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Areas of responsibility include Restaurants/Bars and Room Service. Supervises daily restaurant operations, assists with menu planning, maintains sanitation standards, and supports servers and hosts during peak periods. Strives to improve guest and employee satisfaction while maximizing financial performance. Responsible for training, compliance with policies and legal regulations, and service excellence.
Job Responsibility:
Supervises daily restaurant operations and assists with menu planning
maintains sanitation standards
assists servers and hosts on the floor during peak meal periods
determines training needed to accomplish goals
supervises and manages employees
ensures compliance with all food & beverage policies, standards and procedures
handles guest problems and complaints
monitors alcohol beverage service in compliance with local laws
identifies the developmental needs of others and coaches or mentors them
provides guidance and direction to subordinates
oversees the financial aspects of the department including purchasing and payment of invoices
Requirements:
High school diploma or GED
4 years experience in the food and beverage, culinary, or related professional area
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the food and beverage, culinary, or related professional area
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