SUMMARY: The purpose of the Food & Beverage Manager in Training Program is to develop an individual passionate about the F&B industry, and with long-term goals of becoming a Food & Beverage Manager. This position involves a 12-month series of rotations through the Front of House Food & Beverage Operation, to help prepare the candidate to become a Supervisor or Assistant Manager. The duration of training spent in each rotation is approximate and may be subject to change based on hotel business levels.
ESSENTIAL FUNCTIONS: Major areas of responsibility include, but are not limited to:
Food & Beverage Outlets Operation (3.5 Months) In the Outlets Operation, the management trainee will become acquainted with the Hosts, Servers, Bartenders, Barbacks, and Back Servers to learn and observe all of their tasks and duties.
The management trainee will conduct the daily operations in the Outlets along with the Outlet Supervisor to ensure prompt but friendly service to maximize guest satisfaction in accordance with The Dewberry's standards of excellence. Further tasks include but are not limited to the following:
Learn the roles of the operational staff of the restaurants, with the goal of learning progressively more advanced skills and tasks such as coordinating placements of orders so that the timing of preparation and delivery flows consistently throughout the entire meal. Assist and learn from the supervisor on proper service techniques depending on the restaurant. Attend to the tables and guarantee compliance to cleanliness standards. Ensure strict compliance with cash handling procedures and reconciliation of daily receipts from the restaurants. In-Room Dining Operation (2 Months) In the In-Room Dining Operation, the management trainee will get acquainted with the In-Room Dining Servers, Concierge team, and all related tasks and duties to gain understanding of Room Service in a high-end, high-volume hotel.
The management trainee will be trained in elevating the guest experience through maintaining exceptional Room Service standards. He or she will help evaluate the department's processes and procedures to ensure the operation is running efficiently. Further tasks include but are not limited to the following:
Use previous knowledge and/or experience to create a unique In-Room Dining experience for each guest. Learn and execute proper sett-up of room service trays and tables. Take food orders and relay to the kitchen for fulfillment. Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed. Stock service stations with items such as ice, napkins, and straws; remove trays and stack dishes for return to kitchen after meals are finished. Gain an overview and analysis of the luxury standards of In-Room Dining. Follow Standards and Procedures: accommodating special requests when possible, complying with cash handling procedures, completing daily checklist tasks, providing information to guests about outlets, staff services, hours of operation, room location, types of rooms, rates, discounts, etc. Shadow department Supervisors/Managers to learn supervisory skills necessary for this department. Banquet Operation (2.5 Months) In the Banquet Operation, the management trainee will be introduced to our Living Room & Citrus Club outlets, the Banquet department, and all related tasks and duties.
The management trainee will learn how to exceed customer expectations and to effectively communicate through learning different outlet functions and banquet procedures. Further tasks include but are not limited to the following:
Learn the skill of booking large groups and gain an understanding of contract policies for groups and promotions. Shadow managers and servers to learn a high level of customer service standards, as well as how to arrange delivery of utensils, necessary cookware, and flatware/glassware to each function area. Learn conference services tasks for restaurants and banquets, such as setting up function areas. Learn how to read the BEO (banquet event order) to ensure that the event is properly set up prior to the function. Participate in BEO meetings a minimum of three times during this phase. Train alongside the supervisor to plan and execute a minimum of three banquet events. Learn to serve in banquet events and provide exceptional service to guests. Learn procedures for determining and managing staff needs. Supervision and Management Training (4 Months) During the Supervision and Management Training phase, the management trainee will gain increased comprehension of management techniques and skills specific to best Food & Beverage practices.
The management trainee will learn how to appropriately and effectively communicate with staff, while also gaining understanding of the hiring process, payroll, scheduling control, and how they relate to Food & Beverage management.
Participate in monthly F&B inventory counts, report preparation – inputting product count and pricing, and understand perpetual inventory. Participate in monthly financial cost of sales summaries. Learn the relationship between revenue and product cost. Learn how a manager forecasts labor needs, gaining the ability to explain productivity and how it can be controlled. Participate in the hiring process, such as resume review, interviews, and interview follow-ups. Assist in employee performance management, including training, coaching & counseling, performance evaluation, and providing leadership support. Learn proper guest services resolutions from a management/supervisor level. QUALIFICATIONS: College degree preferred. Previous Front of House Food & Beverage experience in a fine dining environment required. Experience with Agilysys Point-of-Sale system and Resy preferred. Proficient knowledge of Microsoft Office Suite, including Excel and Word. Ability to write routine reports and correspondence. Ability to deal with difficult internal and external guests with tact, professionalism, and diplomacy. Ability to multi-task and complete assigned tasks to ensure a smooth service. Excellent written and verbal communication skills. Dependable work ethic with a positive attitude. Must demonstrate consistent punctuality and reliable attendance. Availability to work nights, weekends, and holidays. PHYSICAL DEMANDS AND WORK ENVIRONMENT Required to stand for long periods of time and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, and reach. Must be able to push, pull, and/or lift up to 50 pounds. Must be able to work in a hot, humid environment.
