Department: Food & Beverage Classification: Exempt
Report To: Food & Beverage Director Status: Full Time
Work Hours: TBD Rate: DOE
Position Summary: The primary responsibilities for this role include supervising and scheduling staff, ensuring adherence to Hotel Standards regarding restaurant cleanliness, overseeing front-of-house procedures, and handling public relations related tasks. The ideal candidate will have exceptional guest service skills, be proficient in accounting procedures, and have an understanding of cost management, particularly regarding labor and alcohol expenses.
Primary Duties and Responsibilities:
1. Interdepartmental Coordination: Collaborate with the Chef de Cuisine on food preparation and presentation policies. Coordinate with Accounting for payment posting procedures, inventory, payroll, and cash accountability. Liaise with the Front Desk regarding room charges and special posting instructions, and the Security Department for safety and security procedures.
2. Staff Supervision and Development: Oversee the hiring and training process to ensure all roles are filled and staff are proficient in their duties, adhering to hotel and union standards. Emphasize continuous education and development to enhance individual skills and knowledge, aligning with the commitment to service excellence. Prepare weekly work schedules.
3. Guest Services: Oversee reservations, ensure tables are ready within 5 minutes of reserved time and set for the correct number of guests. Manage any incidents involving intoxicated or difficult guests with discretion. Maintain visibility while guests are dining, inquire about guest satisfaction, and follow up on any complaints.
4. Restaurant Operations: Ensure staff provide outstanding service throughout the entire meal, enhancing guests' fine dining experience. Discuss special guests, new menu items, and daily specials with service staff.
5. Cleanliness and Safety Standards: Regularly inspect the dining room and restrooms for cleanliness, safety hazards, and items needing repair. Ensure the staff is neatly groomed and appropriately dressed to meet hotel standards.
6. Interpersonal Relations: Maintain good working relationships with all departments within the hotel.
7. Other Duties: Perform any other duties as assigned.
Minimum Experience Requirements:
Minimum two years of experience in a management-level position, preferably in a fine dining setting.
Comprehensive knowledge of beer, wine, and spirits.
Current Anchorage municipal approved Food Handlers certification and a current TAPS (Training Alcohol Professionals) certification.
Prior experience in a similar role within a high-end hotel or restaurant setting is preferable.
Skills/Abilities:
Courteous and friendly demeanor, with a professional appearance and attitude.
Excellent interpersonal, oral, and written communication skills with the ability to adapt, improve, or combine programs and services.
Ability to handle stress effectively and possess strong leadership, organizational, problem-solving, and reasoning skills.
Integrity, honesty, and a cooperative attitude towards job and personnel are mandatory.
