Rosewood Hotel Group 主頁

• Provide exceptional service and ensure guest satisfaction with dining experiences. 
• Manage a team of food and beverage professionals, ensuring brand standards and the required sequence of service components are executed with precision. 
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. 
• Manage and direct all F&B associates. 
• Interview, hire, and successfully onboard all new associates. 
• Provide feedback to associates on their performance. Handle disciplinary problems and counsel employees according to hotel standards. 
• Conduct 30, 60, and 90-day reviews and end-of-year performance appraisals for all associates. 
• Schedule associates and prepare payroll documents to ensure associates are properly compensated. 
• Ensure that standards are maintained at a superior level on a daily basis. 
• Manage guest relations and ensure guest satisfaction.
• Maintain complete knowledge of: 

• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving. 
• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. 
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. 
• Requisition linens/skirting are required for business and assign associates to transport such to the restaurant. 
• Meet with the Chef to review daily specials and 86'd items and update the board throughout the shift. Ensure that associates are aware of such. 
• Periodically check with the Front Desk to review house count and arrivals updates. 
• Review sales for the previous day; resolve discrepancies with accounting. Track revenue against budget. 
• Prepare weekly work schedules in accordance with the department’s labor standards and forecasts. Adjust schedules throughout the week to meet the business demands. 
• Be able to confidently analyze and participate in weekly labor meetings. 
• Ensure that associates report to work as scheduled. Document any late or absent employees in accordance with the time and attendance policy.
• Coordinate proper breaks for associates. 
• Assign work and side duties to associates in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. 
• Monitor the preparation of station assignments, ensuring compliance with departmental standards. 
• Conduct a daily pre-shift meeting with associates and review all information pertinent to the day's business. 
• Attend daily and weekly division and hotel meetings and cascade information to the team where appropriate. 
• Inspect grooming and attire of associates; rectify any deficiencies. 
• Inspect, plan, and ensure all materials and equipment are ready for service; rectify deficiencies with respective personnel. 
• Constantly monitor associate’s performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. 
• Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel. 
• Inspect all aspects of the restaurant environment, ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies. 
• Ensure the Host stand is clean, organized, and stocked with designated supplies. 
• Review the reservation table management system, pre-assign designated tables, and follow up on all special requests. 
• Ensure that reservation blocks are set up and paced out according to the collective agreement on booking guidelines agreed between the front-of-house and culinary teams.
• Meet with the restaurant reservations team on a weekly basis to provide feedback and training on standards. 
• Ensure that a specified number of menus and wine lists are available, up to date, and in good condition for each meal period. 
• Check the pick-up and side stations, ensuring agreement to cleanliness standards, stock supply, and organization. 
• Ensure Host teams conduct daily confirmation calls and update all reservation notes and tags in line with reservation entry and Forbes standards. 
• Monitor and assist the Host in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests. 
• Anticipate heavy business times and organize procedures to handle extended waiting lines. 
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day. Always promote positive guest relations. 
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. 
• Monitor and handle guest complaints by following the six-step procedures and ensuring guest satisfaction. 
• Monitor guest reactions and confer frequently with service associates to ensure guest satisfaction. 
• Check the status of all orders and ensure they are delivered within the designated timelines. 
• Monitor and ensure all tables are cleared and reset according to department procedures. 
• Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas. 
• Assist restaurant associates with their job functions to ensure optimum guest service. 
• Answer the outlet phone within 3 rings, using correct salutations and telephone etiquette as needed. 
• Access all functions of the P.O.S. system in accordance with specifications. Restock journal tape and change ribbons as needed. 
• Manage and approve void checks in accordance with accounting procedures. 
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards. 
• Issue manual checks when the system is down and ensure accountability. 
• Run system-closing reports and ensure all servers' checks are closed before signing out. 
• Ensure all closing duties for associates are completed before associates sign out. 
• Conduct a formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing associates. 
• Foster and promote a cooperative working climate, maximizing productivity and employee morale. 
• Prepare and submit daily/weekly payroll and tip distribution records. 
• Complete work orders for maintenance repairs and submit them to Engineering. Contact Engineering directly for urgent repairs. 
• Document pertinent information in the department logbook. 
• Complete all paperwork and closing duties in accordance with departmental standards. 
• Review the status of assignments and any follow-up action with the upcoming Assistant Manager. 
• Create and maintain a positive collaboration between other outlets, vendors, and corporate/ownership teams. 
• Contribute proactively to the outlet's financial success by having in-depth knowledge of financials and the ability to analyze profile and loss statements to help drive top-line revenue and control costs.
• Be able to lead the planning and execution of capex projects as outlined by the Director of Food & Beverage.
• Contribute proactively to the marketing and programming of the outlets by creating marketing plans, a calendar of programming initiatives, and holiday offerings.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees. 
• All other duties as required. 

• Thorough understanding of financial reports, including labor; ability to effectively direct and manage all facets of the Outlet.
• Demonstrate project management experience in organizing, planning, and executing large-scale projects from conception through implementation.
• Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
• Ability to lead a team and flexibility with work schedule.
• Ability to enforce hotel standards, policies, and procedures with all kitchen personnel and prioritize, organize, and delegate work assignments.

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Protection Manager Certification.
• Must have a current and valid Responsible Beverage Service Certification.
• Must have a current and valid Alcohol Beverage Control (ABC) Server ID. 

• Minimum three years’ experience as Restaurant Manager or Assistant General Manager.  
• Hotel operational exposure (i.e., F&B) preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

The salary range for this position is $90,000 to $100,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.