Position Purpose:

Serve as the direct lead for the kitchen related functions, including overseeing service levels, purchasing, and quality.

ESSENTIAL FUNCTIONS:

· Help setup and manage product pricing in the system.

· Inventory control and reporting.

· End of month inventory reporting

· Create weekly product orders.

· Help source, interview, and select new employees.

· Launch all Hilton Brand required special beverages when required.

· Schedule bar staff for covering the weekly bar schedule and for private events.

· Help conduct required training for new staff members.

· Maintain Cimarron operating standards and procedures.

· Help work shifts needed to meet the demands of business at the bar and cover shifts in situations where staff has called off.

· Spend busy nights entertaining guests and ensuring they are having a great experience with us.

· Spearheads communication with staff on menus, execution, and standards.

· Assists in performing interviews for cooks and servers.

· Training as required by team.

· Covers shifts as required by call offs with F&B Manager.

· All other duties as assigned by management.

COMPETENCY:

To perform the job successfully, an individual should demonstrate the following competencies:

· Problem Solving - Identifies and resolves problems in a timely manner.

· Customer Service - Responds promptly to customer needs; responds to requests for service and assistance.

· Team Work - Contributes to building a positive team spirit by following company procedures.

· Diversity - Shows respect and sensitivity for cultural differences; promotes a harassment-free environment.

· Organizational Support - Follows policies and procedures including but not limited to, dress code policies.

· Adaptability - Able to deal with frequent change, delays, or unexpected events.

· Attendance/Punctuality - Is consistently at work and on time.

· Dependability - Follows instructions, responds to management direction; completes tasks on time or notifies appropriate person with an alternate plan.

· Initiative - Asks for and offers help when needed.

· Planning/Organizing – Prioritizes and plan and schedule per management expectations. Uses time efficiently.

· Professionalism - Treats others with respect and consideration regardless of their status or position.

· Quality - Demonstrates accuracy and thoroughness; applies feedback to improve performance; monitors own work to ensure quality.

· Quantity - Meets productivity standards; completes work in timely manner.

· Safety and Security - Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly.

Job Type: Full-time

Pay: $14.00 - $15.00 per hour

Benefits:

• Employee discount
• Health insurance

Restaurant type:

• Bar

Shift:

• Night shift

Weekly day range:

• Monday to Friday
• Rotating weekends

Experience:

• Bartending: 1 year (Required)

Work Location: In person