The Kessler Collection
JOB SUMMARYThis individual is a member of the management team, overseeing the restaurant to ensure the guests receive the ultimate dining experience. Areas of responsibility include Restaurant/Lounge and In-Room Dining. Supervises daily restaurant operations, maintains sanitation standards, and assists service staff on the floor during peak meal periods. Strives to continually improve guest and grand performer's satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.CORE RESPONSIBILITIESGuest service - 40%Acts as the guest service role model for the restaurant; set a good example of excellent customer service and creates a positive atmosphere for guest relations.Assists servers and hosts on the floor during meal periods and high demand times.Handles guest problems and complaints.Meets with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.Schedules dining reservations and arrange parties or special services for diners.Administrative - 10%Ensures point of sale operations and cash handling practices are following standard operating procedures.Ensures corrective action is taken to continuously improve service results.Interviews, schedules, trains, develops, empowers, coaches, and counsels, resolves problems, provides open communication and recommends discipline when appropriate.Holds daily line-up meetings and monthly departmental meetings with staff reviewing daily events, safety issues/concerns, and guest comments.Edits work schedules and evaluate the work performance of employees.Training - 10%Ensures staff understands local, state, and Federal liquor laws.Ensures grand performers receive ongoing training to understand guest expectations.Ensure grand performers are current on required certifications per company & health code standards.Supervisory - 40%Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management.Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas.Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.Empowers grand performers to provide excellent customer service.Ensures grand performers are treated fairly and equitably. Strives to improve associate self-confidence and increase employee retention.Monitors alcohol beverage service in compliance with local laws.Supervises daily shift operationsOversees the caf outlet in the absence of the caf manager.Ensures Grand Performers are in compliance with appearance standards.Inspects dining room serving stations for neatness and cleanliness.KNOWLEDGE, SKILLS, AND ABILITIESExcellent leadership skillsAbility to perform all tasks for each position in FOH FExcellent guest service and interpersonal skills with the ability to relate to diverse guest types.Ability to remain calm and well organized under pressure while working quickly.Ability to prioritize and maintain multiple tasks at a time.Keeps emotions under control.Excellent time management skills.Strong verbal and written skillsStrong organizational skills with attention to detail.Ability to properly operate the telephone and all software used for the POS system.Strong math skills.Thorough knowledge of Food and Wine, as well as Beer, liquor, and mixed drinks.Must demonstrate accuracy and thoroughness.Knowledge of elementary financial controlsAbility to respond promptly to customer needs.Ability to communicate effectively with guests and Grand PerformersMust speak clearly and persuasively in positive or negative situations.Proficient in Micros POS systemProficient in Open Table reservation systemComputer savvy (MS Office suite)Basic math skills for cash handling; ability to provide change and count bank at end of shiftAdaptable to a changing work environment.Local knowledge of the community (attractions activities, etc.)English language and professional communications skills are required.MINIMUM QUALIFICATIONSHigh School diploma - requiredHospitality or customer service experience - requiredMinimum of 5 experience in Front of House, fine dining Food & Beverage operations- requiredMinimum of 3 years of experience in a Supervisory/Management role - requiredGraduate of hospitality management school - preferredManager Food Safety Certification - requiredSUPERVISORY RESPONSIBILITIESSupervision of all restaurant, lounge, Caf, IRD, and pool serving Grand PerformersWORK ENVIRONMENT / PHYSICAL DEMANDSThe physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Standing and walking and sittingMay be required to lift, reach with hands and arms, use fingers (keyboard, etc.) to handle or feel.Lifting requirements of up to 20 poundsUse of the telephone (hearing & speaking)Computer/monitor work.Working in the kitchen on tiled flooring; kitchen conditions may be hot; floor may be slippery (appropriate footwear required)Direct contact with guests, managers, and employees.Occasional environmental exposures to cold, heat, and water.The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.