A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Job Description Understanding the food and drink menus in and out; be an expert on ingredients, preparations, dietary restrictions & know how to convey these details thoroughly to guests. Maintain high standards of personal appearance and grooming. Be a brand ambassador for our
Restaurant:
its people, its values, its ingredients and its success. Be comfortable dealing with guests concerns; be able to anticipate guest needs and take immediate corrective action to appease guests. Working as a team - if one team members fails, we all do. Teamwork makes the dream work. Facilitate daily meetings to discuss SALT scores, business needs/requests, general housekeeping items, tastings; actively listen and engage associates to fully understand the needs of the business and guest during each shift on each day. When on the floor; constantly use your "magic glasses" from a guest perspective to ensure everything is clean, organized and presentable to create a welcoming atmosphere. This includes proper table setup, tidy server stations, full salt and pepper shakers, clean and polished glasses, appropriate lighting level, appropriate music volume, etc. Would you want to sit at a dirty table with unpolished glassware? Think like a guest. Work with the Executive Chef and culinary teams to anticipate guest needs. Work with the Director of Food and Beverage to ensure all tools and resources are available for all guests and associates at all times. Place orders in conjunction with the Director of Food and Beverage for all China, glass, silver, and operating supplies. Hold associates accountable for all operating procedures and standards. Run end of shift reports, fill out daily log reports, and communicate all guest comments and concerns with leadership team. Solicit private dining room and private event business. Prospect, give site tours, and handle all planning and execution of private events.
Requirements:
Availability:
The Food and Beverage Manager will need to be able to work a flexible schedule based on the needs of the business. This includes weekdays, evenings, weekends, and holidays. The ability to walk, stand, work, bend, stoop, extend, and smile for prolonged periods of time. The ability to lift, push, or pull weights up to 50 pounds. Communication skills are utilized significant amount of time when interacting with others demonstrated ability to interact with guests, team members, management, and third parties that reflects highly on the hotel, the brand and the Company. Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results and giving and receiving instructions. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving reasoning, motivating, organizational and training abilities are used often. Alcohol Awareness Certification and Food Handling Service Permit or valid certification handler card as required by local or state government agency. Embassy Suites Nashville Airport is proud to be an Equal Employment Opportunity and Affirmative Action employer. We do not discriminate based upon race, religion, color, national origin, sex (including pregnancy, childbirth, reproductive health decisions, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, genetic information, political views or activity, or other applicable legally protected characteristics.
