years’ experience in a Food and Beverage position.

• Ability to communicate in the English language. Second language is a plus.
• Ability to work flexible schedules including holidays and weekends.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery.
• Must be proficient in Microsoft Word and Excel.

• Able to work in a fast‑paced environment.
• Must be able to work in a fast‑paced environment, be physically fit in order to lift, pull and push items up to 50 pounds.
• Requires standing/walking/reaching and bending throughout shift.