What are the responsibilities and job description for the F&B Training Coordinator position at Barona Resort & Casino?
OBJECTIVE:
Develops the skills of new and existing department staff members and managers by working with each individual outlet management team to continually evaluate the level of service being provided and implement training and reinforcement training to maintain high levels of service and consistency.
TYPICAL WORKING CONDITIONS:
Works in varied conditions such as a smoke filled environment, casino floor, kitchens, dining rooms, bussing stations, in-door function space, and out-door function space.
ESSENTIAL FUNCTIONS:
1. Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.
2. Develop staff skills to provide service to all players in an efficient, courteous, and professional manner displaying a high standard of VIP service. Using names and building relationships with our players.
3. Oversees the development and execution of department-wide training programs, tracks performance, and evaluates the effectiveness of training initiatives.
4. Develop and maintain Job Tasks for all Food & Beverage outlets.
5. Develop and maintain training manuals for all Food and Beverage positions.
6. Develop and maintain menu specifications for all outlets.
7. Directs team training for staff members on all department policies and procedures.
8. Develop and maintain Job Training leaders.
9. Develop and administer testing to ensure acceptable skill level of new hires.
10. Conduct on the job training/mock service training.
11. Assists Executive Chef in conducting Food Handlers training and testing.
12. Develop and maintain service specific training awareness for management team to include workshops on a quarterly basis.
13. Define short-term and long-term service enhancement projects for all outlets.
14. Assist leadership and Human Resources team in the interviewing, hiring and disciplining of staff.
15. Assist on the floor during high volume promotions and holidays/weekends. Cover for management team when necessary.
NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.
MINIMUM QUALIFICATIONS:
Excellent verbal communication skills
Excellent Organizational skills
Ability to interact with guest and staff professionally
Ability to effectively present information and respond to questions from groups of managers and users
Ability to write reports, business correspondence and procedure manuals
Proficient computer skills; Word, Spreadsheet, POS and sales & catering software
Bilingual in English and Spanish preferred
Ability to work well in stressful situations
REQUIRED EDUCATION:
High school diploma
Secondary education or Food service school degree (Associates or higher)
REQUIRED EXPERIENCE:
Minimum 5 years of progressive experience in 4-5 star rated properties.
ALTERNATIVE TO MINIMUM QUALIFICATIONS:
5 years as a qualified training coordinator
Knowledge of Food Handling procedures, drink recipes, and menu construction
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Please refer to Support Data Sheet for position.
OBJECTIVE:
Develops the skills of new and existing department staff members and managers by working with each individual outlet management team to continually evaluate the level of service being provided and implement training and reinforcement training to maintain high levels of service and consistency.
TYPICAL WORKING CONDITIONS:
Works in varied conditions such as a smoke filled environment, casino floor, kitchens, dining rooms, bussing stations, in-door function space, and out-door function space.
ESSENTIAL FUNCTIONS:
1. Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.
2. Develop staff skills to provide service to all players in an efficient, courteous, and professional manner displaying a high standard of VIP service. Using names and building relationships with our players.
3. Oversees the development and execution of department-wide training programs, tracks performance, and evaluates the effectiveness of training initiatives.
4. Develop and maintain Job Tasks for all Food & Beverage outlets.
5. Develop and maintain training manuals for all Food and Beverage positions.
6. Develop and maintain menu specifications for all outlets.
7. Directs team training for staff members on all department policies and procedures.
8. Develop and maintain Job Training leaders.
9. Develop and administer testing to ensure acceptable skill level of new hires.
10. Conduct on the job training/mock service training.
11. Assists Executive Chef in conducting Food Handlers training and testing.
12. Develop and maintain service specific training awareness for management team to include workshops on a quarterly basis.
13. Define short-term and long-term service enhancement projects for all outlets.
14. Assist leadership and Human Resources team in the interviewing, hiring and disciplining of staff.
15. Assist on the floor during high volume promotions and holidays/weekends. Cover for management team when necessary.
NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.
