Food And Beverage Controller Job Description Sample

At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.

Job Summary

Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures.

Record, store, access, and/or analyze computerized financial information. Maintain accurate electronic spreadsheets for financial and accounting data. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers.

Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables. Complete period-end closing procedures and reports as specified. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures.

Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Address guests' service needs in a professional, positive, and timely manner.

Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones and emails using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested by Supervisors.

The Ritz-Carlton is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Ritz-Carlton does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first.

Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers.

JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™.

Job Summary

Calculate figures for food inventories, orders, and costs. Maintain clear and organized records to ensure all reports and invoices are filed and stored properly.

Post invoices using computer programs. Conduct inventory audits to determine inventory levels and needs. Complete requisition forms for inventory and supplies.

Notify manager/supervisor of low stock levels. Verify and track received inventory and complete inventory reports and logs. Reconcile shipping invoices and receiving reports to ensure count accuracy.

Receive, unload, and process deliveries. Refuse acceptance of damaged, unacceptable, or incorrect items. Troubleshoot vendor delivery issues and oversee return process.

Adhere to food safety and handling policies and procedures across all food-related areas. Monitor PAR levels for all food items to ensure proper levels. Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.

Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional.

Maintain confidentiality of proprietary information; protect company assets. Support all co-workers and treat them with dignity and respect. Support team to reach common goals.

Comply with quality assurance expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time or for an entire work shift.

Read and visually verify information in a variety of formats (e. g., small print). Visually inspect tools, equipment, or machines (e. g., to identify defects). Enter and locate work-related information using computers and/or point of sale systems. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move through narrow, confined, or elevated spaces.

Move over sloping, uneven, or slippery surfaces and steps. Perform other reasonable job duties as requested by Supervisors.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

The Food and Beverage Cost Controller is responsible for supporting the Leadership teams of assigned operating units in maximizing profitability and meeting Prime Cost Objectives, including Food and Beverage COGS, Labor and EBITDA. The Food and Beverage cost controller monitors cost performance on a daily basis and provides the necessary data to the operational management to ensure compliance with company cost and profitability targets. The Food and Beverage cost controller accepts and retains full accountability for data accuracy and partners with unit operational leaders to ensure continuous improvement in business financial performance.

Key Responsibilities

• Provides the reporting and tracking required to ensures business performance against company financial metrics, including the ongoing analysis Food and Beverage COGS, labor & profitability. Produces daily, weekly and monthly reports to ensure the accurate monitoring of unit performance so unit management can take appropriate corrective action.

• Supports the costing of unit food and beverage menus while overseeing menu entry and accuracy in the POS system.

• Monitors the inventory process, including the ongoing maintenance of product par levels and order guides, and conducts periodic audits for inventory accuracy and integrity. Ensures sound inventory and product management practices in all assigned units.

• Monitor weekly labor performance, including overtime spend, and labor forecasts. Partners with operational leaders to reduce labor spend and ensure compliance with labor budgets.

• Ensures the security of company assets, including cash and inventory. Periodically audits the safe for cash accuracy. Ensures the ongoing maintenance and performance of the company's assets. Monitors and ensures that all food and beverage preparation areas and employees maintain the highest standards of public health, sanitation and safety. Ensures proper food handling and safety procedures are in effect at all times.

• Manages the loss prevention process for assigned units, including monitoring comps, voids, promos and cash over/short. Regularly audits tip reporting and payroll for accuracy and integrity.

• Provides unit level AP expertise; ensures the accurate and timely coding and entry of all invoices into the AP systems. Assists in monitoring spend and ensuring compliance with company spend limits.

• Establishes and implements Standards and Procedures to ensure the clear understanding and accountability of unit operators for operational standards.

• Provides support for new unit opening as required, including new unit opening expense management

• Provides tactical guidance and support to operating team to ensure the achievement of EBITDA targets for the unit. Partners with unit management teams in providing on site operational support and oversite to ensure the achievement of cost performance metric. Supports business unit level planning and execution.

