JOB SUMMARY
Assist with directing and organizing the staff of Ariccia Cucina, Piccolo 241 Cocktail Lounge. In-Room Dining and our Executive Floor Lounge to ensure first class service, food & beverage offerings and marketing to maximize profits and guest satisfaction.
ESSENTIAL DUTIES
• Oversee the seven day a week, three meal period restaurant with a heavy focus & presence on running dinner service Tuesday-Saturday. • Interview, select, train, supervise, counsel and discipline outlet(s) supervisors and staff. • Communicate effectively, both verbally and in writing, to provide clear direction to the staff. • Observe performance and encourage improvement where necessary. • Maintain profitability of outlets to support overall hotel operation. • Control payroll and equipment costs (minimizing loss and misuse). • Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. • Evaluate cost effectiveness of all aspects of operation. • Develop and implement cost-saving and profit-enhancing measures. • Ensure staffing levels for all outlets are accurate based on hotel and outlet business levels. • Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. • Assist the Executive Assistant Manager, Food & Beverage with Auburn University classroom teaching opportunities to include; Guest lecturing at Auburn University and overseeing the restaurant and bar practicum rotations each semester at The Hotel at Auburn University. • Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information. • Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for the staff and other hotel employees. • Ensure basic standard operating procedures for all outlets are in place and are in compliance with Federal, state, local and Ithakas own practices.
SUPPORTIVE FUNCTIONS
• Ensure maintenance of equipment by calling for repairs and training staff on proper use. • Using proper standard operating procedures to report and fix these issues. • Conduct competitive research and report trends and recommendations. • Support the entire Food & Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing. • Attend mandatory meetings including divisional meetings, staff meetings, etc. • Participate in Manager on Duty coverage program, which may require occasional weekend stay overs. • Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express. • Maintain a clean and organized work area. • Complete other duties as assigned by Executive Assistant Manager, Food & Beverage. • Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards. • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. • Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
QUALIFICATION STANDARDS
Working Environment/ Physical Activities:
Inside with protection from weather but not necessarily changes in temperature. Work place is fast paced with considerable movement throughout shift. Requires standing and walking 95% of workday. Requires lifting and carrying of objects weighing up to 35 pounds. Physical activities include walking, talking, standing, stooping, hearing, seeing, talking, bending, reaching, fingering, feeling, touching, writing, grasping, handling, stretching, balancing, pushing, pulling. Interaction with all types of people. Considerable repetitive motion of hands, wrists, shoulders and back is required.
Education:
High School graduate or equivalent required Four year college degree preferred
Experience:
Position requires 2 years previous restaurant and management experience. At least 3-4 years in related field required or combination of experience and education.
LICENSES OR CERTIFICATES
CPR Certification and/or First Aid training preferred. Responsible Vendor Certified (or equivalent) ServSafe certified (or equivalent) Certified in The Society of Wine Educators or Court Of Master Sommelier preferred.
GROOMING
All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
NOTICE
The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.