MINIMUM QUALIFICATIONS:
Excellent verbal communication skills
Excellent Organizational skills
Ability to interact with guest and staff professionally
Ability to effectively present information and respond to questions from groups of managers and users
Ability to write reports, business correspondence and procedure manuals
Proficient computer skills; Word, Spreadsheet, POS and sales & catering software
Bilingual in English and Spanish preferred
Ability to work well in stressful situations
REQUIRED EDUCATION:
High school diploma
Secondary education or Food service school degree (Associates or higher)
REQUIRED EXPERIENCE:
Minimum 5 years of progressive experience in 4-5 star rated properties.
ALTERNATIVE TO MINIMUM QUALIFICATIONS:
5 years as a qualified training coordinator
Knowledge of Food Handling procedures, drink recipes, and menu construction
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Please refer to Support Data Sheet for position.
OBJECTIVE:
Develops the skills of new and existing department staff members and managers by working with each individual outlet management team to continually evaluate the level of service being provided and implement training and reinforcement training to maintain high levels of service and consistency.
TYPICAL WORKING CONDITIONS:
Works in varied conditions such as a smoke filled environment, casino floor, kitchens, dining rooms, bussing stations, in-door function space, and out-door function space.
ESSENTIAL FUNCTIONS:
1. Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.
2. Develop staff skills to provide service to all players in an efficient, courteous, and professional manner displaying a high standard of VIP service. Using names and building relationships with our players.
3. Oversees the development and execution of department-wide training programs, tracks performance, and evaluates the effectiveness of training initiatives.
4. Develop and maintain Job Tasks for all Food & Beverage outlets.
5. Develop and maintain training manuals for all Food and Beverage positions.
6. Develop and maintain menu specifications for all outlets.
7. Directs team training for staff members on all department policies and procedures.
8. Develop and maintain Job Training leaders.
9. Develop and administer testing to ensure acceptable skill level of new hires.
10. Conduct on the job training/mock service training.
11. Assists Executive Chef in conducting Food Handlers training and testing.
12. Develop and maintain service specific training awareness for management team to include workshops on a quarterly basis.
13. Define short-term and long-term service enhancement projects for all outlets.
14. Assist leadership and Human Resources team in the interviewing, hiring and disciplining of staff.
15. Assist on the floor during high volume promotions and holidays/weekends. Cover for management team when necessary.
NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.
MINIMUM QUALIFICATIONS:
Excellent verbal communication skills
Excellent Organizational skills
Ability to interact with guest and staff professionally
Ability to effectively present information and respond to questions from groups of managers and users
Ability to write reports, business correspondence and procedure manuals
Proficient computer skills; Word, Spreadsheet, POS and sales & catering software
Bilingual in English and Spanish preferred
Ability to work well in stressful situations
REQUIRED EDUCATION:
High school diploma
Secondary education or Food service school degree (Associates or higher)
REQUIRED EXPERIENCE:
Minimum 5 years of progressive experience in 4-5 star rated properties.
ALTERNATIVE TO MINIMUM QUALIFICATIONS:
5 years as a qualified training coordinator
Knowledge of Food Handling procedures, drink recipes, and menu construction
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Please refer to Support Data Sheet for position.
OBJECTIVE:
Develops the skills of new and existing department staff members and managers by working with each individual outlet management team to continually evaluate the level of service being provided and implement training and reinforcement training to maintain high levels of service and consistency.
TYPICAL WORKING CONDITIONS:
Works in varied conditions such as a smoke filled environment, casino floor, kitchens, dining rooms, bussing stations, in-door function space, and out-door function space.
ESSENTIAL FUNCTIONS:
1. Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.
2. Develop staff skills to provide service to all players in an efficient, courteous, and professional manner displaying a high standard of VIP service. Using names and building relationships with our players.
3. Oversees the development and execution of department-wide training programs, tracks performance, and evaluates the effectiveness of training initiatives.
4. Develop and maintain Job Tasks for all Food & Beverage outlets.
5. Develop and maintain training manuals for all Food and Beverage positions.
6. Develop and maintain menu specifications for all outlets.
7. Directs team training for staff members on all department policies and procedures.
8. Develop and maintain Job Training leaders.
9. Develop and administer testing to ensure acceptable skill level of new hires.
10. Conduct on the job training/mock service training.
11. Assists Executive Chef in conducting Food Handlers training and testing.
12. Develop and maintain service specific training awareness for management team to include workshops on a quarterly basis.
