Hotel restaurant management experience preferred. Four year college degree preferred.Īt least five years experience in related field preferred. High School graduate or equivalent required. WSET Certified Level 2 or CMS Certified Sommelier Advanced Other responsibilities to ensure ease of operations.Offer and inspire exemplary guest service.Schedule and appoint tasks and responsibilities to staff as directed by the GM and AGM.Work under the direction of the General Manager and Assistant General Manger to manage daily operations of upscale dining restaurant.Interpersonal skills to provide overall guest.Ability to access and accurately input information using a moderately complex computer.Ability to work under pressure and deal with stressful situations during busy.Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve.Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest.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. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
Perform other duties and responsibilities as assigned or.
Flamingo grill boca resort menu software#
In addition to performance of the essential functions, this position may 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 supervisor based upon the particular requirements of the company. Interacts positively with customers.ĥ% Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations responsible for ensuring cleanliness and proper sanitation of all work and service areas.ĥ% Participates in the development, implementation and marketing of new and creative menus to attract a pre-determined customer market promotes the cross-selling of other hotel outlets and the company. Provides guidance for improvement and implements necessary adjustments for consistency.Ģ0% Regularly reviews and evaluates the degree of customer satisfaction of the restaurant recommends and implements new or operational policies and procedures when necessary to keep up with demand and market changes investigates and resolves service complaints. Inputs and retrieves data and changes computer procedures and programs the system accordingly.Ģ0% Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure beverage service standards are met. Develops and implements cost saving and profit enhancement measures.ġ5% Utilizes computers to accurately charge customers, create forecast and revenue reports and draft correspondence.
Evaluates cost effectiveness of all aspects of operation. Ensures par stock levels are maintained by calculating inventory, ordering, retrieving and stocking product]. Manages, directs and organizes beverage operations to maintain high standards of quality, service and marketing to maximize profits through outstanding customer service.ģ5% Maximizes restaurant profitability implements effective controls of beverage, and labor costs and monitors the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses.
0 kommentar(er)
