About this role
- Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
This position will primarily be evening shifts.
- Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department.
- Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications.
- Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
- Responsible for responding and handling guest related issues pertaining to the department.
- Ensures communication with General Manager, all other Department Managers, Supervisors and Staff.
- Assists in managing all aspects of employee performance to ensure productivity and a quality work environment.
- Other duties as assigned.
Responsibilities
Responsible for the supervising of all aspects of the service bar outlet functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. This position will primarily focus on supervising our Perspective Rooftop Poor Bar.
Qualifications
- Minimum one year of experience in the Restaurant / Food and Beverage field.
- Previous supervisory / management experience a plus.
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
- High school graduate or equivalent, some college preferred.
- ServSafe and/or food safety training.
- Alcohol awareness training (such as TIPS).
- Familiarity with food and beverage cost controls.
- Ability to write routine reports and correspondence.
- Ability to accurately compute mathematical calculations and use required measurement tools.
- Ability to prepare budgets and ensure cost controls.
- Bilingual English/Spanish a plus.
- Knowledge of local activities and attractions appropriate for clientele.