Task Force Food & Beverage Manager

JOBSUMMARY

Serve guests in a professional, efficient,and courteous manner. Prepare specified areas for food and beverage service.

ESSENTIAL JOB FUNCTIONS

• Maintains general knowledge of:

• Menu

• Wine List

• All hotel facilities/services, enabling server to respond to guest inquiries appropriately.

• Provide the absolute highest quality of food, beverage, atmosphere, and service.

• Quickly address, resolve, and report any complaints ornegativessituations so guests involved will leave having a positive experience overall and will return.

• Complete side work promptly andin accordance withstandards 

• Promote andmaintainstrong lines of communication and teamwork between the dining room and kitchen, and all other departments as they interact with Food and Beverage.

• Maintains a high standard of personal hygiene and appearancein accordance withour Dress Code Standards for uniformed associates. 

• Assistsother associates with their job functions to ensureoptimumservice to guests.

• Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.

• Performs all job functions, special projects, andtasks asassigned.

• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.

• Maintain knowledge of hotel features/services, outlets, hours of operation, etc.

• Practice emergency procedures in compliance with hotel/company standards; react andassistin hotel emergency situations as needed.

• Always bean ambassador of the hotel and the company, in and out of the workplace.

• SupportForbes Standards; strive to continuously improve.

• Ensure by example that theInn at Perry Cabinphilosophy is known.

• Observe standards for the department in image, appearance, and grooming;properly representthe company and the profession to outside organizations and the community.

• Be knowledgeable of, implement, communicate, andcomply withpolicies of Inn at Perry Cabin and its Hotel Human Resources Department.

• Maintain confidentiality and security of all guests and general hotel information.

SUPERVISORY RESPONSIBILITIES

None

JOB REQUIREMENTS

Education & Experience

• High school diploma or GED preferred. 

• At least 1 year of experience in a luxury hotel or fine dining restaurant preferred.

Skills

• Ability to communicate informationregardingfood and beverage to guests.

• Ability to work without direct supervision.

• Ability to ensure confidentiality ofguestandhotel.

• Ability to focus attentiontodetails.

• Ability to prioritize and organize work.

• Ability tomaintaina flexible schedule according to the needs of the position and the demands of the business. 

WORKING CONDITIONS

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to Be Used

• Flip charts, tables, carts, racks, banquetChina, glassware, flatware, and silverware

• Formal uniform

Physical & Mental Requirements

• Regularly required to stand forlong periodsof time, walk, talk, and hear;frequentlyrequiredto use hands to finger, handle, feel;frequentlyrequiredto reach with hands and arms above head;frequentlyrequiredto sit, balance, stoop, kneel and crouch. Requires manual dexterity sufficient to handle glasses, plates, silverware, etc.  Requiresnormal range of hearing and vision.

• Must be able to lift at least 35 pounds and push, pull, and move equipment, supplies, etc., more than 75 pounds.

Work Environment

• Entirety of property—exposure to direct sunlight, high humidity and/or steam, moisture; extremes of heat and cold, noise, grease, cleaning, and polishing agents; potentially slippery floors; and other environmental exposures. 

• The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc.