We believe that life is made of many journeys : inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this chance is for you. Rosewood Hotel Georgia, a Rosewood Hotel, is looking for an exceptional and multi-talented F&B; Manager In Trainee. The Manager In Trainee is responsible for the management of all aspects of the outlet functions, in accordance with hotel standards. Directs, implements, and maintains a service and management philosophy of exceptional guest service. Essential Duties and Responsibilities :

- Provide exceptional service and ensure guest satisfaction with dining experiences.

- Manage a team of food and beverage Associates ensuring brand standards and required sequence of service components are executed with precision.

- Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

- Schedule Associates and prepare payroll documents to ensure Associates are properly compensated.

- Ensure that standards are maintained at a superior level on a daily basis.

- Manage guest relations and ensure guest satisfaction

- Maintain complete knowledge of:

- All liquor brands, beers, and non-alcoholic selections available in restaurant.

- The characteristics and description of every wine/champagne by the glass and major wines on the wine list.

- Designated glassware and garnishes for drinks.

- All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices.

- Daily menu specials, 86'd items.

- Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

- P.O.S. and manual system procedures.

- Daily house count, arrivals/departures, V.I.P.'s.





- Scheduled in-house group activities, locations, and times.

- Correct maintenance and use of equipment.

- All department policies/service procedures.

- Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.

- Check storage areas for proper supplies, organization, and cleanliness. Instruct Associates to rectify any cleanliness/organization deficiencies.

- Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

- Requisition linens/skirting required for business and assign Associates to transport such to the restaurants.

- Meet with the Chef to review daily specials and 86'd items, update board throughout shift. Ensure that Associates are aware of such.

- Periodically check with the Front Desk to review updates on house count and arrivals.

- Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.

- Ensure that Associates report to work as scheduled. Document any late or absent Associates.

- Coordinate proper breaks for Associates.

- Assign work and side duties to Associates in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations,



which compromise the department's standards and delegate these tasks.

- Monitor the preparation of station assignments, ensuring compliance to departmental standards.

- Conduct pre-shift meeting with Associates and review all information pertinent to the day's business.

- Inspect grooming and attire of Associates; rectify any deficiencies.

- Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective team.

- Constantly monitor Associates performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective team.

- Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective team.

- Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective team to rectify deficiencies.

- Ensure that the Host stand is clean, organized and stocked with designated supplies.

- Review the reservation book, pre-assign designated tables and follow up on all special requests.

- Ensure that specified number of menus and wine lists are available and in good condition for each meal period.

- Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.

- Monitor and assist Host in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.

- Anticipate heavy business times and organize procedures to handle extended waiting lines.

- Anticipate guests' needs, respond p

📌 F&b Manager in Trainee (Vancouver)
🏢 Rosewood Hotel Georgia
📍 Vancouver