Summary of Responsibilities:
Reporting to the Assistant Director of F&B, responsibilities and essential job functions include, but are not limited to, the following:
- Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
- Demonstrate thorough knowledge of Food and Beverage products and menus, daily features, specials and services provided by the department and the hotel
- Demonstrate menu knowledge by recommending food and beverage selections and pairings to guests
- Lead and coach café team to ensure exceptional guest service and employee satisfaction results
- Managing all aspects colleague performance ensuring individual and team accountability for timekeeping, appearance and service standards
- Assist in the management of daily venue operations to ensure guest dining experience exceeds expectations (including responding to enquires in a timely manner, appropriately implementing guest feedback etc)
- Consistently conduct daily and monthly team briefings and communication meetings
- Ensure that all work areas and stations are kept clean and tidy at all times
- Follow cash handling procedures according to standard operating procedures at all times
- Assist with completing weekly payroll, scheduling and related duties
- Provide operational support and coverage as required, including espresso bar, food prep area, cold bar, customer service area and food service
- Requisition, receive and assist with inventory of supplies and submit maintenance requests as required
- Effectively operate all outlet equipment and protect all hotel assets
- Follow all health and safety regulations and maintain a safe work environment
- Actively participate in all department meetings, training sessions and Hotel committees as required
- Develop and maintain close working relationships with all supporting departments
- Follow and ensure compliance with all corporate and hotel policies and procedures
- Perform any other duties, tasks, and assignments within your department as required.
Qualifications:
- A Hospitality degree or 2 years Food & Beverage experience in an upscale high volume establishment is required
- Similar experience in a luxury hotel environment is strongly preferred
- At least 1 year previous supervisory experience is required
- Must be fluent in English and be well groomed with a professional appearance
- Must possess excellent interpersonal, communication and presentation skills
- Must possess strong organizational skills and work well under pressure
- Proven track record of reliability, good timekeeping skills, integrity and honesty are required
- Knowledge of Micros POS System is required; knowledge of MSWord and Excel is a distinct advantage
- The ability to work split shifts, evenings, weekends and public holidays is required
Physical Aspects of Position (include but are not limited to):
- Sitting: 0-1 Hr/Day; Walking: 6-8 Hr/Day; Standing: 6-8 Hr/Day
- Bending/Reaching: 4-6 Hr/Day; Pushing/Pulling: 4-6 Hr/Day
- Physical effort: Does not lift weights over 50lbs; Visual Effort: Medium
- Environmental Stress: Busy Atmosphere