Job Summary
Directs and organizes the activities of the Food & Beverage departments to maintain high standards of food and beverage quality, service, and marketing to maximize profits through outstanding customer service. Plans and directs the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation. Implements effective controls of food, beverage, and labor costs. 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, counsels, schedules, and evaluates staff. Adherence to established policies, standards, and procedures is required at all times to achieve high levels of customer satisfaction, quality service, and compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals.
DEPARTMENTAL
- Administer the operation in such a manner as to bring
into effect, the superior product and service expected
from the outlet. Oversee restaurant operations.
- Coordinates with the Executive Chef, plans and
actions to achieve improved operations, overcome
Deficiencies, and necessary institute changes.
- Perform daily inspection of the restaurant for readiness
according to standards.
- Perform regular inspections of all areas in order to
direct work. Emphasis on being on sanitation and
cleanliness.
- Supervise and direct service.
- Maintain safety by adhering to stated safety policies
and handle guest and employee accidents.
- Handle guest complaints in the most diplomatic manner.
- Spotcheck guest checks to ensure proper check handling
procedures are being adhered to.
- Be aware of the budget and continuously work towards
achieving budgeted goals.
- Relate any outlet maintenance needs to the Engineering
Department by work order program.
- Keep storerooms in a state of readiness, cleanliness and
tidiness.
- Schedule dining room personnel with forecasted business
ensuring that staffing is adequate and yet within
budgetary goals.
- Promote and maintains good employee relations between
service kitchen and dining room.
- Maintain fast, accurate service, and positive guest
relations, and ensure products are consistent with
company quality standards.
- Ensure Occupational Safety & Health Act, local health
and safety codes, and company safety and security policy
are met.
- Profit & Loss management by following cash
control/security procedures, maintain inventory, manage
labor, review financial reports, and take any
appropriate actions.
- Lead efforts in recruiting, interviewing, and hiring
team members; conducts performance appraisals, take
disciplinary action, motivate and train.
- Ensure company standards on equipment, facility, and
grounds are maintained by using a preventative
maintenance program.
ADMINISTRATIVE
- Responsibility for Shift staffing and station
assignments.
- Floor presence during the shift, greeting and interacting
with guests.
- Preparing shift schedules according to Hotel occupancy
and special functions.
- Complete menu knowledge (breakfast, lunch, dinner, bar
and wine pairing).
- Maintaining inventory of equipment, linen, and other
supplies.
- Monitoring and controlling Micros system in appliance to
guest checks and hotel reports.
- Ensuring maintenance and cleanliness of restaurant and
communicating expectations to Housekeeping, Stewarding
and Property Operations.
- Exercising quality control for both food and beverage.
- Complete knowledge of Micros system.
- Full knowledge of scheduling guidelines.
- Responsibility for food and beverage promotions.
- Executing departmental forecasting and budgeting.
- Responsibility for maintaining the highest standards of
service and ambiance.
- Responsibility for outlet levels and inventories.
- Maintain general appearance and ambiance of restaurant and all common areas; Facilitate the openings and closings.
- Arrange accommodations to satisfy VIP special requests and coordinate the service of special requests throughout their stay.
- Help build customer loyalty and good will by maintaining a presence in the restaurant and regularly offering assistance.
- Track departmental spending to stay within the budgeted guidelines.
- Monitor employee payroll closely to ensure there is not unnecessary spending.
- Inventory and manage department supplies.
- Monitor overtime spending in the department.
- Purchases food and beverage products within established guidelines. Oversee correct receipt, storage and handling of food and beverage products to ensure quality and freshness at all times.
- Participate in the MOD program to ensure all Grand Beach Hotel standards, policies and procedures are fully executed.
- Conduct line ups informing all subordinate team members of Hotel events and reinforcing best practices.
- Handle guest complaints and urgent staff issues.
- Conduct a weekly inventory of food and beverage items.
- Foster relationships with other department managers to ensure and maintain open lines of communication and goodwill.
This Job Description is not exhaustive of all job tasks but a guide, and tasks may be added or removed by your immediate supervisor according to changes that may occur in the working environment.
Job Specifications
Qualifications
- Freestanding restaurant experience necessary or luxury
hotel a plus.
- Strong food/wine and liquor knowledge.
- Excellent Customer service skills
- Clear concise written and verbal communication skills in
English.
- Must be proficient in Microsoft Word and Excel.
- Must have excellent organizational, interpersonal and
administrative skills and excellent attention to detail.
- Ability to meet deadlines, work under pressure and work
independently.
- Ability to deal with internal and external customers,
some of whom will require high levels of patience, tact
and diplomacy to defuse angry situations and collect
accurate information in order to resolve conflicts.
- Ability to work in a fastpaced, deadline-driven environment.
- Must have strong and effective leadership skills.
- Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
- Ability to train and develop others required.
- Ability to read and interpret documents.
- Ability to work with and apply mathematical concepts.
- Ability to write correspondence and reports.
- Must have the ability to give negative and positive feedback to employees on a daily basis.
- Excellent time management skills required.
- Ability to handle multiple tasks without losing focus on priorities.
- Strong organizational, analytical, communication and leadership skills are required.
- Impeccable service standards and attention to detail.
- Professional, polished appearance with the ability to exceed our guests expectations.
- Proven ability to lead, train, and develop associates.
- Knowledge of computer programs used in property management.
- Pragmatic problem solving skills.
- Excellent verbal communication skills; Bilingual preferred.
- Ability to work in a multiethnic/multi-cultural environment.
- Ability to work a flexible schedule including weekends and holidays.
Job Duties
General
- Promotes and applies teamwork skills at all times
- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
- Is polite, friendly, and helpful to guests, management and fellow Team Members
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Attends appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- Complies with hotel standards, policies and rules
- Recycles whenever possible
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
Job Type: Full-time
Pay: $20.00 - $24.00 per hour
Expected hours: 40 per week
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