• Maintains a positive presence throughout the organization, including serving as an ambassador and role model of the SCG/Elior NA vision and standards. Facilitates a culture of commitment to the SCG vision of creating value through service.

• Provides management training on administrative responsibilities, point of sales system responsibilities and reporting responsibilities. Ensures the accurate set up of unit's POS systems.

Knowledge and Skill Requirements:

• Minimum 5 years hospitality operations management experience, preferably in a high volume, upscale catering, restaurant, hotel or resort environment.

• Superior leadership, management and analytical skills with a proven ability to deliver superior operational performance.

• Strong communication skills, both oral and written.

• Bachelor's Degree in Hospitality management, business or related field Highly Preferred.

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Description

About us

Do you see yourself as a Restaurant Manager? What's your passion?

Whether you're into sports, shopping or karaoke, at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.

In this role you will supervise day-to-day shift activities of one or more food and beverage outlet(s) and ensure all staff are properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job function. You will a ssist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs. Responsibilities include you to achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s) while assisting in preparation of the annual operating budget.

You will m aintain procedures to (1) ensure the security and proper storage of room service inventory and equipment (2) ensure the security of monies, credit and financial transaction, (3) replenish supplies, inventory, uniforms etc. in a timely and efficient manner, and (4) to minimize waste and control costs and participate in taking inventories. You will also make sure all the restaurant equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are cleaned and properly stocked according to anticipated business volumes. You may serve as Manager on Duty and perform other duties as assigned.

Your day to day

Qualifications include High School diploma or equivalent and at least 1-2 years restaurant management experience in a full service outlet or similar setting. Hospitality Management Degree or some college preferred.

Other Information - Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency. You may be required to work nights, weekends, and/or holidays. In return we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan.

Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. So what's your passion?

Please get in touch and tell us how you could bring your individual skills to IHG. IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Description

Do you have a passion for food and beverage? Calling all foodies, great opportunities await.

FOOD AND BEVERAGE MANAGER

SUMMARY

Responsible for the In Room Dining and restaurant/ bar food and beverage operations; oversees the day to day operations of these outlets to maintain an efficient, well maintained, profitable and guest centric environment. Responsible for organizing the activities and food and beverage services to deliver the highest guest experience while following Brand standards.

Sets and maintains high standards of food and beverage quality, and is strategically creating programs and processes to increase associate satisfaction and reduce turnover, while tightly managing costs to achieve budgeted profitability. Requires moving supplies to multiple ranch venues and operating ranch vehicle or ranger. Must oversee associates and maintain ranch assets at multiple locations on ranch

RESPONSIBILITIES

Ensures all white lodging way systems are in place and maintained daily.

Ensure prompt and efficient service to all guests.

Utilize the sales and marketing plan as basis for setting customer service goals and long term scheduling. Validate the sales plan is in line with Monthly and Quarterly projections.

Monitor and respond to ruminate guests' reviews.

Monitor and assess product quality, satisfaction, and trends to determine if any change in programs or strategy is required.

Initiate and implement marketing and up-selling techniques to promote food and beverage services and to maximize overall revenue.

Ensure all team members have current knowledge of outlet offerings, products, services, facilities, event, pricing and policies and are knowledgeable of the local area and events.

Works closely with social media and marketing contacts in Sales on promotional and operational efforts to maximize achievement of sales (advertising, posters, mailers, local businesses and residences).

Protects the assets of the company, including but not limited to food and beverage items, service supplies, FF&E, the reputation, and legal standing of the operation. Ensures that controls are in place to satisfy the needs of internal audit and to prevent theft.

Critique the performance of the outlets monthly during the P&L and financial review. Be able to speak to the labor performance of the outlets weekly during the wage meeting, and food and beverage managers meeting.

Assure adherence to the cash handling policies and cash reconciliation of all over/short, missing and/or voided checks and other accountability processes.

Assure adherence to the White Lodging internal audit guidelines

Monitors food and beverage inventories, breakage, and pars of all china, glass and silver for loss.

Generate an accurate weekly forecast in order to schedule associates properly so to deliver the best guests experience while following budgeted labor costs.

