- Work under direction of General Manager.
- Communicate daily with Kitchen leadership regarding job assignments and required timeframe.
- Maintain high level of positive and professional approach with employees, coworkers, and guests.
- Perform interview, hire, disciplinary, and termination actions when necessary for team members.
- Maintaining profitability of restaurant through forecasting and staffing, by performing daily tracking of payroll and revenue.
- Communicate with General Manager, and other leadership etc. on all upcoming events, promotions, new products, etc.
- Drive morale positively as an accountable party to be present and visible to guests and team members.
- Maintain a proper flow of service and FOH staffing levels during shift.
- Monitor and critique food quality and service levels.
- Oversee activities of restaurant staff and expedite customer orders as needed, per company standards and policies.
- Maintain good working relationships with suppliers and identify opportunities to decrease operational costs.
- Support the General Manager in recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems.
- Work with the back of house team in your venue to ensure that all guest requests are met.
- Maintain strong focus on the guest experience and base all of your decision making around making our guests happy, especially when resolving complaints.
- Resourcefully solve any issues that arise and seize control of any problematic situation.
- Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff.
- Excellent verbal communication and ability to multitask.
- High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience.
- 2-3 years of restaurant management or equivalent combination of education and experience; luxury branded hospitality experience preferred.
- New Mexico Food Handler Certification, ServSafe Manager Certification, and Alcohol Server Certification required.
- Ability and willingness to work flexible hours including weekends, holidays and late nights.
- Ability to work on your feet for eight hours or more.
- Knowledge of Restaurant Point of Sale systems.
- Must be able to lift/push/reach for/carry 30+ pounds frequently.
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Description
:Come seize your opportunity to have fun and grow with one of New Mexico's largest minority-owned companiesWORK, PLAY & ENJOY LIFE WITH HERITAGEWork hard and have fun doing itFull-time Salary Position starting at 60k DOE plus benefits.Located in Santa Fe, NM. Working out of our Inn & Spa at Loretto.We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico.Position Purpose: The Food & Beverage Manager is responsible for making sure that restaurant operations run smoothly by supporting a culture of service within the team. They will oversee activities of restaurant staff and expedite customer orders as needed, per company standards and policies. The Food & Beverage Manager is an essential support to the Front of House team in creating unforgettable dining experiences for guests.
Supervisory Responsibilities: Restaurant Supervisor, Host, Caf Attendant, Server, Bartender, Busser, Food Runner
Essential Duties:
#LD2022 #MSL HC3
Requirements:Inspiring Our Communities, & Celebrating Local Artisans.
Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer.
Compensation details: Yearly Salary
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