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.
• 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.
• 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)

Last updated : 2024-05-21