Log In
Sign Up
br{display:none;}.css-58vpdc ul > li{margin-left:0;}.css-58vpdc li{padding:0;}]]>
ESSENTIAL POSITION FUNCTIONS:
Food & Beverage
1. Manages, trains and observes service team members in all technical and non-technical aspects of their role including restaurant and lounge standards of quality and service
2. Create team member schedule to ensure demand staffing pattern and budget, monitoring and reporting labor details
3. Manages restaurant and lounge to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
4. Manages, trains and observes American table service standards by service staff
5. Confirms that all service staff are in proper uniform and adhere to appearance standards and conducts pre-service huddle with all necessary staff
6. Manages, trains and observes team members on enhanced order taking and use of POS
7. Manages and observes service in all food and beverage areas and events, acknowledges and greets guests
8. Rounds all food and beverage areas ensuring guest needs are met
9. Monitors, evaluates and supervises team member performance, retrain as needed
10. Tracks stock levels of food, supplies, and equipment, forecast needs, and oversee ordering
11. Adhere to and enforce team member compliance with health, safety, and sanitation standards
12. Tracks, manages and report on financial performance, inventory, and personnel status
13. Communicates with Chef, service and kitchen staff regarding reservations and/or special events
14. Conducts weekly beverage inventories and quarterly china, glass and silverware inventories
15. Opens and closes restaurant and lounge areas on a regular basis and ensures all is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked
16. Maintains effective profit and loss controls, maximizing food and beverage sales by identifying and marketing special events and training team on “suggestive selling”
17. Maintains guest satisfaction by handing inquiries, concerns or comments and providing service recovery; acquiring feedback from guests to ensure satisfaction and/or implement service improvement
18. Maintain consistency of service by being aware of and prepared for all reservations and large parties that may affect food and beverage service operations
19. Ensures a pleasant dining experience by collaborating with Chef in the creation of menus and menu pricing
20. Find new ways to promote the restaurant through customer service standards and focus on building sales and forecasting enhanced future performance
21. Ensures restaurant and lounge is in impeccable condition, submitting work orders when needed
22. Westminster Communities Alcohol Training certified within 7 days of hire
23. Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
Food & Beverage
1. Manages, trains and observes service team members in all technical and non-technical aspects of their role including restaurant and lounge standards of quality and service
2. Create team member schedule to ensure demand staffing pattern and budget, monitoring and reporting labor details
3. Manages restaurant and lounge to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
4. Manages, trains and observes American table service standards by service staff
5. Confirms that all service staff are in proper uniform and adhere to appearance standards and conducts pre-service huddle with all necessary staff
6. Manages, trains and observes team members on enhanced order taking and use of POS
7. Manages and observes service in all food and beverage areas and events, acknowledges and greets guests
8. Rounds all food and beverage areas ensuring guest needs are met
9. Monitors, evaluates and supervises team member performance, retrain as needed
10. Tracks stock levels of food, supplies, and equipment, forecast needs, and oversee ordering
11. Adhere to and enforce team member compliance with health, safety, and sanitation standards
12. Tracks, manages and report on financial performance, inventory, and personnel status
13. Communicates with Chef, service and kitchen staff regarding reservations and/or special events
14. Conducts weekly beverage inventories and quarterly china, glass and silverware inventories
15. Opens and closes restaurant and lounge areas on a regular basis and ensures all is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked
16. Maintains effective profit and loss controls, maximizing food and beverage sales by identifying and marketing special events and training team on “suggestive selling”
17. Maintains guest satisfaction by handing inquiries, concerns or comments and providing service recovery; acquiring feedback from guests to ensure satisfaction and/or implement service improvement
18. Maintain consistency of service by being aware of and prepared for all reservations and large parties that may affect food and beverage service operations
19. Ensures a pleasant dining experience by collaborating with Chef in the creation of menus and menu pricing
20. Find new ways to promote the restaurant through customer service standards and focus on building sales and forecasting enhanced future performance
21. Ensures restaurant and lounge is in impeccable condition, submitting work orders when needed
22. Westminster Communities Alcohol Training certified within 7 days of hire
23. Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
Licensed Building Dining Services
1. Supervises the staff which involves direct and indirect responsibilities for interviewing, selection, training, motivating, wage and salary administration, performance appraisal, managing policies and procedures to ensure achievement of the department’s goals
2. Responsible for the strategic planning and operations of the department by implementing cost control measures and meeting budget goals
3. Plans and implement menus that meet resident’s satisfaction and nutritional needs.
4. Ensures that training and certification needs are maintained
5. Plans and coordinates selection, purchase, storage and maintenance of food & beverages. Ensures proper operation and maintenance of kitchen equipment
6. Prepares and plans the Dining Services Department’s budget and submits to the Executive Director for review and approval
The above position description is not to be construed as a complete listing of the assignments and responsibilities assigned to any employee; nor are such assignments restricted to those precisely listed in the description. This position description may change from time to time as the needs of the organization change.
