The primary responsibilities are to supervise and train outlet, banquets, lounges,
in-room dining associates, maintain inventory, handle scheduling and payroll.
Must have excellent communication, organizational and guest relations’ skills.
Previous food and beverage supervisory experience preferred.
Must be available to work a flexible schedule and be knowledgeable of Food and Beverage computer programs.
Long hours, many spent standing, sometimes required. Medium work, exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
At least 2 years of progressive experience in a hotel or a related field required.
Previous restaurant service experience required.
High School diploma preferred.
Previous supervisory responsibility preferred.
Long hours sometimes required.
Thorough knowledge of outlet procedures and serving standards.
Bartending skills helpful.
DUTIES & FUNCTIONS:
Hold pre-function meetings, and check staffing and menus prior to events.
Make sure all required equipment is available for events.
Give job tasks to servers and assign stations.
Responsible for the requisition and return of liquor, wine, beer, etc.
Communicate with kitchen.
Supervise service of station or room.
Check on ongoing functions throughout assigned shift.
Assist servers throughout function. Supervise clean-up.
Check servers out when event is completed.
Prepare Supervisor’s reports.
Interviewing, training and scheduling.
Catering menu knowledge. (Items and prices)
Basic computer knowledge. (Microsoft Word, PowerPoint, Excel)
Knowledge of all hotel policies. 100% commitment to the department and hotel.
Give roll call to staff.
Maintain cleanliness of outlet areas.
Other duties as required.