Assistant Food

About Us:
At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

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Location Description:

Hawks Cay Resort, an iconic destination resort in the Florida Keys, reopened in August 2018 following a $50 million renovation. A recipient of the prestigious AAA Four Diamond Award and a member of the Preferred Hotel Group Lifestyle Collection, this 60-acre, tropical destination boasts 177 guestrooms and 250 two- and three-bedroom villas, a full-service marina, six restaurants, saltwater lagoon, five swimming pools, kid and teen clubs and spa.

Overview:
JOB SUMMARY:

Determines staff requirements and scheduling needs for the profitable operation of his or her restaurant.

Works with the Department of Human Resources to recruit, interview, select and hire necessary staff for efficient and profitable operation.

Develops an efficient organization of supervisory and support staff (such as assistant manager, night manager, host or hostess, cashier and waitstaff).

Organizes or directs the organization of all approved restaurant procedures and sees that the employees know and follow them.

May be required to organize or direct the organization of related kitchen and food preparation procedures, or to work closely with the Chef or Sous Chef on related kitchen and food preparation procedures.

Keeps informed of all government, sanitary and safety regulations having to do with the restaurant operation and ensures staff adheres to them as well.

Keeps informed of all company operating polices and procedures and directs their use by all employees.

Operates all aspects of his/her restaurant so as to provide the highest level of service and maximum profit.

Maintains direct contact with guests as often as possible to ensure maximum guest satisfaction.

Keeps informed of all related in-house, local and national promotions, specials, merchandising plans and programs and current advertising and keeps staff informed.

Conducts (or delegates to competent subordinate) pre-meal briefing sessions with restaurant staff, emphasizing current menu items, specials and suggestive selling techniques.

Keeps all staff informed and conscious of the effect every area of the business has on sales from appearance (inside and outside) to service, food preparation, check handling and guest relations.

Handles guest complaints in the most polite and courteous manner appropriate to the circumstances to assure guest satisfaction.

May be requested or required to contact local civic groups, clubs, businesses or social organizations to encourage their business; especially if their restaurant is equipped to handle groups.

Prepares and maintains all inventories, records, schedules and reports required by the company or F&B director, rendering these reports accurately and promptly.

Conducts information and training meetings with his/her staff, or sees that such meetings are conducted by competent subordinates.

Requisitions or supervises the requisition of all necessary supplies, such as condiments, linen, china and glassware, silver and paper products.

May under certain circumstances be required to perform any function of the restaurant (cashier, host/hostess, wait, bus, etc),

therefore the Assistant Food & Beverage Manager must be thoroughly and completely familiar with the job descriptions of all subordinate staff and capable of performing their duties efficiently .

Follow a personal plan for self-development, striving to learn more about the business, the industry and management methods while working constantly to maintain a high degree of moral and to instill pride in the company and to stimulate all restaurant employees to perform effectively in their jobs.

Qualifications:
Must be neat, well-groomed, well-poised and possess a pleasing voice.

Must know acceptable customs and etiquette for food service.

Must be able to deal tactfully with others in the capacity of a manager and as a host.

Applicants should be high school graduates, preferably with some college or technical training and have prior experience as a restaurant or dining room manager or assistant manager.

Minimum educational requirements would include two or three years of English and at least two years of general mathematics.

A knowledge of foreign languages (Spanish, German, French) will be considered a plus.

PHYSICAL REQUIREMENTS:

While no specific physical requirements exist for this position, applicants should be in excellent physical condition since they may be expected, on occasion, to have to carry large trays laden with foods and beverages, or to help stock stations and work areas with bulk supplies, china and other items.

NOTE:

The above declarations are not intended to be an "all-inclusive" list of duties and responsibilities of the job described, nor are they intended to be such a listing of skills and abilities required to do the job.

Rather, they are intended only to describe the general nature of the job.

This document is not intended to be and does not constitute any form of employment contract or agreement.

Compensation Range:
The compensation for this position is $55,000.00/Yr. - $65,000.00/Yr. based on qualifications and experience.
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