Pay Range:

USD $45,000.00 - USD $48,000.00 /Hr.

Position Purpose:

Supervise the service of food and/or beverage, which includes greeting of guests, order taking & delivery of food and/or beverage items, make changes to guest checks, and the collection of payment. To assist the Restaurant Manager in coordinating the activities of the outlets staff to deliver quality products and services to restaurant customers leading to increased revenue and profits for the department. Handle all guest related issues to ensure positive guest resolution.

Essential Functions:

Shift responsibilities to ensure proper set-up of dining room, bar & grill, room service, and concierge promoting proper standards and top quality customer satisfaction. Interact positively with customers/employees promoting hotel facilities and services. Answer telephones and take orders during shifts when no cashier is available. Take reservations and assist in all Holiday functions that take place in Restaurant. Take shifts as necessary to ensure proper staff levels are maintained. Work with staff to receive feedback and positive ideas for change or improvement. Motivate and educate the staff through pre-shift meetings, or one-on-one discussion or training. Move throughout facility and kitchen to visually monitor and take action to ensure food quality and service standards are met. Communicate pertinent information to the staff, such as house counts, or menu changes. Work with Chef on menu accuracy and guest issues. Control payroll and approve schedule and equipment costs. Ensure par stock levels are maintained. Order and retrieve necessary supplies. Attend pertinent departmental or hotel events, i.e. employee rallies, or annual gala; support and socialize with employees, and conduct oneself in a professional manner. Ensure uniform and cleanliness practices are followed. Assist in organizing department meetings. Communicate SALT scores to ensure high service levels are met. Discuss service standards and practices.

Supportive Functions:

In addition to performance of the essential functions, this position will be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. Supplement the bus help in clearing and resetting tables. Be able to work all positions in the department in case of call-offs or late arrivals. Main role will be Room Service order taking and cashier responsibilities. Perform any general or deep cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards. Perform other duties as requested, such as special guest requests, or any other request given by management. Be aware of upcoming events and changes. Communicate pertinent information to the staff, such as house count, or menu changes. Fill out maintenance/housekeeping requests for items broken, un-maintained, malfunctioning, soiled beyond daily cleaning or in need of special/deep cleaning.

Specific Job Knowledge, Skill and Ability:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Must have basic knowledge of food and beverage preparation, service standards, guest relations and etiquette. Knowledge of the appropriate table settings, service ware and menu items. Ability to read, write and speak the English language sufficient to understand menus, special promotions, record orders, and communicate with guests to explain/record orders. Must have the ability to carry trays weighing up to 30 pounds through a crowded room on a continuous basis. Must have the ability to effectively deal with and resolve conflict situations, such as inaccurate check totals, or orders. Knowledge of all menu items and accompaniments. The ability to remember, recite and promote the variety of menu items.

Qualification Standards:

Education:

High school diploma required.

Experience:

Position requires 2 years previous Food and Beverage supervisory experience.

Licenses or certificates:

Must have Hepatitis A shot. CPR certified preferred. TIPS training. TIPS training.

Grooming:

Always conduct oneself in a professional and reserved manner. Use judgment as to appropriate language, verbiage, and tone. Always maintain respect for management's authority. Support and enforce management's decision