-Maintain a warm and friendly demeanor at all times.
-Must be able to effectively communicate both verbally and written,
with all level of employees and guests in an attentive, friendly,
courteous and service oriented manner.
-Must be effective at listening to, understanding, and clarifying
concerns raised by employees and guests.
-Must be able to multitask and prioritize departmental functions to
-Approach all encounters with guests and employees in an attentive,
friendly, courteous and service-oriented manner.
-Attend all hotel required meetings and trainings.
-Participate in M.O.D. coverage as required.
-Maintain regular attendance in compliance with the Hotel
Standards, as required by scheduling, which will vary according to
the needs of the hotel.
-Maintain high standards of personal appearance and grooming, which
include wearing nametags.
-Comply with the Hotels Standards and regulations to encourage safe
and efficient hotel operations.
-Maximize efforts towards productivity, identify problem areas and
assist in implementing solutions.
-Must be effective in handling problems, including anticipating,
preventing, identifying and solving problems as necessary.
-Must be able to understand and evaluate complex information, data,
etc. from various sources to meet appropriate objectives.
-Must be able to maintain confidentiality of information.
-Perform other duties as requested by management.
-Work with other F&B managers and keep them informed of F&B
issues as they arise.
-Keep immediate supervisor fully informed of all problems or
matters requiring his/her attention.
-Coordinate and monitor all phases of Loss Prevention in kitchen
-Prepare and submit required reports in a timely manner.
-Monitor quality of all food product and presentation.
-Ensure preparation of required reports, including (but not limited
to) Wage Progress, payroll, revenue, employee Schedules, quarterly
-Oversee all aspects of the daily operation of the kitchen and food
-Respond to guest complaints in a timely manner.
-Ensure compliance with SOP's in all outlets.
-Ensure compliance with requisition procedures.
-Understand, implement and monitor corporate promotions in outlets,
including buffet and three-meal concept standards.
-Know and enforce all local health department sanitation laws.
-Work with the Director of F&B to create and implement
-Design and implement employee cafeteria rotating menu and oversee
-Coordinate, supervise and direct the Stewarding Department.
-Compute daily food cost.
-Develop proper training and direction of departmental assistants
in compliance with company standards of quality, specifications,
portion control, recipes, employee relations, sanitation, etc.
-Understand daily forecasts and customer counts.
-Coordinate all par stock levels.
-Assess food portion size, visual appeal, taste and temperature of
-Direct and train all chefs to ensure adequate operation in all
-Create menus for prospective clients.
-Review and approve weekly payroll.
-Check food purchases for proper ordering, quality and price
-Oversee daily activities such as preparation for all food items,
receiving daily inventories, log-on report and food cost
-Communicate to Engineering any physical maintenance problems.
-Assist catering sales on all special menus and price