ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the General Manager.
Guest Services: 60%
- Interacts with guests to obtain feedback on product quality and service levels
- Responds to and handles guest problems and complaints
- Observes service behaviors of employees and provides feedback to individuals and managers
- Assist with service during heavy mealtimes
- Assist with the catering
Managerial Tasks: 20%
- Provides direction for all day-to-day operations
- Assist with recruitment, hiring, and training of all F&B staff
- Impose disciplinary action when necessary
- Conducts annual performance reviews for all F&B hourly staff
Administrative Tasks: 20%
- Keep a clean work area according to health and kitchen standards
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Ensures property policies are administered fairly and consistently
- Manage inventory of all front of the house kitchen items, BDT, and Banquets
- Assist with the creation and implementation of new menu items
- Maintain a low labor cost
- Assist with scheduling, BDT, and Banquet employees based on occupancy, events, and employee status
- Attend all BEO, F&B, Culinary, and staff meetings
Ensures compliance with tip distribution, safe service of alcohol, food handling, and sanitation standards
QUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required.
To perform this job successfully, an individual must be able to perform the requirements listed below are representative of the knowledge,
- High School Diploma or Equivalent
- Ability to read and write in English
- Ability to read and comprehend instructions, short correspondence, and memos
- Ability to write correspondence
- Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees
- May be required to compute basic arithmetic
- Availability on weekends and holidays
- Must be able to pass a background check
DESIRED QUALIFICATIONS: Associate's degree in hospitality or related field with two years of experience in a Food & Beverage and catering role.
PHYSICAL DEMANDS: While performing the duties of this job, the person must be able to occasionally move about inside the kitchen and dining areas.
WORK SCHEDULE: Work a full-time varied schedule including days, nights, weekdays, and weekends as assigned by the department supervisor.