13. Define short-term and long-term service enhancement projects for all outlets.
14. Assist leadership and Human Resources team in the interviewing, hiring and disciplining of staff.
15. Assist on the floor during high volume promotions and holidays/weekends. Cover for management team when necessary.
NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.
MINIMUM QUALIFICATIONS:
Excellent verbal communication skills
Excellent Organizational skills
Ability to interact with guest and staff professionally
Ability to effectively present information and respond to questions from groups of managers and users
Ability to write reports, business correspondence and procedure manuals
Proficient computer skills; Word, Spreadsheet, POS and sales & catering software
Bilingual in English and Spanish preferred
Ability to work well in stressful situations
REQUIRED EDUCATION:
High school diploma
Secondary education or Food service school degree (Associates or higher)
REQUIRED EXPERIENCE:
Minimum 5 years of progressive experience in 4-5 star rated properties.
ALTERNATIVE TO MINIMUM QUALIFICATIONS:
5 years as a qualified training coordinator
Knowledge of Food Handling procedures, drink recipes, and menu construction
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Please refer to Support Data Sheet for position.
OBJECTIVE:
Develops the skills of new and existing department staff members and managers by working with each individual outlet management team to continually evaluate the level of service being provided and implement training and reinforcement training to maintain high levels of service and consistency.
TYPICAL WORKING CONDITIONS:
Works in varied conditions such as a smoke filled environment, casino floor, kitchens, dining rooms, bussing stations, in-door function space, and out-door function space.
ESSENTIAL FUNCTIONS:
1. Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.
2. Develop staff skills to provide service to all players in an efficient, courteous, and professional manner displaying a high standard of VIP service. Using names and building relationships with our players.
3. Oversees the development and execution of department-wide training programs, tracks performance, and evaluates the effectiveness of training initiatives.
4. Develop and maintain Job Tasks for all Food & Beverage outlets.
5. Develop and maintain training manuals for all Food and Beverage positions.
6. Develop and maintain menu specifications for all outlets.
7. Directs team training for staff members on all department policies and procedures.
8. Develop and maintain Job Training leaders.
9. Develop and administer testing to ensure acceptable skill level of new hires.
10. Conduct on the job training/mock service training.
11. Assists Executive Chef in conducting Food Handlers training and testing.
12. Develop and maintain service specific training awareness for management team to include workshops on a quarterly basis.
13. Define short-term and long-term service enhancement projects for all outlets.
14. Assist leadership and Human Resources team in the interviewing, hiring and disciplining of staff.
15. Assist on the floor during high volume promotions and holidays/weekends. Cover for management team when necessary.
NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.
MINIMUM QUALIFICATIONS:
Excellent verbal communication skills
Excellent Organizational skills
Ability to interact with guest and staff professionally
Ability to effectively present information and respond to questions from groups of managers and users
Ability to write reports, business correspondence and procedure manuals
Proficient computer skills; Word, Spreadsheet, POS and sales & catering software
Bilingual in English and Spanish preferred
Ability to work well in stressful situations
REQUIRED EDUCATION:
High school diploma
Secondary education or Food service school degree (Associates or higher)
REQUIRED EXPERIENCE:
Minimum 5 years of progressive experience in 4-5 star rated properties.
ALTERNATIVE TO MINIMUM QUALIFICATIONS:
5 years as a qualified training coordinator
Knowledge of Food Handling procedures, drink recipes, and menu construction
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Please refer to Support Data Sheet for position.
OBJECTIVE:
Develops the skills of new and existing department staff members and managers by working with each individual outlet management team to continually evaluate the level of service being provided and implement training and reinforcement training to maintain high levels of service and consistency.
TYPICAL WORKING CONDITIONS:
Works in varied conditions such as a smoke filled environment, casino floor, kitchens, dining rooms, bussing stations, in-door function space, and out-door function space.
ESSENTIAL FUNCTIONS:
1. Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.
2. Develop staff skills to provide service to all players in an efficient, courteous, and professional manner displaying a high standard of VIP service. Using names and building relationships with our players.
3. Oversees the development and execution of department-wide training programs, tracks performance, and evaluates the effectiveness of training initiatives.