Coordinate the efforts of the F&B outlets to coincide with volumes in business generated by Group and Transient business and events in the downtown market.

Ensure that food handling and safety guidelines are in effect and followed.

Ensure the local food safety regulations are followed.

Ensures that all food and beverage supervisors and associates "own the food and beverage experience" and are actively involved in the delivery of the service strategy. Displays passion about customer service and makes frequent contact with customers to ensure satisfaction.

Ensures cleanliness and proper inspections of associate side work before associates are dismissed from their shifts. Ensures completion of a thorough walk-thru of all areas prior to departure. Makes any corrections that need to be made.

Handles or assists with any guest related complaints, as well as coordinating the follow up on those complaints.

Ensure that all guests are treated with a professional and consistent manner.

Property: Hyatt House Denver/Downtown

Hotel Brand/Office Type: White Lodging

Primary Location: United States-Colorado-Denver

Schedule: Full-Time

Job: Food and Beverage

Job Sub Category: Food and Beverage

Req ID: 1255259

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Description

About us

At Intercontinental Hotels Group, we own, operate and franchise more than 3500 hotels, offering close to half a million guest rooms in nearly 100 countries. By bringing your expertise and passion to any one of our brands, you will help us achieve our vision: to be the most preferred, admired and successful hotel company the world over.

Your day to day

Prepare and/or transport all food and beverage items and associated supplies, equipment, and materials to and from the buffet areas.

Monitor area to ensure adequate supplies of food, beverage, trays, plates, utensils, napkins, condiments, etc. to serve all guests; replenish buffet items and areas as necessary.

Follow preparation methods, times, and quality and presentation standards. Monitor taste, appearance, texture, serving temperature, portion size, and garnish method as required.

Welcome guests and respond to requests in a prompt and professional manner. Refer any serious matters to management.

Purchase and/or requisition for purchase inventory to ensure adequate minimum and maximum stocks of all food, beverage, material, and equipment.

Monitor and control food and beverage costs and ensure procedures are followed to ensure the security and proper storage of food and beverage products, inventory, and equipment and to minimize waste.

Maintain a clean, neat, and well-organized work and buffet area, which may include but is not limited to hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, sneeze guards, and counters. Empty trash receptacles and clear tables as required.

Check the working condition of equipment and machinery in accordance with specifications. Report to supervisor all unsafe or malfunctioning equipment, safety hazards, or any other maintenance and repair needs.

May operate dishwashing machine in accordance with manufacturer specifications and instructions and place clean dishes and utensils in assigned storage location.

Promote teamwork and quality service through daily communication and coordination with other departments.

Perform other duties as assigned.

What we need from you

Basic reading, writing and math skills and some prior food preparation experience preferred.

Carrying or lifting items weighing up to 50 pounds

Standing up and moving about the kitchen and cafeteria

Handling food, objects, products, and utensils

Bending, stooping, kneeling

Communication skills are utilized a significant amount of time when interacting with guests and supervisors.

Food service permit or valid health/food handler card as required by local or state government agency.

Reading and writing abilities are utilized often when preparing buffet items from instructions.

Mathematical skills, including basic math, measurements, quantities, and variances are used frequently.

May be required to work nights, weekends, and/or holidays

What we offer

In return we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people.

Most importantly, we'll give you the room to be yourself. So what's your passion? Please get in touch and tell us how you could bring your individual skills to IHG.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Apply Now

Description

About us

Do you see yourself as a Food & Beverage Attendant? What's your passion? Whether you're into exploring caves, cooking or bird watching, at IHG Army Hotels Fort Lee we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.

We are IHG Army Hotels located on Fort Lee Army Base Virginia. We are in the process of being branded the World's Largest Holiday Inn Express. We have 1000 room located at 2301 Mahone Ave and 138 rooms located at 9051 Mahone Ave. We cater to the Military, Military Families and Civilians as well..

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Your day to day

JOB OVERVIEW:

Part Time Position

Attend food and beverage buffet areas ensuring a high level of quality and consistency. Adhere to all health, sanitation, and cleanliness standards that meet state and local Health Board inspection, brand standard, and hotel requirements.

