HAVEN Kitchen

Overview:

This is a floor leader position that assists in the daily operations of the Restaurant, Bar Service, Pool, and In Room Dining to ensure optimum performance, exceptional guest service, and maximum profitability.

You will train and motivate staff to provide amazing guest experiences.

Responsibilities:
Maintains fine dining service standards, assists servers and hosts on the floor during service periods, and supervises restaurants where applicable

Ensures guest and team members' satisfaction while assisting on the floor

Handles team members' questions and concerns

Monitors team members to ensure performance expectations are met

Trains team members to follow restaurant procedures and sequence of service

Provides feedback to team members based on observation of service behaviors

Assists in supervising daily shifts operations

Supervises restaurant and all related areas in the absence of the General Manager

Participates in department meetings by communicating a clear and consistent message regarding the department departmental goals to produce desired results

Ensures all team members have proper supplies, equipment, and uniforms

Communicate to Chef and Managers on any issues regarding food quality and services levels

Assists in ensuring compliance with all restaurant policies, standards, and procedures

Monitors alcohol beverage service in compliance with local laws

Performs all duties of the restaurant team members and related departments as necessary

Opens and closes restaurant and bar; ensures all the side-work is executed properly

Provides exceptional customer service

Interacts with guests to obtain feedback on product quality and service levels

Encourages team members to provide excellent customer service and with Wave Service standards

Handles guest problems and complaints, seeking assistance from supervisor as necessary

Conducts inventories to maintain par levels

Ensures all end-of-day cashouts are completed correctly, sends out end-of-day reports via e-mail

Shows impeccable knowledge of the menu and wine list, able to offer pairing suggestions to restaurant guests

Works with the following software applications: OpenTable, Micros Symphony, Alice, Microsoft Office

Qualifications:
Bachelor's degree in Hospitality or Food & Beverage industry.

Knowledge. Alcohol service and Food Handler certifications are required. Familiarity of restaurant terminology and food service techniques is preferred.

Minimum of three years supervisory experience in the Food & Beverage industry required; or equivalent combination of education and experience.

3-5 years of restaurant management experience is required; full-service dining and hotel experience preferred in a luxury setting.

Professional, team player, polite manner, a neat and clean appearance.

Excellent communication skills, highly organized with strong attention to detail.

Must be able to work evenings, weekends, and holidays.

Certified Professional Food Managers certification.

UKG (timekeeping system), Micros, OpenTable, Revinate, Alice knowledge preferred.

Working Environment/Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

While performing the duties of this job, the team member is regularly required to walk, stand, and sit 6-8 hours per day and may have exposure to basic cleaning supply chemicals.

The team member is occasionally required to climb and use balance.

Additionally, they will frequently be asked to use their hands and arms to reach, carry, pull, and lift up to 25 lbs.

Specific vision abilities required by this job include close vision, distance vision, and peripheral vision.

While performing the duties of this job, the team member will experience temperature fluctuations (rain, wind, heat, humidity), and moderate to high noise levels.

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