4. Develop and maintain Job Tasks for all Food & Beverage outlets.
5. Develop and maintain training manuals for all Food and Beverage positions.
6. Develop and maintain menu specifications for all outlets.
7. Directs team training for staff members on all department policies and procedures.
8. Develop and maintain Job Training leaders.
9. Develop and administer testing to ensure acceptable skill level of new hires.
10. Conduct on the job training/mock service training.
11. Assists Executive Chef in conducting Food Handlers training and testing.
12. Develop and maintain service specific training awareness for management team to include workshops on a quarterly basis.
13. Define short-term and long-term service enhancement projects for all outlets.
14. Assist leadership and Human Resources team in the interviewing, hiring and disciplining of staff.
15. Assist on the floor during high volume promotions and holidays/weekends. Cover for management team when necessary.
NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.
MINIMUM QUALIFICATIONS:
Excellent verbal communication skills
Excellent Organizational skills
Ability to interact with guest and staff professionally
Ability to effectively present information and respond to questions from groups of managers and users
Ability to write reports, business correspondence and procedure manuals
Proficient computer skills; Word, Spreadsheet, POS and sales & catering software
Bilingual in English and Spanish preferred
Ability to work well in stressful situations
REQUIRED EDUCATION:
High school diploma
Secondary education or Food service school degree (Associates or higher)
REQUIRED EXPERIENCE:
Minimum 5 years of progressive experience in 4-5 star rated properties.
ALTERNATIVE TO MINIMUM QUALIFICATIONS:
5 years as a qualified training coordinator
Knowledge of Food Handling procedures, drink recipes, and menu construction
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Please refer to Support Data Sheet for position.
OBJECTIVE:
Develops the skills of new and existing department staff members and managers by working with each individual outlet management team to continually evaluate the level of service being provided and implement training and reinforcement training to maintain high levels of service and consistency.
TYPICAL WORKING CONDITIONS:
Works in varied conditions such as a smoke filled environment, casino floor, kitchens, dining rooms, bussing stations, in-door function space, and out-door function space.
ESSENTIAL FUNCTIONS:
1. Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.
2. Develop staff skills to provide service to all players in an efficient, courteous, and professional manner displaying a high standard of VIP service. Using names and building relationships with our players.
3. Oversees the development and execution of department-wide training programs, tracks performance, and evaluates the effectiveness of training initiatives.
4. Develop and maintain Job Tasks for all Food & Beverage outlets.
5. Develop and maintain training manuals for all Food and Beverage positions.
6. Develop and maintain menu specifications for all outlets.
7. Directs team training for staff members on all department policies and procedures.
8. Develop and maintain Job Training leaders.
9. Develop and administer testing to ensure acceptable skill level of new hires.
10. Conduct on the job training/mock service training.
11. Assists Executive Chef in conducting Food Handlers training and testing.
12. Develop and maintain service specific training awareness for management team to include workshops on a quarterly basis.
13. Define short-term and long-term service enhancement projects for all outlets.
14. Assist leadership and Human Resources team in the interviewing, hiring and disciplining of staff.
15. Assist on the floor during high volume promotions and holidays/weekends. Cover for management team when necessary.
NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.
MINIMUM QUALIFICATIONS:
Excellent verbal communication skills
Excellent Organizational skills
Ability to interact with guest and staff professionally
Ability to effectively present information and respond to questions from groups of managers and users
Ability to write reports, business correspondence and procedure manuals
Proficient computer skills; Word, Spreadsheet, POS and sales & catering software
Bilingual in English and Spanish preferred
Ability to work well in stressful situations
REQUIRED EDUCATION:
High school diploma
Secondary education or Food service school degree (Associates or higher)
REQUIRED EXPERIENCE:
Minimum 5 years of progressive experience in 4-5 star rated properties.
ALTERNATIVE TO MINIMUM QUALIFICATIONS:
5 years as a qualified training coordinator
Knowledge of Food Handling procedures, drink recipes, and menu construction
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Please refer to Support Data Sheet for position.
OBJECTIVE:
Develops the skills of new and existing department staff members and managers by working with each individual outlet management team to continually evaluate the level of ser