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    Food & Beverage Manager - Orlando, United States - DoubleTree by Hilton Hotel Orlando at SeaWorld

    DoubleTree by Hilton Hotel Orlando at SeaWorld
    DoubleTree by Hilton Hotel Orlando at SeaWorld Orlando, United States

    4 weeks ago

    Default job background
    Full time
    Description
    THIS IS AN OVERTIME ELEGIBLE MANAGER (OEM) POSITION.

    Manage, administer, direct and control the smooth, friendly and efficient operation of the restaurant and/or room service discipline. To direct staffing of areas consistent with volume of business and needs. To maintain high sanitation standards and ensure compliance with all standards, policies and procedures.

    ESSENTIAL DUTIES

  • Know all emergency procedures
  • Efficiently supervise, guide and train all restaurant/room service employees to perform their job duties to the best of their abilities.
  • Schedule, evaluate and direct all direct-reports.
  • Keep open communication between management and employees.
  • Provide disciplinary action when, and if, necessary.
  • Provide employees with the tools and equipment they need to perform their jobs.
  • Participate in the following:
  • Monthly department meetings
  • Property MOD programs
  • Weekly staff meetings
  • Weekly restaurant, room service and lounge meetings
  • Monthly food and supplies inventory

  • Oversee all functions of the Restaurant Supervisor and all hourly personnel.
  • Take immediate action on problems that are encountered in the restaurant.
  • Maintain constant control of sanitation levels and operating standards for the restaurant.
  • Responsible for the care, handling and storage of all restaurant equipment placed in his or her care.
  • Responsible for the proper forecasting and payroll controls in the restaurant.
  • Assure prompt and professional service to all guests.
  • Advise Food & Beverage Director of daily problems and needs and utilize all available resources to maximize profits.
  • Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (menu tabs, guest counts, drop envelopes, taste panels, daily payroll, schedules, and opening/closing reports).
  • Share accountability for achieving cost goals in the area of sales, labor and expense.
  • Interview and hire new personnel when needed.
  • Review and approve all restaurant evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
  • Evaluate staff performance on a 90-day and annual basis.
  • Conduct self to reflect the high standards of professionalism within the company.
  • Read, learn, understand, and refer tot the applicable company Standard Operating Procedures.
  • Accurately perform cash handling procedures.
  • During scheduled shift and specifically during peak hours, generally circulate through the restaurant to cordially greet and visit with guests.
  • Enforce alcohol awareness policy.
    Flexible schedule required

    Qualifications

    Beverage Experience Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR c) Source: Hospitality Online

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