- Adhere to Laguna Development Corporation (LDC) Core Values, Policies & Procedures.
- Act as a role model within and outside the corporation.
- Maintain a positive and respectful attitude toward customers and co-workers.
- Consistently report to work on time prepared to perform duties of position.
- Manage, direct and perform activities to provide first class service to customers (e.g., ensure staff are trained and adhere to customer service standards; investigate and resolve customer complaints about food quality and service; ensure guest satisfaction by approaching guest tables to ensure their dining expectations were achieved; work with guests special requests and large party reservations.
- Provide direction and support of all staff to achieve buffet goals and objectives.
- Strive to improve and streamline departmental operations, the continued assessment of policies and procedures, work processes program effectiveness/value.
- Meet departmental financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
- Ensure that food sales logs are maintained and completed daily.
- Maintain, enhance, and secure a comfortable work environment for our guests and employees.
- Ensure that cash registers are maintained and closed out at the designated times and that proper security measures are taken for safekeeping of funds.
- Ensure buffet is open and closed at the appropriate times and is properly staffed.
- Maintain file documentation and accurate entries in daily log book.
- Write and prepare standard reports and documents.
- At all times maintain a courteous, positive and professional working relationship with all LDC personnel and the general public (e.g., coworkers, clients and vendors).
- Ensure sanitation guidelines, HACCP System, and proper food rotation procedures are adhered to.
- Communicates regularly with the Director of F&B about department issues.
- Demonstrates flexible and efficient time management skills and the ability to prioritize workload.
- Meets department productivity standards.
- Ensure daily operational tasks are performed and completed.
- Identify and suggest implementation of cost-cutting measures and initiatives.
- Understand and manage Profit and Loss statements, general business practices of restaurant operation.
- Work as a team member and effectively communicate, verbally and in writing, with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.
- Exercise cost controls for all aspects of buffet operation.
- Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.
- Take the initiative to correct deficiencies and provides input, whenever possible, in decision making that may affect customer service, food quality, staff morale and financial returns.
- Actively participate in LDC Management Capacity Program as required.
- Actively participate in Management Development Leadership Series (MDLS) yearly.
- Build relationships and loyalty with guests through sincere and meaningful interactions (e.g., learn guests' names and preferences; connect with them individually and professionally; smile; make eye contact and verbally greet guests).
- Be a team player (e.g., work toward team goals and foster a collaborative and positive work environment; put the team first; assist coworkers; treat all coworkers with kindness, courtesy and respect; never engage in negativity; maintain openness to coaching, learning and improving; receptive to change and willingness to embrace challenges with team-spirit).
- Develop a thorough knowledge of services, room locations, amenities, surroundings, providing accurate directions, and information for guest inquiries about promotions and special events.
- Work under pressure; maintain regular and punctual attendance including working odd and unusual hours, weekends and holidays.
- Perform additional duties and responsibilities as necessary or assigned.
- Bachelor's Degree required; professional designation strongly preferred. Not less than 8 years relevant work experience may substitute Bachelor's degree and professional designation when appropriate based on industry standard.
- Five years of relevant work experience
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Description
Job Description
Job Description"Ready to take the reins of a bustling buffet operation? We're searching for a Buffet Manager extraordinaire If you're a master multitasker with a taste for excellence and a knack for managing food service with finesse, this is your chance to shine. Join our team and lead the way to culinary success"
Expectations:
Essential Duties & Responsibilities:
Education & Experience
