Job Summary
Oversees all a la carte Food and Beverage operations, including restaurant, room service and lounge including greeting and escorting guests to tables, supervising all staff, and maintaining a courteous and efficient operation to deliver quality product and service to restaurant customers.
Essential Job Functions
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.
Manage the food and beverage service to consistently meet high standards as defined by the hotel and Hilton brand standards
Effectively control the flow of customers and the interaction between the front and back-of-house throughout service
Ensure Team Members maximize all sales opportunities
Ensure Team Members consistently maintain brand standards and high levels of customer service
Handle all customer inquiries in an appropriate and professional manner
Accurately manage all transactions during service
Manage Team Member schedules, stock, and wastage levels
Assist Restaurant Manager/F&B Director in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.
Maintain outlet scheduling and payroll.
Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes.
Meet and greet guests as they arrive, escort them to their table, and present menus.
Answer telephones in a clear voice, coordinate and document reservations.
Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends.
Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.
Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use.
Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations, and marketing.
Provide clean and safe environment by assigning and assisting with cleaning.
Adheres to all company policies and procedures.
Follows safety and security procedures and rules.
Knows department fire prevention and emergency procedures.
Utilizes protective equipment.
Reports unsafe conditions to manager.
Reports accidents, injuries, near-misses, property damage or loss to manager.
Provides for a safe work environment by following all safety and security procedures and rules.
All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook).
Perform any related duties as requested by manager.
Assists other Restaurant Personnel when need.
Knowledge, Skills & Abilities
Thorough knowledge of Food outlet operations including foods, supervisory aspects, service techniques, and guest interaction.
Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
Hold a current Food Handler Card
Ability to work under pressure and deal with stressful situations during busy periods.
Knowledge of the appropriate table settings and service ware.
Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
Ability to remember, recite and promote the variety of menu items.
Ability to operate beverage equipment, e.g., coffee maker.
Physical Demands
Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.
Lifting Thirty (30) pounds maximum.
Constant standing & walking required
Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.
Publicado 6 De Noviembre De 2024
