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37F5F7323F5B9515
Assistant Food and Beverage Manager | Santa Ana/ OC Airport
Property Name
Doubletree by Hilton Santa Ana/Orange County Airpo
Job Title
Assistant Food and Beverage Manager | Santa Ana/ OC Airport
Location
California-Orange County/Anaheim
Company Name
DoubleTree by Hilton Santa Ana / Orange County Airport
City
Santa Ana
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Yes
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
F&B - Food & Beverage

A Premier Hotel Management & Investment Company with Strategic Vision and Strong Core Values

Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.

PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.

Job Description


About our Company:

Pacific Hospitality Group (PHG) has maintained a strategic vision and strong core values as guiding principles for business success.  With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.  PHG manages, develops, finances, and owns hotels and resorts primarily located in California. 

Primary Responsibilities/Essential Functions:

  • Manages subordinate supervisors/lead personnel who supervise team members
    in the assigned restaurants and/or In Room Dining. Is responsible for the overall
    direction, coordination, and evaluation of these units. Carries out supervisory
    responsibilities in accordance with the organization's policies and applicable
    laws. Responsibilities include interviewing, hiring, and training team members;
    planning, assigning, and directing work; appraising performance; rewarding and
    disciplining team members; addressing complaints and resolving problems.
    Responsible for planning department goals and directing team members to
    achieve results.
  • Monitors day-to-day restaurant operations to ensure standards of product
    presentation and service exceed guest expectations and meet or exceed
    property standards. Takes corrective action as needed.
  • Takes action to achieve budgeted revenues, controls expenses and maximizes
    profitability within assigned areas. Utilizes corporate approved computer
    programs to analyze forecasts, cost and revenue reports. Makes
    recommendations, decisions and takes action based on that information to
    maximize profitability. Ensures quality and portion control while minimizing waste
    or loss of supplies to maintain profitability.
  • Ensures guests receive outstanding, consistent, exceptional service by
    circulating through each dining area. Seeks opportunities to improve satisfaction
    and immediately handles any guest concerns or complaints.
  • Ensures all dining, service and kitchen areas are clean and properly set up.
    Maintains sufficient inventory of food, supplies and equipment and orders as
    needed. Participates in weekly/monthly inventories. Assists with preparation of
    liquor and supply orders. Ensures equipment is properly maintained. Ensures
    compliance with all food and beverage regulations.
  • Monitors SOPs to ensure consistent exceptional service is provided. Recommends updates to policies and procedures. Participates in weekly meeting with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met.


  • Follows all standard food handling, TIPS, sanitation and health department
    guidelines.
  • Must wear non-slip, oil resistant shoes. Follows all safety policies and
    procedures. Acts on reports of potential safety issues or whenever observed and
    takes immediate action to resolve in emergency situations. OSHA laws require
    the use of Personal Protective Equipment (PPE) when performing work duties
    that have the potential of risk to your health or safety. Team members will be
    trained in the proper use and care of assigned PPE if applicable. The hotel
    provides the required PPE. Team member has responsibility to report defective,
    damaged or lost PPE or equipment that does not fit properly to their Manager.
    Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program
    and familiarizes self with current MSDS.
  • Reporting to work as scheduled (on time and on regular basis) is an essential
    function of the job.

Other Responsibilities/Supportive Functions:

  • Assists Food and Beverage Manager with merit recommendations within budget
    or established guidelines. Recommends promotions or reclassifications within
    company policy.
  • Approves leave and time away from work within company policy.
  • Responds to guest inquiries and coordinates special arrangements and requests.
  • May assist in developing the annual F&B budget for assigned area.
  • Resolves guest complaints within scope of authority, otherwise refers the matter
    to upper management. Notifies supervisor and/or Security of all unusual events,
    circumstances, missing items, or alleged theft
  • Ensures that minors and intoxicated persons are not served alcoholic
    beverages. Notifies management of any problems resulting from guest
    complaints, intoxication or disruptive behavior.

Qualifications (relevant experience, education and training):

  • High school diploma, general education degree (GED) or equivalent experience
    required.
  • Two years increasingly responsible food and beverage experience, including one
    year of supervisory experience in a high volume restaurant required. Hotel
    experience desired.
  • Requires ability to lead others in the department by mentoring and providing
    training that results in staff that meets/exceeds guest expectations and provides
    a high level of guest satisfaction.4. Ability to monitor labor as required by anticipating business activity while
    ensuring that positions are staffed when and as needed and labor cost objectives
    are met.
  • Requires ability to serve needs of guests through verbal face-to-face interactions.
    Contacts sometimes contain confidential/sensitive information so requires ability
    to use discretion. Must demonstrate positive attitude and professional
    demeanor. Requires strong communication and interpersonal skills and
    commitment to a high level of guest satisfaction.
  • Uses logic and reasoning to identify the strengths and weaknesses of alternative
    solutions, conclusions or approaches to problems. Requires attention to detail.
    Must be able to solve problems and remain calm and alert if dealing with difficult
    guest, during busy activity periods or in an emergency situation.
  • Requires working knowledge of MS Office applications and ability to learn and
    use telephone and computer systems used at the hotel.
  • Strong attention to detail and the ability to handle multiple tasks. Ability to solve
    practical problems and deal with a variety of concrete variables in situations
    where only limited standardization exists. Ability to interpret a variety of
    instructions furnished in written, oral, diagram or schedule form.
  • Ability to read, analyze, and interpret general business periodicals, professional
    journals, technical procedures, or governmental regulations. Ability to write
    reports, business correspondence, and procedure manuals. Ability to effectively
    present information and respond to questions from groups of managers, team
    members, guests and the general public. Must be able to speak, read, write and
    understand English to communicate with management, team members and
    guests. Bilingual Spanish a plus.
  • Must be at least 21 years of age to serve alcoholic beverages. Must complete
    TIPS® (Training for Intervention Procedures) alcohol awareness certification as
    scheduled upon employment. Must have a valid current Food Handlers Card or
    willingness and ability to obtain one within 30 days of employment.
  • Due to the cyclical nature of the hospitality industry, team members may be
    required to work varying schedules to reflect the business needs of the hotel.
    Work schedules will include working on holidays, weekends and alternate shifts.
  • Must maintain a clean appearance and professional demeanor.

The Doubletree by Hilton Santa Ana Orange County Airport is an equal opportunity and E-Verify employer M/F/V/D.

 


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Job Requirements


We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.