DUTIES AND RESPONSIBILITIES:

• Prepare and/or transport all food and beverage items and associated supplies, equipment, and materials to and from the buffet areas.

• Monitor area to ensure adequate supplies of food, beverage, trays, plates, utensils, napkins, condiments, etc. to serve all guests; replenish buffet items and areas as necessary.

• Follow preparation methods, times, and quality and presentation standards. Monitor taste, appearance, texture, serving temperature, portion size, and garnish method as required.

• Welcome guests and respond to requests in a prompt and professional manner. Refer any serious matters to management.

• Purchase and/or requisition for purchase inventory to ensure adequate minimum and maximum stocks of all food, beverage, material, and equipment.

• Monitor and control food and beverage costs and ensure procedures are followed to ensure the security and proper storage of food and beverage products, inventory, and equipment and to minimize waste.

• Maintain a clean, neat, and well-organized work and buffet area, which may include but is not limited to hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, sneeze guards, and counters. Empty trash receptacles and clear tables as required.

• Check the working condition of equipment and machinery in accordance with specifications. Report to supervisor all unsafe or malfunctioning equipment, safety hazards, or any other maintenance and repair needs.

• May operate dishwashing machine in accordance with manufacturer specifications and instructions and place clean dishes and utensils in assigned storage location.

• Promote teamwork and quality service through daily communication and coordination with other departments.

• Perform other duties as assigned.

What we need from you

Qualifications and Requirements:

You must be able to pass a Federal Background Check via the Military Installation to access the base. Must have or be able to pass Serve Safe Certification.

Basic reading, writing and math skills and some prior food preparation experience preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds

• Standing up and moving about the kitchen and cafeteria

• Handling food, objects, products and utensils

• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with guests and supervisors.

• Food service permit or valid health/food handler card as required by local or state government agency.

• Reading and writing abilities are utilized often when preparing buffet items from instructions.

• Mathematical skills, including basic math, measurements, quantities, and variances are used frequently.

• May be required to work nights, weekends, and/or holidays

Work Area: F&B prep and service areas.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

What we offer

• Exceptional pay at $10.98 per hour

• Medical

• Vision

• Dental

• 401K

• Vacation pay

• Personal time (Full Time Only)

Job Summary

An Assistant Director of Food & Beverage is responsible for directing and administering the activities and services of multiple restaurants in the hotel's continuing effort to deliver outstanding guest service and financial profitability.

What will I be doing?

As an Assistant Director of Food & Beverage, you would be responsible for directing and administering the activities and services of multiple restaurants in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Plan and direct all aspects of restaurant operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation

• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counselling and evaluations and delivering recognition and reward

• Monitor and assess service and satisfaction trends, evaluate and address issues and make improvements accordingly

• Ensure compliance with health, safety, sanitation and alcohol awareness standards

• Initiate and implement up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross-selling products and services hotel-wide

• Recruit, interview and train team members

What are we looking for?

• Minimum 3 years of Food & Beverage experience in a supervisory or managerial role, including the oversight of multiple outlets simultaneously

• Experience in a variety of F&B outlets including fine dining, bar/lounge, and ready-made (grab 'n go)

• Strong knowledge of Micros

• Open availability to work varying days and shifts with primary hours being 12pm-10pm

• Hotel experience preferred, but not required

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

• Hospitality

• We're passionate about delivering exceptional guest experiences.

• Integrity

• We do the right thing, all the time.

• Leadership

• We're leaders in our industry and in our communities.

• Teamwork

• We're team players in everything we do.

• Ownership

• We're the owners of our actions and decisions.

• Now

• We operate with a sense of urgency and discipline

In addition, we look for the demonstration of the following key attributes:

• Quality

• Productivity

• Dependability

• Customer Focus

• Adaptability

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

The employer will consider qualified applicants with criminal histories in a manner consistent with the Los Angeles Fair Chance Initiative for Hiring.

