Education level college graduate
Communication skillsproficient in verbal and written English
Soft skillssolid customer service, speaking, problem-solving, leadership, organizational and managerial skills;
proven track record in leading a team; with strong analytical, communication, and inter-personal skills;
critical-thinking and reasoning abilities; ability to meet deadlines and multitask;
administrative and communication skills, such as those associated with giving orders and providing direction to the service staff;
mentally alert, attentive to details, has good / sound judgment
Technical skills computer literate;
knowledgeable with recipe and menu database software, inventory management software, point of sale (POS) software and computerized cash register systems
Experiencewith at least 5 years experience in Food & Beverage management, handling a managerial position focused mainly in service excellence and revenue generation
Inspects dining room associates to ensure they are in proper and clean uniforms at all times
Receives and handles complaints concerning food and beverage of service
Serves as liaison between dining room and kitchen staffs.
Assure that all side work is accomplished and all cleaning of equipment and storage areas are completed according to schedule.
Direct pre-meal meeting with dining room personnel
Relays information and policy changes and brief staff
Assures the correct appearance, cleanliness and proper set up of the dining room
Check the maintenance of all equipment in the dining room and reports deficiencies
Produces sales analysis reports from POS system or IFCA.
Assists in inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper shakers and sugar caddies.
Maintains a warm and friendly demeanor at all times
Assists in monitoring and controlling Food and Beverage expenses and payroll
Approached all encounters with guests and associates in an attentive, friendly, courteous and service oriented manner
Maintain regular attendance in compliance with the hotel standards as required by cheduling, which will vary according to the needs of the hotel.
Plans room set up based upon anticipated guest counts and client’s needs.
Take reservations and checks table reservation schedules
Assists with on-going training of all F&B associates
Maintain knowledge and understanding of each service and see that services are continually executed at the expected level and updated
Review and performs duties of all F&B outlets to ensure procedures and quality standards are met.
Assists with coaching, counseling and conduct performance appraisals for associates.
Attend meetings as required by management
Perform other duties as required by management