Job Description
Job Description
This job description serves as a guide for establishing the criteria to fill a specific job, and to assist in service professional evaluation related to that job. The description is subject to change at management's discretion and may include additional or different duties as assigned or directed.
I. Job Summary
Directs and supervises, under the direction of the Director of Food and Beverage all aspects of the Front-of-the-House Food & Beverage operations. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Carillon standards.
II. Essential Job Functions
- Conduct daily departmental briefings during the coverage of shifts
- Represent Outlet in Head of Department meetings
- Lead and inspire the team
- Oversee the development of the team through training, coaching, and mentoring
- Work with Director of Food and Beverage and Chef’s team in the planning of menus
- Performs spot checks on In Suite Dinning Service; calls up to guests’ rooms and solicits feedback from guests about their In-Suite Dining Experiences
- Ensure product delivery meets the highest quality expectations across the food & beverage departments
- Oversee and execute all required month-end inventories and reports
- Ensure 100% accuracy in all audits and internal controls
- Maintain and improve service standards in accordance with Forbes Travel Guide, Leading Hotels of the World and Fine Hotels and Resorts, among others.
- Lead on guest correspondence and complaint handling follows up when required.
- Supervises the maintenance of outlets for cleanliness, sanitation, appearance, and adherence to health code standards.
- Oversees the requisitioning of operating supplies, dry storage food supplies, china, glass and silverware and beverage.
- Maintain complete knowledge of:
- All liquor brands, beers, and non-alcoholic selections available in the outlets.
- 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.
- Point of Sale system and manual system procedures.
- Daily occupancy (arrivals/departures), and VIPs.
- Scheduled in-house group activities, locations, and times.
- Calculate future needs in equipment, assist in placing orders as needed.
- Coordinate one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining.
- Communication between front of the house and back of the house staff
- Prepare shift schedule according to hotel forecasts.
- Possess the knowledge to process payroll for all Food and Beverage staff.
- Assist in supervising kitchen, stewarding and wait staff and provide assistance as needed.
- Supervises staff’s punctuality and adherence to uniform and appearance standards.
- Keep detailed records of daily, weekly, and monthly costs and revenue.
- Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to a maximum employee morale, productivity, and efficiency/effectiveness.
- Keeps Director of Food and Beverage promptly and fully informed of all issues (problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
- Experience managing multiple teams in high volume operations
- Oversee the development and implementation of Standard Operating Procedures for all food & beverage outlets.
- Ability to work a varied schedule that may include early morning, evening, night, weekend, and Holiday shifts
- Performs other duties and responsibilities as required or requested.
III. Education, Experience and Skill Requirement
- Good communicator, both written and verbal.
- Management Food handler Certification.
- Alcohol Training Certification.
- Well-organized and detail-oriented
- 2 years’ minimum experience working in management capacity in an upscale, fast-paced food and beverage operation is a must.
- Must have strong interpersonal skills including guest service motivation, the ability to effectively supervise and instill cooperation in staff, and the ability to work well under pressure.
- Well versed in all aspects of discreetly catering to the highest demands of high profile and powerful clients.
- Must have the ability to stand or walk for long periods of time
- Must be familiar with and adhere to all liquor liability laws.
- Must have a cheerful demeanor and enjoy being around people.
- Enthusiastically embraces and exemplifies Carillon’s mission.
- Participative, hands-on approach. Not an office job.
- Experience in a high-end/luxury condo-hotel and/or spa environment a plus.
- Bilingual preferred.
- Must be willing to work flexible hours: breakfast, lunch, dinner, weekends and/or holidays.
Carillon Miami Welleness Resort is an equal opportunity employer