EOE/AA/Disabled/Veterans

Description

Responsible for the supervision of all aspects of The Restaurant functions, in accordance with the hotel's standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.

ESSENTIAL FUNCTIONS:(include the following. Other duties may be assigned.)

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

Anticipate guests' needs, respond promptly and acknowledge all guests however busy and whatever time of day.

Maintain positive guest relations at all times.

Resolve guest complaints, ensuring guest satisfaction.

Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.

Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

Maintain complete knowledge of:

• all liquor brands, beers and non-alcoholic selections available in the Restaurant.
• the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• designated glassware and garnishes for drinks.
• all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
• daily menu specials.
• dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• P.O.S. and manual system procedures.
• daily house count, arrivals/departures, V.I.P.'s.
• scheduled in-house group activities, locations and times.
• and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

Assist in establishing par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.

Meet with the Chef to review daily specials; update board throughout shift and ensure that staff is aware.

Periodically check with the Front Desk to review updates on house count and arrivals.

Review sales for previous day; resolve discrepancies with Accounting.

Ensure that staff report to work as scheduled. Document any late or absent employees, report to Food & Beverage Director.

Coordinate breaks for staff.

Assign work and side duties to staff. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.

Monitor the preparation of station assignments.

Assist in conducting pre-shift meeting with staff and review all information pertinent to the day's business.

Inspect grooming and attire of staff; rectify any deficiencies.

Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.

Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.

Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.

Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.

Review the Open Table, pre-assign designated tables and follow up on all special requests.

Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.

Check the pick-up station and side stations.

Monitor and assist Host(ess) in greeting and escorting guest and residents to their tables. Ensure that tables are seated to best service the guest and residents.

Anticipate heavy business times and organize procedures to handle extended waiting lines.

Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

Check the status of all orders and ensure that they are delivered within designated timelines.

Monitor and ensure that all tables are cleared and reset according to department procedures.

Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.

Assist restaurant staff with their job functions to ensure optimum service to guests.

Handle voided checks.

Assist servers with expediting problem payments.

Issue manual checks when the system is down and ensure accountability of such.

Assist with running system closing reports and ensure that all servers' checks are closed before they sign out.

Ensure all closing duties for staff are completed before staff sign out.

Assist in providing feedback to staff on their performance.

Foster and promote a cooperative working climate, maximizing productivity and employee morale.

Assist with preparation of daily/weekly payroll and tip distribution records.

Complete all paperwork and closing duties in accordance with departmental standards.

Review status of assignments and any follow-up action with on-coming Supervisor/Manager.

SECONDARY JOB FUNCTIONS

Assist with preparation weekly work schedules in accordance with staffing guidelines and labor forecasts.

Complete and direct scheduled inventories.

Assist with conducting monthly departmental meetings.

Attend designated meetings, menu and wine tastings.

Assist staff with serving tables

Expedite on floor or in kitchen as business demands.

Update P.O.S. menu changes.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand, walk, and taste or smell. The employee is occasionally required to sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions. The employee frequently works near moving mechanical parts.

The noise level in the work environment is usually moderate.

QUALIFICATION STANDARDS:

Education:

Some college

Experience:

Minimum 18 years of age to serve alcoholic beverages.
1 year experience as a Supervisor.

Food handling certification

Provide legible communication and direction

Compute basic arithmetic

Familiarity with food and beverage cost controls

Ability to:

• Enforce hotel standards, policies and procedures with Restaurant staff.

• Prioritize and organize work assignments, delegate work.

• Direct performance of Restaurant staff and follow up with training where needed.

• Motivate Restaurant staff and maintain a cohesive team.

• Ascertain Restaurant training needs and provide such training.

• Be a clear thinker, analyze and resolve problems exercising good judgment.

• Suggestively sell menu items, beverages and wines.

• Input and access information into P.O.S. system.

• Work without direct supervision.

Property: Hyatt Regency North Houston

Hotel Brand/Office Type: Hospitality Ventures Management Group

Primary Location: United States-Texas-Houston

Schedule: Full-Time

Job: Food and Beverage

Job Sub Category: Food and Beverage

Req ID: 1173255