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Rendezvous & IDC Assistant General Manager
2 months ago
From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.
SUMMARY
In conjunction with the IDC & Rendezvous General Manager, the IDC & Rendezvous Assistant General Manager is responsible for insuring the overall quality of guest service, food and beverage quality; in doing so, creating an efficient and professional environment for all guests and staff.
ESSENTIAL FUNCTIONS
Plan and manage the outlets as appropriate in order to achieve guests satisfaction, quality service. Compliance with corporate policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.
Position is responsible for the short-term planning and daily operations of both outlets including private events. Recommends promotional ideas and control the budgets for various areas.
Manage the human resources in the outlet in order to attract, retain and motivate the employees; hire, train, develop, empower, coach, counsel, conduct performance reviews, resolve problems, provide open communication and recommend discipline and termination process when appropriate.
Implement company programs and manage the operations of the outlets as required to ensure compliance with standard operating procedures, safety regulations and federal, state, and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest.
Forecast, implement, monitor, control and report on the outlets budgets and its components (labor costs, food and beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality guest service.
Respond to guest trends, need, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
Implement the training of all personnel ensuring all company policies, procedures, service standards. point of sale operations and assigned duties are performed correctly and efficiently.
Hold daily pre-shift meetings with the service staff to daily features, specials, hotel occupancy, private events, large or special in-house groups, service issues of the day and any other information important to the outlet.
Maintain a positive and professional rapport with all staff and guests. Promote a positive work environment.
Manage the service of the outlet that includes managing the host, servers, and bartenders so they maintain the sequence of events.
Assume responsibility for all liquor, beer, wine, and soft beverage products, their inventory and purchase.
Provide the staff orientation, training and development and teach proper and friendly food and beverage service.
Assure exceptional guest service and satisfaction. Handle and follow through with guest complaints.
Maintain payroll cost.
Monitor proper set up, service, sanitation, and ensure proper opening and closing procedures are followed.
Inspect departments on a daily basis.
Learn and follow all hotel policies and procedures pertaining to areas of work.
Willingness to perform other duties as assigned.
Conduct yourself in a professional manner at all times as a goodwill ambassador of AHC Hospitality.
REQUIRED SKILLS
Must have excellent people, communication, and organizational skills.
Knowledgeable in spirits, beer, and wine service.
Must have upbeat, positive, can do attitude that posses the ability to lead and motivate associates.
Ability to work long hours and varied shifts in a fast paced environment.
Point of sale knowledge
Good record of attendance and punctuality at work.
EDUCATION AND EXPERIENCE
Previous Food and Beverage experience.
A four-year degree from an accredited college or University is preferred.
3+ years Management experience in a high volume restaurant or hotel.
