Ability to work under pressure and on a rotating roster
1 year experience working in a food and beverage operations in a supervisory level
Main Purpose of the Job
Responsible for the efficient running of the food and beverage areas to obtain customer satisfaction while meeting the departmental budget.
Ensure efficient, friendly and professional food and beverage service is provided to all guests.
Provide for guests and patrons an experience and environment they feel meets their expectations.
Familiarise yourself with VIP and regular guests to ensure their requests and needs are met.
Set up systems to protect and maintain control of restaurant service equipment, correctly recording breakages and carry our regular stock takes.
Set up and maintain a weekly cleaning schedule for the restaurant to achieve the highest possible hygiene and cleaning standards.
Ensure all mis-en-place is completed prior to guests arriving.
Ensure staff is competent in dining menu and wine list knowledge and can maximise sales to guests.
Ensure guest billing is completed accurately following hotel procedure and that correct charges are posted.
Establish on-going On Job Training within the department to meet brand and service standards. Use department procedure manuals as a base for all service procedures and training.
Induct new staff into the team, department and hotel in the first week of their employment using the orientation checklist.
Openly communicate with staff ensuring regular briefings occur with all relevant information passed onto staff.
Delegate duties so all aspects of the shift are covered, ensure concise handover to the next shift.
Manage staff within guidelines outlined in the Accor Employee handbook and Hotel fact-sheet.
Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
Ensure employees attend training programmes and meetings to constantly improve skills and knowledge.