Assistant Food & Beverage Manager

Property Description

Sheraton Philadelphia University City Hotel is a premier hotel located in the vibrant University City neighborhood of Philadelphia, Pennsylvania, offering an exciting and dynamic work environment. As a job applicant, joining the team at Sheraton Philadelphia University City Hotel means being part of a renowned Marriott brand known for its contemporary style, exceptional service, and prime location near prestigious universities and cultural attractions. The hotel offers a range of employment opportunities, from guest services to food and beverage, providing a diverse and enriching career path. Sheraton Philadelphia University City Hotel is committed to creating a guest-centric work culture that values teamwork, innovation, and outstanding guest experiences. Employees can expect to work in a bustling and diverse environment, where they can showcase their skills, grow their career, and be part of a team that delivers exceptional service to guests from all over the world. Joining the team at Sheraton Philadelphia University City Hotel presents a unique opportunity to be part of a dynamic hotel that is at the heart of Philadelphia's vibrant hospitality scene.

Overview

The Assistant Food & Beverage Manager assists department head(s) in oversight of the activities of thefood and beverage departments, including outlets and banquets. Ensures compliance with health, safety,sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality,service and marketing to maximize profits and ensure outstanding customer service. Trains, supervises,coaches, schedules, and manages staff along with frequent and ongoing interactions with guests andvendors.

Responsibilities

• CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the F&B

department. Personally demonstrate a commitment to customer service by inquiring about service

quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff

when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained

to meet standards. Empower staff to deliver customer service by encouraging and rewarding

responsive guest assistance. Level of service provided to guests in all F&B areas meets or exceeds

customer expectations. Ensure that consistency of service and standards are met.

• FINANCIAL: Manage department within budget. Accurately forecast revenues/expenses. Assist in

preparing annual departmental budget that accurately reflects the department’s operations plan.

Anticipate revenue/cost problems and report discrepancies to F&B Director. Assist hotel staff with

accounting related issues. Analyze financial and operating information on an ongoing basis in order to

adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained

in control procedures as outlined by Internal Audit, and that these procedures are consistently

followed.

• PEOPLE: Manage people according to Davidson’s values. Manage human resources functions of

F&B department including recruiting, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work

environment between staff and management. Emphasize training and development as a way of doing

business in order to empower employees to successfully perform their jobs. Help to develop

management talent pipeline by acting as a mentor for direct reports. Resolve employee grievances

fairly and timely. Ensure employees fully understand performance standards, review process, and

reward successes. Manage safety program to protect guests and employees and which meets OSHA

requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to

increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are

appropriately certified for their job as required by federal, state or local regulations. Monitor and

maintain acceptable turnover levels.

• QUALITY: Know the general operations of department and how all hotel departments work together

to achieve business objectives and to meet customer expectations. Know the commonly occurring

challenges of the F&B business and how to overcome them. Know restaurant and banquet standards

and hold employees accountable for consistently meeting these standards. Maintain favorable health

department scores. Manage a preventive maintenance program for all equipment. Control food-borne

illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all

employees, proper storage of foods, storing chemicals away from food, etc.

• MANAGING THE BUSINESS: Assist in the preparation of the F&B budget/forecast and maximize

department resources to contribute to the successful achievement of the budget. Identify major

revenue and expense opportunities and possible problems. Identify and select vendors that provide

quality service and competitive prices, and monitor to ensure quality of goods and service is met.

Adjust inventory, department labor schedules, staff assignment and supplies based upon demand

without loss in quality service. Keep repair costs down by maintaining equipment. Work with local

vendors to keep costs down.

•BANQUET ADMINISTRATION & FINANCIAL CONTROLS: Review, reconcile, and close banquet checks promptly, ensuring all authorized food, beverage, and other charges and payments are accurately recorded. Prepare and review consumption reports and supporting records; verify usage against event documentation and identify discrepancies. Ensure accurate banquet billing, payment collection, check adjustments, and required paperwork in accordance with hotel procedures. Report discrepancies involving checks, consumption, inventory, or revenue and coordinate resolution with appropriate departments. Follow cash-handling, POS, and internal audit procedures; complete records and reports within required deadlines.

Qualifications

• Read, write and speak English.

• Prefer one to two years of restaurant and/or hotel F&B experience.• Food/Beverage Service Worker Permit, where applicable.• Ability to communicate effectively with the public and other employees.• Meet minimum age requirement of jurisdiction.• Previous supervisory/management skills and experience.• Requires 12th grade math level.• Requires high school reasoning level.• Requires 12th grade language use level.• No employee will pose a direct threat to the health/safety of self or others.

Benefits

Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company’s heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.

In keeping with the company’s heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.

• Multiple Tiers of Medical Coverage
• Dental & Vision Coverage
• 24/7 Teledoc service
• Free Maintenance Medications
• Pet Insurance
• Hotel Discounts
• Tuition Reimbursement
• Paid Time Off (vacation, sick, bereavement, and Holidays).
• 401K Match

Working at Davidson is like nowhere else. It’s less of a job, more of a calling. It’s part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual OrientationDavidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.