Los Fuegos

3 days ago

Miami Beach, United States Faena Hotels and Residences LLC Full time
THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world's finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

JOB OVERVIEW

Courteously greet and escort guests to tables and assist in seating, ensuring Faena standards of service. Assist in preparing the Restaurant for service and maintaining the cleanliness of the room at all times. Take reservations and maintain reservation book/system. Assist in monitoring the guests' needs and all phases of the operation.

DUTIES AND RESPONSIBILITIES
  • 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.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain complete knowledge of:
  1. Scheduled daily activities and in-house groups.
  2. Daily house count.
  3. Hotel extension numbers.
  4. Mobile number/radios carried by hotel personnel.
  5. Hours of operation of each outlet, ambiance, menu selections and price range.
  6. Features and services provided by the hotel.
  7. Menu items, specials, out of stock items, liquor brands, beers and non-alcoholic selections available in the Restaurant.
  8. Table/seat/station numbers, proper table set ups, room capacity, hours of operation, price range and dress code of the Restaurant.
  • Be familiar with the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
  • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
  • Prepare station chart and assign stations to staff following departmental procedures.
  • Set up Host(ess) station with necessary supplies; maintain cleanliness at all times. Report shortages to Supervisor.
  • Inspect condition and cleanliness of menus and wine lists; ensure designated amounts are available. Update menus and wine lists as changes occur.
  • Inspect the Restaurant environment and entrance area, ensuring that all standards are met; rectify any deficiencies; maintain cleanliness at all times.
  • Place newspapers in designated areas for breakfast as specified in departmental procedures.
  • Inspect tables and stations, ensuring that all set ups meet the department standards.
  • Check throughout meal period. Relay deficiencies to respective personnel and follow up on corrections.
  • Guide the Servers and Bus persons in table set-up needs to ensure optimum service to guests.
  • Answer restaurant telephone courteously and efficiently as specified in departmental standards.
  • Take, record and confirm restaurant reservations/cancellations as specified in departmental standards.
  • Greet and acknowledge all arriving guests, however busy and whatever time of day.
  • Escort guests to tables and assist in seating at tables; present menus and extend congeniality's in accordance to department guidelines.
  • Accommodate all requests for information courteously.
  • Communicate V.I.P. arrivals and special requests to designated personnel for follow up.
  • Monitor and ensure that all aspects of service conform to departmental standards. Notify respective personnel for problems to be corrected.
  • Extend courteous departures as guests leave the restaurant and invite them to return.
  • Ensure tables are cleaned and reset.
  • Complete closing duties as assigned.
  • Oversee and check completion of staff's closing duties.
  • Oversee all aspects of restaurant during absence of Manager and/or Supervisor.
  • Legibly document pertinent information in restaurant log book.
  • Be familiar with operation of Point of Sale system and manual system procedures.
  • Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts

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