Shift manager jobs in Fremont, CA

The Stanford Park Hotel has earned the #1 traveler reviewed position on TripAdvisor since 2000. We offer retreat-like amenities and our friendly and knowledgeable team will ensure our guests have a memorable stay. Set in the heart of forward-looking Silicon Valley, the Menlo Tavern celebrates the past thinkers, dreamers and doers who conspired together over delicious food and drink. Our menu features a balanced selection of hearty and lighter fare, inspired by elevated American dishes and California's seasonal approach to food. We are seeking an Assistant Director of Food & Beverage to join our outstanding Food & Beverage team. The Assistant Director of Food & Beverage (“F&B”) position is responsible for assisting in the supervision of the F&B Division. Their primary role will be to uphold all established protocols in order for the hotel to consistently maintain a four-star level of product and service working through their direct reports. The ADFB is responsible to instruct and supervise these direct reports' daily efforts through adherence to all hotel protocols, procedures and standards. This includes strict adherence to the Forbes Standards and maintaining a Four-Star rating for the Hotel. The ADFB is additionally responsible for overseeing all aspects of payroll, inventory, reservation management, events and outlet concept development/maintenance. ESSENTIAL FUNCTIONS Hires, develops, trains and manages direct reports. Creates and approves schedules, provides consistent feedback with respect to hotel standards, and conducts performance evaluations according to hotel guidelines. Ensures staff meets or exceeds customer service satisfaction goals. Meets and approves the trainings of all outlet and banquet associates. May be included on the interview panel for other management positions. Masters the tasks required of a Division head in order to effectively and appropriately direct, interview, hire, train, develop and motivate personnel. Completes critical administrative responsibilities. For example, is responsible for overseeing, controlling, and amending as required, scheduling, payroll, prompt resolution of accounting issues and managing product and labor expenses to budget. Promotes and maintains adherence to Accounting and Payroll policies and procedures among staff; including adherence to, and correct management of, all meal and rest break policies and time-keeping procedures. Completes and conducts timely personnel performance evaluations. Listens to, and effectively resolves, associate concerns in an expeditious and professional manner according to hotel and departmental standards and best practices such as those communicated via the Monterey Plaza's, Associate Handbook. Serves to maintain an Issue-Free Workplace. Consults with the Human Resources department as needed. Assists in monitoring and addressing cost control issues according to the annual business plan and budget as relates to labor and product expenses within the F&B Division. Supervises and controls inventory and purchasing program adhering to all accounting and best practice protocols. Oversees beverage control and inventory. Reviews all Catering & Conference Services Banquet Event Orders (BEO's) to ensure correct pricing and all policies are being followed. Ensures menus for Menlo Tavern, Room Service, Honor Bar, Vista Blue Spa and Banquets are kept updated regarding product and pricing. A six-month review is to occur for each. Directs, educates, and corrects subordinates as it relates to selling strategies and the coordination of the sales effort for the outlets. Oversee The Stanford Park Hotel food and beverage operation and outlets and scores ahead of the competitive set as recorded by hotel reporting procedures, proprietary software and third-party vendors (i.e., MOD reports, Kindness Alerts, Security reports, Open Table, Micros, Digital Alchemy, Revinate, STAR reports, etc.). Works through direct reports as is expedient to effectively resolve issues and address negative guest service trends promptly and according to hotel best practices and standards. Holds direct reports accountable to Guest Recovery before the guest departs. Ensures shift line-ups are conducted daily by shift leaders Responsible for executing the hotel's branding and marketing program as it relates to the Food & Beverage Division. Ensures all affected direct reports and other hotel Department Heads are prepared with appropriate education and are held accountable as it relates to its implementation. Works cooperatively and in coordination with all other hotel departments and third-parties to deliver exceptional guest service to the Forbes 4-Star standard. Focused on optimum problem-solving at all times. Observes all safety protocols and holds direct reports accountable to hotel and departmental safety standards and procedures. Completes other duties and special projects as assigned. Addresses and resolves guest issues before the patron leaves. Communicates Kindness Alerts to the Front Office, alerts the Catering & Conference Services team, and also communicates existing Kindness Alerts and VIP's to staff. Responsible for ensuring the overall appearance of the outlets, public service areas, interior and exterior meeting room space are kept to a Forbes 4-Star standard. Represents the DOFB at in-house and public meetings as directed or required SUPERVISORY RESPONSIBILITIES This position manages direct reports within the department. Accordingly, they maintain the authority, with the approval of DOFB, to hire, transfer, suspend, lay-off, recall, promote, discharge, assign, reward or discipline according to hotel guidelines and departmental policies and procedures. ENVIRONMENT This position operates in varied environments, which may include an office, other Woodside Hospitality Group facilities, and various modes of transportation. They will routinely use standard office equipment such as computers, phones, photocopiers, and filing cabinets. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Knowledge of the Food & Beverage industry, current market trends and economic factors. Ability to develop strategies to achieve organizational goals. Able to read, listen and communicate effectively in English, both verbally and in writing. Ability to read, analyze, and interpret general business periodicals, professional food and beverage journals, technical procedures, or governmental regulations. Ability to write Food & Beverage reports, business correspondences and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, customers, and the general public. Ability to access, understand and accurately input information using a moderately complex computer system. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions percentages and sales volume. The ability to effectively deal with employees and customers some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. 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. Meets legal age requirements for the position. Working knowledge of MS Office programs, such as Excel, Word, and Outlook is necessary. Working knowledge of Micros and Open Table is required. Experience with beverage inventory control programs and their software implementations is highly desirable. WORK ENVIRONMENT This position operates throughout the hotel, which has various environments; some of which may be noisy and/or chaotic at times. The position will routinely use standard office equipment such as computers, phones, photocopiers, and filing cabinets. EDUCATION/EXPERIENCE Bachelor's degree (B. A.) or equivalent; or three to five years related experience and/or training; or equivalent combination of education and experience. Previous Food and Beverage management experience is required. CERTIFICATES AND LICENSES CPR/First Aid Certified is required. RBS Certification is required. Valid California Driver License is required. Servsafe certification is required. PAY RANGE The salary range for this position is $90,000 to $95,000 This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, and education. The Stanford Park Hotel is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American's With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.