- Prepare for each daily service by filling out Pre-Shift / MOD sheet, checking reservation sheet, assigning server sections and duties, and communicating with kitchen to ensure successful service during meal period.
- Run Pre-and Post-shifts for all meal periods assigned, utilizing Pre-shift / MOD sheet.
- Confirm all amenity, cake, and other special request details with FO/PBX, F&B Manager, leaders, and Kitchen.
- Ensure execution and delivery of all F&B amenities.
- Confirm Private Dining Rooms and Larger Party Tables are set prior to service according to the reservation sheet, programming schedule, and events.
- Monitor all waiting times and minimize guest waiting for tables in Great Hall.
- Supervise the server sections and seating plan with Host so the guests are seated in a way that recognizes their importance to the restaurant and resort.
- Communicate with FO/PBX to ensure all information on the reservation sheet is fully understood and will be properly passed on to the leaders, servers, and other F&B managers as needed.
- Communicate with leaders, managers and kitchen about any questions involving special clients, requests, or questions.
- Develop an in-depth knowledge of the Harvest Moon and its operations (Hours of operation, SOP's, sequence of service, etc.) in order to fill in at any position, and to work with F&B Manager to improve service and operations.
- Develop an in-depth knowledge of the Roost and its operations (Hours of operation, SOP's, sequence of service, etc.) in order to fill in at position, and to work with F&B Manager to improve service and operations.
- Develop an in-depth knowledge of in-room dining and its operations (Hours of operation, SOP's, sequence of service, etc.) in order to fill in at position, and to work with F&B Manager to improve service and operations.
- Have an in-depth knowledge of programming and programming locations in order to make suggestions to the guest and direct guests to the proper location.
- Work in tandem with F&B Manager, Director of Outlets, and Director of Culinary Experience to train and coach all line level staff to adhere with all SOP's and sequences of service.
- Work in tandem with F&B Manager, Director of Outlets, and Director of Culinary Experience to improve server knowledge of food items, beverages, service, and programming to better serve the guest and deliver the Miraval experience.
- Execute any other tasks and responsibilities as assigned by F&B Manager, Director of Outlets, and Director of Culinary Experience.
- This staff member must have proficiency in the Microsoft Office Suite in order to create and develop SOP's, schedules, training documents, coaching and counselling forms, inventories, reports and other relevant documents as it pertains to the operation and organization of the department.
- Utilize Microsoft OneDrive and our internal P:/ drive to maintain transparency and availability of documents to the property.
- Utilize Kronos in tandem with the schedule to ensure all staff schedules are accurately entered into the system.
- Utilize Kronos in tandem with the schedule to ensure all staff clock-in and clock-out times are monitored on a daily basis to ensure accuracy for payroll purposes, as well as for staff accountability.
- Utilize Birchstreet to ensure proper par levels of all Stationery, Paper Goods, To-Go items, Soft Drinks, Beer, Wine, Liquor, and other operational items needed on a daily basis for a positive guest experience.
- Utilize Birchstreet in tandem with F&B Manager to plan and organize FF&E and OS&E needs for the department.
- Uitilize HySat / Medallia to monitor guest satisfaction.
- Utilize HySat / Medallia in tandem with F&B Manager to address dissatisfied guests, and to address the roots of those problems with staff and our internal SOP's.
- Represent the department in tandem with F&B Manager and Director of Outlets by leading / attending divisional and general meetings (EO Meetings, Hotel Stand-up, Pre-and Post-shifts for all meal periods, F&B Meetings, etc.).
- Work in tandem with F&B Manager, Director of Outlets, and Director of Culinary Experience to create and develop reports for F&B Department, as well as Leadership Committee.
- Work in tandem with F&B Manager, Director of Outlets, and Director of Culinary Experience to develop training and staff activities to help them better service the guest and foster a passion for hospitality and delivering the Miraval experience.
- Execute any other tasks and responsibilities as defined by F&B Manger, Director of Outlets and/or Director of Culinary Experience
- World class resort
- Awarded Fortune's 100 best companies to work for
- Unlimited use of our fitness center, yoga classes, and lectures
- $1,000 reimbursement for tuition or wellbeing
- Employee discounts on all spa services and programming
- Discounted and comped rates at Hyatt Hotels
- Positions with flexible schedules
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Assistant Food - Lenox, United States - Miraval Berkshires Resort and Spa
Description
Your journey begins nowAt Miraval Berkshires it is our ongoing purpose to bring imagination, authenticity and meaning to wellness. Each day we work to bring out the best in all we do for our guests and colleagues (you) to take comfort in.
Candidates interested in joining us on this journey need to believe in the power of the individual and understand that regardless of the job, every position has meaning and is important to Miraval's purpose.
The Assistant Food & Beverage Manager will assist in the management of the Harvest Moon and Roost outlets. These outlets are inclusive and a non-tipped environment. Responsibilities may include scheduling, forecasting and training, ensuring compliance with federal, state and local laws as well as all operating procedures. This person may also coordinate special events at the resort. Amazing guest service is essential and the ability to create and maintain a cohesive culture.
Primary Responsibilities of Assistant F&B Manager
The Miraval Assistant Food and Beverage Manager is responsible for supporting the Miraval Food and Beverage Manager in ensuring the smooth functioning of the Roost, Harvest Moon, IRD, and F&B Amenity operations. They are responsible for making sure that every guest is satisfied with their food and beverage experience from arrival to departure. They are also a primary point of connection between the Food and Beverage and the Resort. This staff manager is responsible for ensuring the smooth function of the entire food service experience, and ensures that all guest expectations are met or exceeded in accordance with Miraval Standards. As such, this staff member must have an in depth knowledge of fine dining standards and trends, as well as in depth knowledge of wines, cocktails, liquors and beers. This will help the Assistant F&B Manager maintain a high standard for themselves and all line level colleagues. This staff manager oversees the smooth order of service, communication with the kitchen, as well as communication with Front Office and the rest of the Resort. This staff manager assists the staff as needed with daily operations to ensure guest satisfaction and proper service. As such, this staff member feels comfortable working long shifts under pressure, while remaining calm and focused. This staff member must be able to communicate with guests to ensure satisfaction, as well as to make recommendations for menu and beverage selections. This staff member assists with scheduling, organizing, disciplining, and supervising staff: this includes call-ins and call-outs, side-work, linens and operational equipment, cleanliness, dining room, bar, events, in-room dining, and F&B amenity service matters. They must meet and seat guests upon arrival as necessary. They must also maintain compliance with Health Department Codes.
Essential Duties:
Operations:
We thank you for your interest. Be well.
Miraval Berkshires offers:
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