Basic Function: Ensures guest satisfaction through the efficient operation of the restaurant/café. Trains, supervises, and motivates staff while promoting quality of service and a sense of teamwork.

Essential Duties:

• Supervises all front house restaurant staff; responsible for hiring, training, and administering annual performance reviews.

• Coordinates scheduling of staff using forecast from Front Desk and prior history.

• Prepares and conducts Pre-Meal discussion of policy for each shift.

• Sets standards for sidework duties and ensures that all sidework is completed prior to the end of the server’s shift.

• Reports unsatisfactory food or beverage(s) output to Executive Chef and/or F&B Director.

• Makes positive suggestions to management concerning improvements in restaurant operations/area.

• Supervises cashier close-out for shift ensuring proper reconciliation of revenues.

• Assists in overall menu and labor cost control and in the achievement of forecasted budgets.

• Enforces all standards of sanitation and cleanliness in Dining area. Maintains uniform and hygiene standards of staff.

• Prepares monthly Menu Abstract for home office by checking and compiling daily POS System runs of food items purchased.

• Continually walks the floor soliciting guest comments.

Other Duties:

• Assists staff in greeting guests, busing, and set-up during peak hours.

• Oversees room service operation and may assist in scheduling, reviews, etc.

• Performs other duties as assigned by management.

• Oversee Banquet Department as needed

• Work MOD shifts

Essential Requirements:

• Minimum 1-3 years restaurant experience as Server, Busperson, Cashier, Host/Hostess, Maitre D, etc.

• Good understanding of the operations of all hotel Food and Beverage services.

• One to two years previous supervisory experience.

• Excellent interpersonal and communication skills both written and verbal.

• Must be able to work long hours (50 -60 hours per week) and manage several simultaneous activities. Subject to exposure to wet floors, temperature extremes and excessive noise.

• Requires bending, climbing, reaching, standing, walking, sitting, typing, grasping, repetitive motions. May be required to lift objects of up to 40 pounds on occasion.

• Must possess a strong sense of cost control procedures and techniques.

• Maintains personal cleanliness and appears well-groomed at all times.

Training Needs:

• T.I.P.S. certification

• Training in hotel central computer network.

• In-depth training of hotel’s Food and Beverage department.

• Training in providing quality guest service.

• Must complete all brand required training in the prescribed time frame.

Career Opportunities:

• Assistant Food and Beverage Director

• Restaurant Manager (larger outlet)