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basic purpose: plan, organize, control and direct the work of employees in the hotel’s restaurant while ensuring guest satisfaction.
essential functions:
1.select, train, evaluate, lead, motivate, coach, and discipline all associates, supervisors and assistant managers in the hotel’s restaurant to ensure that established cultural and core standards and tasks are met long-range strategic planning for outlet operation.
2.the ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
3.describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
4.the ability to work closely with the assistant director of food & beverage, director of food & beverage, executive chef and sous chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
5.control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.