Job Overview
Assists the F&B Manager with the management, direction, and organization of restaurant operations to maintain high standards of food and beverage quality, service, and marketing to maximize profits through outstanding customer service.
Essential Job Functions
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Trains, supervises, counsels, and participates in the evaluation of restaurant staff employees for the efficient operation of the restaurant. Directs staff in their work assignments
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Responsible for ensuring that the restaurant complies with sanitation and safety standards for Guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurants look appealing and attractive to guests. Provides guidance for improvement and implements necessary adjustments. Oversees work orders to ensure repairs and maintenance of the facility are completed on a timely basis.
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Manages and monitors product quality and guest satisfaction in restaurants. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications. Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges’ appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments. Interacts with guests to obtain feedback on the quality of service and food in the outlet. Investigates and resolves guest complaints in a timely manner.
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Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, condiments, and other items necessary to provide appropriate customer service. Oversees set-up of dining and service areas.
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Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state, and federal laws and regulations. Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential to the successful performance of this position
Qualifications, Skills, and Requirements
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Attend mandatory meetings including divisional meetings, department meetings, staff meetings, etc. This position may participate in the hotel's manager-on-duty program, which may require occasional weekend stayovers and full responsibility for the hotel.
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Participate in community public relations for the restaurant and the hotel.
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Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint, and/or Outlook Express.
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Properly execute end-of-night revenue closeouts including all reports.
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Requisition supplies to have an adequate supply on hand for the following shifts.
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On occasion, participate in inventory procedures.
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Open and close shifts in accordance with instructions.
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Handle associate relations on each shift worked, finding solutions for call-offs, tardiness, and last-minute daily problems.
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Ensure all employees are following the correct brake procedure.
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In emergencies, perform in the capacity of any position supervised.
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Perform other duties and responsibilities as assigned or required.
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Thorough knowledge of restaurant operations and preparation techniques.
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Knowledge of beverage operations and wines.
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Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements.
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Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and collect accurate information, and resolve problems.
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Ability to work under pressure and deal with stressful situations during busy periods.
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Ability to access and accurately input information using a moderately complex computer system.
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Interpersonal skills to provide overall guest satisfaction.
Education
A High School diploma or equivalent is preferred.
Experience
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A four-year college degree preferred or equivalent education/experience.
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One to two years of employment in hospitality preferred.
Licenses or Certificates
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Food Service Sanitation certification.
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Alcohol Service permit (if state required).
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CPR certification preferred.
Physical Requirements
Sitting, walking, climbing stairs, standing, crouching, bending, stooping, grasping, pushing, pulling, near vision, far vision, hearing, talking, smell, taste, travel, and lifting may be required.
Safety Requirements
Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your manager.
Grooming
All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/ or required articles of clothing will be explained to you as part of the orientation process.
Schedule
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. AM, PM, nights, overnights, weekends, and/or holiday availability are required.
Volunteer Commitment:
I have read, understand, and voluntarily commit myself to the general guidelines contained in this document. I also understand that this is only a basic description of my job and that it does not, nor is it intended to, outline all of the specifics of the responsibilities which I may be expected to perform.
I also understand the following:
If I encounter blood or any body fluids, I am to immediately contact Security and my supervisor. DO NOT HAVE ANY CONTACT WITH THESE FLUIDS. DO NOT ATTEMPT TO CLEAN THIS UP.
If I am certified in CPR, it is entirely my decision whether to aid a guest or fellow employee. It is not expected as part of my job duties for the Hotel. I do so at my own risk.
Standard Specification
Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.
The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as non-exempt (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.
