What are the responsibilities and job description for the Chez Philippe Manager position at Peabody Hotel Group?
Essential:
- High school graduate or equivalent vocational training certificate, some college.
- Minimum 18 years of age to serve alcoholic beverages.
- 3-5 years experience as an Assistant Restaurant Manager/Supervisor, preferably in a fine dining
- Knowledge of various food service styles (i.e., French service, Russian service, Butler style service).
- Fluency in English both verbal and written. Ability to provide legible communication.
- Compute basic arithmetic.
- Knowledge of food and beverage cost controls.
- Ability to:
- perform job functions with attention to detail, speed and accuracy.
- prioritize and organize.
- be a clear thinker, remaining calm and resolving problems using good judgment.
- follow directions thoroughly.
- understand guests’ service needs.
- work cohesively with associates as part of a team.
- work without direct supervision.
- maintain confidentiality of guest and associate information and pertinent hotel data.
- ascertain departmental training needs and provide such training.
- direct performance of associates and follow up with corrections when needed.
- satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
- maintain regular and punctual attendance.
- adhere to Peabody grooming standards.
- exemplify Peabody Service Excellence®.
Ability to comprehend P & L and budget reports and write commentary.
Desirable:
- College degree.
- Previous experience in cashiering/order taking and food service.
- Certification of previous training in liquor, wine and food service.
- Previous culinary training.
- Certification in CPR and First Aid.
- Ability to suggestively sell.
- Ability to input and access information in the property management system/computers.
PHYSICAL ABILITIES
Essential:
- Exert physical effort in transporting restaurant equipment and supplies up to 50 pounds to and from outlet operations.
- Ability to move freely within food outlet area.
- Ability to reach overhead areas (with or without step ladder).
- Ability to stand and walk continuously for an entire shift.
ESSENTIAL JOB FUNCTIONS
- Maintain complete knowledge of and comply with all departmental and hotel policies, service procedures and standards. Maintain standards in compliance with AAA, Mobil and Preferred.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Anticipation and awareness of guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
- Maintain positive guest relations at all times.
- Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
- Resolve guest complaints, ensuring guest satisfaction. Utilize Critical Moments of Service if applicable.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Maintain complete knowledge of:
- all liquor brands, beers and non-alcoholic selections available in restaurant.
- the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
- designated glassware and garnishes for drinks.
- all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
- daily menu specials, discontinued items.
- dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, and dress code, and manual system procedures.
- daily house count, arrivals/departures, VIPs.
- scheduled in-house group activities, locations and times.
- Maintain complete knowledge of, and strictly abide by, state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
- Check storage areas for proper supplies, organization and cleanliness. Instruct designated associate to rectify any cleanliness/organization deficiencies.
- Establish par levels for food and beverage supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
- Requisition linens/skirting required for business and assign associate to transport such to the Restaurant.
- Check stock of wines/champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured.
- Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
- Meet with the Chef to review daily specials and discontinued items; update special board throughout shift. Ensure that associates are aware of changes.
- Periodically check with the Front Desk to review updates on house count and arrivals.
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
- Ensure that staff reports to work as scheduled. Document any late or absent associates.
- Coordinate breaks for staff.
- Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
- Monitor the preparation of station assignments and side work, ensuring compliance to departmental standards.
- Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
- Inspect grooming and attire of staff; rectify any deficiencies.
- Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective associate. Document counseling as necessary.
- Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective associate.
- Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective associate.
- Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective associate to rectify deficiencies.
- Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
- Review the reservation book, pre-assigned designated tables and follow up on all special requests.
- Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
- Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
- Greet and escort guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
- Anticipate heavy business times and organize procedures to handle extended waiting lines.
- Check the status of all orders and ensure that they are delivered within designated timelines.
- Monitor and ensure that all tables are cleared and reset according to department procedures.
- Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
- Assist associates with their job functions to ensure optimum service to guests.
- Answer telephone according to Peabody Service Excellence® practices .
- Take, record and confirm restaurant reservations/cancellations in accordance with departmental standards.
- Access all functions of the POS system in accordance to specifications. Restock journal tape and change ribbons as needed.
- Handle void checks in accordance with Accounting procedures.
- Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.
- Issue manual checks when the system is down and ensure accountability of such.
- Run system-closing reports and ensure that all servers' checks are closed before they sign out.
- Ensure all closing duties are completed before associates sign out.
- Provide feedback to associates on their performance. Handle disciplinary problems and counsel associates according to hotel standards. Document counseling as necessary.
- Foster and promote a cooperative working climate, maximizing productivity and associate morale.
- Respond to all pages by beeper promptly.
- Prepare and submit daily/weekly payroll and tip distribution records.
- Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
- Document pertinent information in department log book.
- Complete all paperwork and closing duties in accordance with departmental standards.
- Review status of assignments and any follow-up action with on-coming supervisor.
- Responsible for interacting and receiving feedback from guests.
- Responsible for training and development of associates.
- Must be certified in Manager ServSafe food handling.
- Must be certified in TIPS Training alcohol awareness within 60 days of employment.
- Must be certified in TRAC training and compliance.
- Prepare and administer timely performance evaluations according to hotel standards.
- Prepare weekly cost analysis.
SECONDARY JOB FUNCTIONS
- Complete and direct scheduled inventories.
- Conduct monthly departmental meetings.
- Attend designated meetings, menu and wine tastings.
- Interview applicants.
- Expedite on floor or in Kitchen as business demands.
- Complete departmental filing.
- Update POS menu changes.
- Order flowers from approved supplier.
