Description

Position Summary:

Supervises the Food and Beverage teams in assigned restaurant to ensure guests receive the highest level of service and quality on a daily and consistent basis. Typically floats between areas vs. being assigned to a single restaurant.

Responsibilities:

• Supervises team members in the assigned restaurant and/or In Room Dining. Responsibilities include interviewing and training team members.
• Plans, assigns and directs work. Determines work quality expectations and sets deadlines.
• Monitors day-to-day restaurant operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards. Takes or recommends corrective action as needed. 
• Promote, price, plan, coordinate and supervise the execution of all restaurant party, banquet and special event functions.
• Works to achieve budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes computer programs to analyze forecasts, cost and revenue reports. Makes decisions and acts based on that information to maximize profitability.
• Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
• Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints. 
• Ensures all dining, service and kitchen areas are clean and properly set up.
• Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participates in weekly/monthly inventories. May prepare and submit liquor and supply orders.
• Ensures equipment is properly maintained. Ensures compliance with all food and beverage regulations.
• Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures.
• Participates in weekly meeting with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met. 
• Follows all standard food handling, TIPS, sanitation and health department guidelines. 
• Must wear non-slip, oil-resistant shoes

Other responsibilities

• Responds to guest inquiries and coordinates special arrangements and requests.
• Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft. 
• Ensures that minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior. 

Qualifications

• One to two years of increasingly responsible food and beverage experience in hotel environment required. Prior supervisory experience desired. 
• Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction. 
• Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met. 
• Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction. 
• Completes required training as scheduled. 
• Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency. 
• Requires ability to learn and use POS computer systems used at the hotel.
• Strong attention to detail and the ability to handle multiple tasks. 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. 
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the public. Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual Spanish a plus.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
• Must be at least 21 years of age to serve alcoholic beverages. Must complete TIPS® (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Must maintain a clean appearance and professional demeanor.