Description

Physical Requirements:

1. Crouching (bend at knees) into refrigeration units and dry storage area.
2. Stooping (bend at waist) over grills, fryers, cold stations, and while plating food.
3. Twisting/Turning (knees, waist, neck) while cooking and plating.
4. Climbing step latter while cleaning or retrieving items from higher shelves.
5. Be able to work in a hot environment reaching 100 degrees Fahrenheit.
6. Reaching (overhead/extension) Reaching to higher shelves to remove or place items.
7. Handling of knives, tools, raw meats, poultry, and fish.
8. Pushing/Pulling of speed racks and carts up to 300 pounds.
9. Lifting/Carrying items up to 50 pounds.
10. Tasting food for quality and freshness.

Working Environment:

• Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.

• Exposure to food items and beverages.

Responsible to oversee operations to include but not limited to the following:

As Food and Beverages Manager, you are to inspire and to mentor the managers and employees from the food and beverage division areas. This includes coaching and counseling on all food and beverage areas such as staffing-resources-operational needs and coverage to achieve the hotel standards and hotel expectations.

The success of the food and beverage division depends on the harmony and relationship that each department head keeps with his employees and managers and your leadership skills to motivate them toward your department goals.

As manager, you should comply with all hotel policies and ensure that all your employees follow and keep the discipline and hotel standards.

• Meet health department standards in serving food for the Continental Breakfast, Room Service, Mini-bar, Pool Service and Liquor Purchase.
• Staffing, Schedule F&B Operation associates.
• Supervise opening and closing duties for servers.

• Supervise daily cleaning schedule for all equipment in the restaurant.
• Update menu items as needed based on sales with chef.
• Ensure Midnight Shift reservation system is checked daily and set-up restaurant for evening operation.
• Maintain restaurant conditions in exceptional presentation. Create work order and follow-up completion.
• Monthly meetings and minutes emailed to Executive Chef
• Consistent presence in outlets to include table visits.
• Develop Midnight Shift staff to achieve confidence taking food orders.
• Maintain menu displays up to hotel standard. Clean, updated and according with meals periods.
• Daily pre-shift meeting with employees.

Qualifications