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Benchmark Hospitality: Assistant Food & Beverage Manager At Landshark (Margaritaville)

Benchmark Hospitality

This is a Full-time position in Montgomery, TX posted September 28, 2021.

Benchmark’s company culture is central to our management philosophy.

The company’s stated purpose is “to provide an entrepreneurial environment where determined people dare to create, share, and build futures.

To be the “benchmark” by which all others are judged takes passion, courage, and dedication.

We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:Join the Margaritaville Lake Resort, Lake Conroe | Houston and love where you work!OUR BENEFITS:For our full-time employees, we offer competitive and comprehensive medical, dental, life, disability, retirement and 401K benefits, on the job training, uniforms and paid time off.

Enjoy one free meal during shift in Fins Up Cafe and free on-site parking.

Benchmark offers all team members discounts on travel, electronics, appliances, cell phones and service, rental cars, dining, movies, sporting events, theme parks and more.

Hotel room discounts are available to employees and immediate family members at Benchmark properties.

Job Description:The Assitant Manager of Food & Beverage is responsiblefor maintaining day to day operations; maintain the highest standards of quality food, beverage, service, cleanliness, and sanitation.

Ensure a strong focus on guest and team member satisfaction, while creating a fun, clean, and safe atmosphere according to standards and expectations.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCEHigh school diploma or equivalent.

Two years or more of high-volume restaurant leadership experience required.

Four or more years Food & Beverage experience required.

Ability to make quick decisions in fast paced and high stress situations.

Well organized, with excellent communication skills.

Pleasant personality while able to hold Team and self accountable.

Excellent customer service skills.

ESSENTIAL FUNCTIONS:Assist in maintaining a smooth running operation.

Provide a pleasant and efficient atmosphere for staff and guests and maintain service standards.

Ensure proper scheduling for venue/ shift abiding to staffing model and forecasts within guidelines.

Engage with guests to ensure guest satisfaction.

Assist guests and team members with any opportunities that may occur.

Conduct daily pre/ post shift briefings or both as mandated per venue.

Assist with training and coaching as needed.

Ensure accountability of all team members throughout shift.

Ensure responsible alcohol service.

Ensure high level of productivity, food and beverage quality, and service standards.

Ensure physical atmosphere and cleanliness of restaurant including tables, floors, and side stations.

Responsible for with nightly cash outs, sidework and closing duties of team members, and opening/ closing walk through.

Monitor payroll and revenue and assist in inventory control; responsible for daily paperwork including payroll, inventory, etc.

MARGINAL FUNCTIONS:Respond to any reasonable task as assigned by supervisor or manager.

Cover all duties of Manager in that person’s absence.

Assist Manager with hiring and training of all staff.

Any reasonable request from leadership not limiting to above tasks.

ENVIRONMENT:Indoors, climate controlled environment.

Hard kitchen floors with occasional slippery or greasy areas.

Handling hot plates and silver.

Outdoors, with exposure to outdoor climate and elements.

PHYSICAL REQUIRMENTS (as required by OSHA and ADA – US only):Requires constant walking, with frequent standing, reaching, and balancing, for extended period.Requires occasional crouching, bending, and pushing/pulling.Constant lifting/carrying of up to 10 lbs; with frequent lifting/carrying of up to 50 lbs.Requires frequent manual dexterity and gross motor skills, and constant vision, and hearing The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification.

They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.