Job Description

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KEY RESPONSIBILITIES

 

Job summary –

The scope of the role is to support the Restaurant Manager to ensure the successful performance of the Carlyle restaurant and The Gallery. The applicant has to supervise the daily restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, which is a 1 Michelin Star level.

Essential Duties and Responsibilities – (Key Activities)

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guest and residents’ needs, respond promptly and acknowledge all guest and residents, however busy and whatever time of day. Maintain positive guest and resident relations at all times. Resolve guest and resident complaints, ensuring guest and resident satisfaction. Be familiar with all resort services/features and local attractions/activities to respond to guest and resident inquires accurately. 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 the 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 size, garnishes, presentation and prices. daily menu specials Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. P.O.S. and manual system procedures. Daily housecount, arrivals/departures, V.I.P.’s. Scheduled in-house group activities, locations and times. And strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business. Requisition linens/skirting required for business and assign staff to transport such to the Restaurant. Periodically check with the Front Desk to review updates on housecount and arrivals. Review sales for previous day; resolve discrepancies with Accounting.  Track revenue against budget. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Ensure that staff report to work as scheduled.  Document any late or absent employees. Work closely with the Training Manager assuring staff is properly and thoroughly trained. Coordinate breaks for staff. Assign work and side duties to staff.  Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations which compromise the department's standards and delegate these tasks. Monitor the preparation of station assignments. 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 and equipment are in complete readiness for service; rectify deficiencies with respective personnel. Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel. Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel. Review the reservation book, pre-assign 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. Monitor guest and resident reactions and confer frequently with service staff to ensure guest and resident satisfaction. 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 restaurant staff with their job functions to ensure optimum service to guest and residents. Answer outlet phone. Access all functions of the P.O.S. system.  Restock journal tape and change ribbons as needed. Handle voided checks. Assist servers with expediting problem payments. 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 for staff are completed before staff sign out. Conduct a formal training program on the required job functions with criterion expected and department orientation with new hires.  Conduct ongoing training with existing staff. Provide feedback to staff on their performance.  Handle disciplinary problems and counsel employees according to resort standards. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Prepare and submit daily/weekly payroll and tip distribution records. 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.

·               All other duties as required.

Others

·               While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

Required Skills –

·             Excellent customer service skills.

·             Must be able to perform job functions with attention to detail, speed and accuracy

·             Be a clear thinker, remaining calm and resolving problems using good judgement

·             Follow directions thoroughly

·             Understand a guest’s service needs

·             Work cohesively with co-workers as part of a team

·             Work with minimal supervision

·             Maintain confidentiality of guest information and pertinent hotel data

·             Prior heavy exposure to fine dining or Michelin star rated restaurants in the Manager or assistant manager capacity

·             Thorough knowledge of food, beverage and 5 star (Forbes) standards

·             Ability to be resourceful, creative and maintain flexibility

·             Ability to perform mathematical operations with units of measure including, but not limited to dollars, cents, feet, inches, cups, pounds and ounces

·             Required to speak, read and write English, with fluency in other languages preferred

·             Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding

Qualifications –

Bachelor's Degree in Hospitality Management or other related fields. 4 years experience in luxury restaurant operation. Computer literate and proficient in Micros, Infogenesis & Microsoft office. Good command of both spoken and written English. Good interpersonal relationship with positive attitude. Hard-working and able to work under pressure 

Experience –

·               Minimum 3 years of experience in a luxury or ultra-luxury property, with at least 2 of those years in a high end restaurant or 1 Michelin Star restaurant

Salary Range : $72,000-$76,000