- Direct day-to-day activities, ensuring food is prepared in accordance with food handling regulations, guidelines and brand standards
- Maintain cleanliness while being attentive to guests needs
- Greet all guests and ensure you are walking around the food area engaging the guests; replenishing coffee and providing a memorable guest experience
- Maintain complete knowledge of and comply with department policies/service procedures/standards
- Forecast, implement, monitor, control and report on the various cost components (food costs, beverage costs, supplies, equipment, etc.) to maximize profitability while ensuring adequate supplies and staff are on hand to provide top quality customer service
- Maintain quality and service standards and have the tools and equipment needed to effectively carry out their job functions
- Maintain inventory of all food supply and assist with the completion of food orders as necessary
- Assist in necessary set-up, service and breakdown of banquet functions
- Inspect the kitchen, prep area, and dining space for cleanliness, working condition and proper furniture/equipment set-up
- Establish par levels for supplies and equipment; complete requisitions to replenish shortages or additional items needed for the anticipated business
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended
- Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies
- Adhere to all safety and brand standards
- Respond to guest requests and complaints timely, efficiently, appropriately and in a friendly manner
- Maintain professional image at all times through appearance and dress
- Follow Company policies and procedures and effectively communicate them to subordinates
- Operate hotel in accordance with all federal, state, and local laws including OSHA, EEOC, wage and hour, and health code laws
- Fill in, when needed, in all hourly positions
- Other duties as assigned by supervisor or management
- Possess knowledge of food and beverage preparation & service in the restaurant or hotel operations
- Speak, read, write, and comprehend the English language, proficiently. Ability to speak other languages in a multicultural work environment can be extremely helpful in facilitating good communication among all hotel team members
- Able to read and write to facilitate the communication process
- Able to utilize quick thinking and apply quick resolution to guest issues in accordance to the brand standards
- Vision for seating guests, expediting food, cleaning equipment, reading floor plans, charts and schedules
- Lead and be a role model for all team members
- Able to make decisions with only general policies and procedures available for guidance
- Able to work in fast paced environment
- Able to prioritize, organize, and manage multiple tasks
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Food and Beverage Manager - Portland, United States - Resolute Road Hospitality
Description
Job Type
Full-time
Description
The River's Edge Hotel a Tapestry Collection by Hilton located in Portland Oregon is looking to add to our hospitality family This hotel just finished a major renovation and recently became a part of the Hilton brand. If you have a passion for the hospitality industry this position is for you Come join a wonderful group of people, and a great brand of hotels to start your career
SUMMARY
Resolute Road Hospitality, a national third-party hospitality management company, is seeking dynamic, driven, service-oriented people to join our family Whether your goals are short or long-term, we have limitless opportunities for growth within our company. Our leadership team is here to help you realize your full potential and feel supported every step of the way. Join us on the road ahead.
BENEFITS
Travel Perks (Affordable travel for YOU)
Optional Daily Pay (Faster Pay)
Flexible Schedules (Work around YOUR needs)
Health/Life Insurance (Peace of mind)
401k (Long-term planning)
Paid Time Off (You earned it)
Dental/Vision
Employee Assistance Program
Referral Program
OVERVIEW
Oversee all aspects of planning, service of hot and cold foods, and safe preparation. Operations includes asset protection, inventory control, guest resolution and a warm and approachable demeanor. Responsible for quality of service and day-to-day operations in accordance with company and brand standards.
ESSENTIAL FUNCTIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High school graduate or GED preferred.
EXPERIENCE
Previous restaurant, banquet and/or hotel food and beverage experience preferred.
SUPERVISORY RESPONSIBILITIES
Responsible for all restaurant and banquet staff.
LICENSES OR CERTIFICATES
ServSafe Training required. Any requirements unique to local and state regulations required. Brand standards and/or additional training required.
ENVIRONMENT and PHYSICAL DEMANDS
The physical demands described are representative of those that must be met by the employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Most work will be performed indoors in moderate temperatures, controlled by hotel environmental systems. However, employee may be exposed to high temperature work areas including kitchen grills, fryers, stove tops and ovens. Protective equipment provided. Employee may be subjected to hot grease and cold temperatures in walk-in freezers and refrigerators.
Will need to sit, stand, or walk for extended periods of time (5 hours or more). Finger dexterity to operate office equipment, including but not limited to computer keyboard, multi-touch phone, photocopier among others, required. Grasping, writing, repetitive motions, crouching, kneeling, reaching above shoulders, and climbing a ladder while may be infrequent needs, are all required.
Must be able to exert well-paced ability to reach other departments of the hotel in a timely manner.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Talking and hearing continuously in the process of communicating with guests and employees.
Employee may be subjected to moderate to loud noise levels from time to time, outdoor weather conditions, work in precarious places, and toxic or caustic chemicals.
Must be able to lift up to 20-40 pounds frequently (on a daily basis), up to 50 pounds occasionally. Must be able to push and pull carts and equipment weighing in excess of 250 pounds in the event of an emergency.
OTHER
Food & Beverage Manager may be required to work varying schedules as dictated by the business needs of the hotel. This includes attendance at all scheduled brand and job specific training sessions and meetings. May require nights, weekends, and holidays.
Consistent attendance in accordance with the standards set forth by Resolute Road Hospitality must be maintained and is an essential element of the success in this role. If the Food & Beverage Manager is unable to meet these requirements, he/she will be subject to disciplinary action based on management operating policies, up to and including termination of employment.
Requirements
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