Job Summary

Department: Food and beverage

Supervisor Title: Assistant General Manager, General Manager

ESSENTIAL FUNCTIONS

• Responsible for staffing and quality of the hotel’s restaurant.
• Monitor quality of service by observing or asking customers about needs.
• Resolve customer complaints about service, food quality, etc. by assessing problem and taking immediate action.
• Forecast and determine when customer volume requires adding or re-assigning staff and making adjustments accordingly.
• Schedule and direct staff in their work assignments.
• Implement procedures to control food and labor costs.
• Administer procedures related to Internal Audit.
• Inspect facilities and equipment for clean, safe and sanitary conditions.
• Maintain positive working relationships with regular vendors, guests, and co-workers.
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet.
• Organize and conduct pre-shift and departmental meetings, communicating pertinent information to the staff, such as house count and menu changes.
• Monitor the quality of food preparation (cooking techniques, food temperatures, and plate presentation).
• Monitor storage and rotation of food stock and supplies to ensure sanitation and inventory procedures are in accordance to hotel guidelines.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Maintain an open line of communication between guests, management, and service staff.
• Discuss operational problems with co-workers or supervisors in order to work out solutions.
• Schedule and attend required meetings.
• Follow hotel standards for safety and security.
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express.
• Perform general cleaning tasks to adhere to health and safety standards.
• Keep work area clean and organized.
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.
• Complete other duties as assigned by supervisor.

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PHYSICAL REQUIREMENTS:

Sitting occasionally

Walking frequently

Climbing stairs occasionally

Crouching/bending/stooping occasionally

Reaching occasionally

Grasping occasionally

Pushing/pulling occasionally

Lifting/carrying up to 50 lbs.

SAFETY REQUIREMENTS:

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your manager.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

• The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
• Thorough knowledge of basic food preparation and restaurant operations including, foods, beverages, supervisory aspects, service techniques, and guest interaction.
• Considerable skill in math and algebraic equations using percentages.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.

QUALIFICATION STANDARDS

EXPERIENCE

Food and Beverage service experience, preferably at a supervisory level.

LICENSES OR CERTIFICATES

Must obtain any government required licenses or certificates. CPR certification and/or First Aid Training required.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

NOTICE:

The hotel business operates seven days a week, 24 hours a day. Due to this, it may be necessary to move associates from their accustomed shifts to conform to the demands of the hotel and our guests. In addition, this is the hospitality business and a hospitality service atmosphere must be projected at all times.

Upon employment, all employees are required to fully comply with all rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subjected to disciplinary action, up to and including termination of employment.

I have read and understand my job description as stated above.

Job Type: Part-time

Schedule:

• Holidays
• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Champaign, IL 61820: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant experience: 1 year (Preferred)

Language:

• English (Preferred)

Shift availability:

• Day Shift (Preferred)

Work Location: In person

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