Duties & ResponsibilitiesBasic 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 side work duties and ensures that all side work 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 neededWork MOD shiftsEssential 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.Other Requirements:* NoneTraining Needs:T.I.P.S. certificationTraining 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 DirectorRestaurant Manager (larger outlet)
