Responsible for the management of all aspects of the Pyramid Restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.
ESSENTIAL JOB FUNCTIONS
- 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.
- Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
- Maintain positive guest relations at all times.
- Resolve guest complaints, ensuring guest satisfaction.
- Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Maintain complete knowledge of:
- all liquor brands, beers and non alcoholic selections available in the Restaurant.
- 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, 86’d items.
- dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
- P.O.S. and manual system procedures.
- daily housecount, arrivals/departures, V.I.P.’s.
- scheduled in-house group activities, locations and times
- and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
- Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
- Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
- Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff are aware of such.
- Periodically check with the Front Desk to review updates on housecount and arrivals.
- Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
- Ensure that staff report to work as scheduled. Document any late or absent employees.
- Coordinate breaks for staff.
- Assign work and side duties to staff . Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.
- Monitor the preparation of station assignments.
- Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
- Inspect grooming and attire of staff; rectify any deficiencies.
- Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
- Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
- Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.
- Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
- Review the reservation book, pre-assign designated tables and follow up on all special requests.
- Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
- Check the pick-up station and side stations.
- Monitor and assist Host(ess) in greeting and escorting guests to their tables. Ensure that tables are seated to best service the guests.
- Anticipate heavy business times and organize procedures to handle extended waiting lines.
- Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
- Check the status of all orders and ensure that they are delivered within designated timelines.
- Monitor and ensure that all tables are cleared and reset according to department procedures.
- Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
- Assist restaurant staff with their job functions to ensure optimum service to guests.
- Answer outlet phone.
- Access all functions of the P.O.S. system. Restock journal tape and change ribbons as needed.
- Handle voided checks.
- Assist servers with expediting problem payments.
- Issue manual checks when the system is down and ensure accountability of such.
- Run system closing reports and ensure that all servers' checks are closed before they sign out.
- Ensure all closing duties for staff are completed before staff sign out.
- Conduct a # week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
- Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Respond to all pages by beeper.
- Prepare and submit daily/weekly payroll and tip distribution records.
- Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
- Document pertinent information in department log book.
- Complete all paperwork and closing duties in accordance with departmental standards.
- Review status of assignments and any follow-up action with on-coming supervisor