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 the
food 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 and
vendors.
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 m