Director of Restaurants

Description

GENERAL PURPOSE

To assist in managing and directing of all Food & Beverage operations as assigned to meet or exceed all departmental goals. Participate in quality assurance for department food, beverage, and service. Work to achieve departmental financial results and goals. Provide support to the Director of Food & Beverage in all areas of the operation.  Ensure standards are met in all areas by monitoring quality assurance, following up with a plan for improving results following up with a plan for improving results following up with a plan for improving resultsand consistently setting a good example. Assist in the development and support of all ambassadors of the Food & Beverage department to achieve personal and department standards and goals.

ESSENTIAL DUTIES/RESPONSIBILITIES

• Provides courteous, personalized, attentive, sincere, consistent guest service by responding promptly and efficiently to inquiries, request & complaints.

• Resolves difficult or unusual problems arising with guests, while maintaining good guest relationships, demonstrating outstanding hospitality through the corrective action taken.

• Maintain open and clear communication with all departments and guests to ensure consistent service; interact well with all other departments.

• Provide strategy to achieve and maintain high customer service ratings on social media platforms.

• Identify ways of improving the efficiency and effectiveness of our service to guests. Must have very good knowledge of good customer service skills

• Leadership capability to develop and support food and beverage management leadership; able to give and receive feedback and make necessary improvements.

• Assist in maintaining a highly motivated and trained staff that continually strives for excellence in guest service.

• Utilize labor management system to effectively schedule to business demands and for tracking ambassador time and attendance.

• Strategize promotional activations such as live entertainment, festival participation, on property seasonal and promotional activations and etc.

• Complete understanding of proper ordering, inventory, and security of all equipment and supplies.

• Ensure adequate levels of all supplies necessary to perform service to guests are maintained.

• Prompt reporting and follow up for all maintenance issues.

• Timely preparation and reporting of all reports needed for the department.

• Complete understanding of all Health Department guidelines and insures that all team members are compliant with Health Department Policy. Identifies all cleaning and sanitation defects and creates plan to resolve issues and address with the responsible associate.

• Responsible to insure a safe work place and work areas for all team members; compliance with all Department, Company, County, State, Federal and OSHA standards.

• Respect hotel property and work areas by keeping them clean, well maintained, stocked, and properly stored.  Work to minimize waste of supplies and damage to equipment, safeguard all company assets

• Assist in maintaining standards of cleanliness in all areas of responsibility.

• Assist as necessary with all VIP, Catering, and Special Events for the food and beverage department and hotel.

• Responsible for the efficient operation of the Food & Beverage Department at all times; review with Food and Beverage Management areas are properly forecasted and schedule staff and resources to meet business demand.

• Perform all other duties as assigned by management.

OTHER DUTIES/RESPONSIBILITIES

Conduct daily Food and Beverage Department operations in the absence of the Food and Beverage Director.

Ability to speak publicly or in groups at meetings and briefings

Be an example of all Departmental, and Company policies at all times.

Be the example of grooming policy; well-groomed and in uniform with name tag at all times.

Compliance with Departmental and Company conduct policy.

Attendance at all meetings, including weekly staff meeting. (on scheduled work days)

Apply and continually broaden knowledge of food & wine trends and overall guest service.

SUPERVISORY DUTIES

Provide leadership to the Food and Beverage department to ensure that all department, company, and hotel standards are being met.

Assist all team members in maintaining the highest possible guest service standards.

Give transparent, honest feedback as necessary to all team members; maintaining a positive demeanor at all times.

Qualifications

JOB QUALIFICATIONS

Knowledge

Positive attitude and willingness to be of service to guests and team members.

Must have good knowledge of general Health Department guidelines, and food safety and sanitation.

Skilled in analysis of performance and financial reports.

Management Competencies

Leadership

Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing the company in alignment with its values. Ability to maintain a positive attitude and professional demeanor even during stressful, high volume business periods.

Problem Solving and Decision Making - Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.

Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace. Experienced in leadership of teams to achieve departmental and company goals

Managing Execution

Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required

Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.

Building Relationships

Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships. 

Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent with company policy.

Fostering Inclusion - Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

Talent Management - Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Personal Expertise

Technical Acumen - Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges

• • Bar - Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; basic Mixology skills and knowledge; preparation and presentation of drinks; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
  • Food and Beverage Inventory - Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
  • Dining - Knowledge of procedures and techniques for seating guests; menu content and creation; MICROS system; taking dining and room service orders; doorknob menus; room service delivery, etiquette, safety, and security; amenity process and delivery; food and beverage service standards, service cart setup.

Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, point of sale equipment (Micros), etc.).

Mathematical Reasoning - The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.

Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

             Writing - Communicating effectively in writing as appropriate for the needs of the audience. Must be able to comprehend verbal/written instructions and communicate in English both verbally and in writing.

PHYSICAL REQUIREMENTS

Must have vision ability to see and visually observe operations and to read written instructions and computer print-outs.

Ability to work in areas of varying light levels; some areas may be dimly lit, dusty, or have smoke at times.

Must have upper body strength to lift up to 20lbs. during work shift.

Must have finger, hand and upper body dexterity to push, pull and move levers or buttons, equipment and furniture throughout an eight-hour shift.

Must be able to work with arms raised above head during work shift.

Must be able to maneuver carts, dollies, and rolling vehicles, through hallways and into/out of work areas during work day.

Must be able to work in areas of varying noise levels; may be unusually noisy or loud at times.

May be exposed to chemicals customarily used in the cleaning of food and beverage operations.

May be exposed to allergens customarily found in food such as tree nuts, shell fish and etc.

Experience

5 years Food and Beverage leadership experience.

Experienced in Health Department standards and food sanitation.

Experienced in Responsible Alcohol Service Management; TABC etc.

Experienced in standards of safe work environments and compliance with OSHA standards.

Education/Formal Training- Required

High School Diploma or GED

5 years of Food and Beverage leadership experience

Education/Formal Training- Preferred

Secondary Food and Beverage training and/or certification

College Degree in Hospitality related field

Hotel Paso Del Norte is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Hotel Paso Del Norte does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.