Serves as a liaison between Servers and other staff members Trains and develops staff in accordance with Hospitality First Service programĪssist with the evaluation of the a la Carte Service staffĮnsures that all a la Carte Service staff are well-groomed and in proper uniform (including name tags) Responsible for overall guest/member satisfactionĮnsure all employees are conducting themselves in a professional manner Hires, supervises, schedules and develops bartender, beverage cart driver, host/hostess, snack bar attendant and other employees in the F&B service personnel departmentĬonduct training and refresher classes for all F&B service personnel in the correct procedures Inspects and assists with banquet/event set-up and breakdown of tables, decorations, equipment, serving areas, and related activities in an accurate and timely mannerĮnsure satisfaction by communicating with the members and /or client throughout the event regarding any changes, substitutions or special requests assisting banquet staff throughout the event as needed (refilling drinks, delivering food, bussing tables, etc.) and following up with host at the conclusion of event Promote the identity of the restaurant by building relations and a sense of personalized service towards guestsĮnsure that all safety rules, emergency procedures and fire prevention regulations are enforced by employeesĪssist in the preparation of the department Sales and Marketing plansĮnsure the correct scheduling of employees to maintain standard of serviceģ+ years in a related restaurant setting with emphasis in operations, management or office administrationĬomputer proficiency (MS Word, MS Excel, MS PowerPoint & Outlook)Įxcellent communications skills both written and verbalĭaily management of F&B Service PersonnelĪssist Sales Director with banquet and event execution Liaise with Purchasing to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control Liaise with Kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation requiredĮnsure that all management staff are aware of their responsibilities and dutiesĮnsure guest needs and guest expectations are met by providing an efficient and professional service Must have current TIPS certification or be able to obtain one within 30 days of hire. Must be able to stand, walk and move quickly around the dining area for up to 8 hours. requiredĪbility to read, write and speak English. preferredģ-5 years management experience in food and beverage operations. requiredĮxperience with InfoGenesis POS. Strong computer skills word, point of sale, Excel. Meets with Meeting Planners and Sales/Event Managers as needed to coordinate special menu planning and themed events Maintains excellent communication between different departments in the resort as well as within Cucina Ultimately responsible for the dining room and bar's appearance, consistency of set up, food and beverage service and quality of the experienceĬoordinates daily pre-shift huddles to educate the staff on resort information and conduct daily training standardsĮnsures that all employees are in proper uniform and execute their job according to the Vail/RockResorts brand performance standardsĬreates, and adheres to, departmental budget, payroll forecasting and capital improvement budgets Oversees all aspects of Lodge at Vail food service including Cucina, room service, apres ski and pool bar service in seasonĮnsures that the guest experience is pleasant in regard to atmosphere, service and quality of food and beverage products by adhering to the Rock Resort brand/ performance standardsĭelegates authority appropriately to Assistant Managers, Supervisors and staff members and follows up on all duties and issues to ensure timely completion
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