-Manages subordinate supervisors/lead personnel who supervise team
members in the assigned restaurants and/or In-Room Dining. Is
responsible for the overalldirection, coordination, and evaluation
of these units. Carries out supervisoryresponsibilities in
accordance with the organization's policies and applicablelaws.
Responsibilities include interviewing, hiring, and training team
members;planning, assigning, and directing work; appraising
performance; rewarding anddisciplining team members; addressing
complaints and resolving problems.Responsible for planning
department goals and directing team members toachieve results.
-Monitors day-to-day restaurant operations to ensure standards of
productpresentation and service exceed guest expectations and meet
or exceedproperty standards. Takes corrective action as needed.
-Achieves budgeted revenues, controls expenses and maximizes
profitabilitywithin assigned areas. Utilizes computer programs to
analyze forecasts, costand revenue reports. Makes decisions and
takes action based on thatinformation to maximize profitability.
Ensures quality and portion control whileminimizing waste or loss
of supplies to maintain profitability.
-Maximizes profitability by optimizing menu prices and selection.
Assists indeveloping and implementing new menu ideas, wine list,
pricing and marketingprograms.
-Ensures guests receive outstanding, consistent, exceptional
service bycirculating through each dining area. Seeks opportunities
to improve satisfactionand immediately handles any guest concerns
-Ensures all dining, service and kitchen areas are clean and
properly set up.Maintains sufficient inventory of food, supplies
and equipment and orders asneeded. Participates in weekly/monthly
inventories. Prepares and submits liquorand supply orders. Ensures
equipment is properly maintained. Ensurescompliance with all food
and beverage regulations.
-Monitors SOPs to ensure consistent exceptional service is
provided. Assists indeveloping and updating policies and
procedures. Participates in weekly meetingwith Food & Beverage
Management Team to ensure weekly goals, challenges,and service
standards are met.
-Follows all standard food handling, TIPS, sanitation and health
Other Responsibilities/Supportive Functions:
-Makes merit recommendations within budget or established
guidelines.Recommends promotions or reclassifications within
-Approves leave and time away from work within company policy.
-Responds to guest inquiries and coordinates special arrangements
-Assists in developing the annual Food & Beverage budget for
-Resolves guest complaints within scope of authority, otherwise
refers the matterto upper management. Notifies supervisor and/or
Security of all unusual events,circumstances, missing items, or
-Ensures that minors and intoxicated persons are not served
alcoholicbeverages. Notifies management of any problems resulting
complaints, intoxication or disruptive behavior.
Qualifications (relevant experience, education and training):
-High school diploma, general education degree (GED) or equivalent
-Two years management experience in a high volume restaurant
-Possess solid knowledge of restaurant management, service
standards ofcomparable hotel, guest relations and etiquette.
Ability and experience insuccessfully leading and coordinating
staff in a high volume, time sensitiveenvironment. Requires ability
to lead others in the department by mentoring andproviding training
that results in staff that meets/exceeds guest expectations
andprovides a high level of guest satisfaction.
-Ability to develop and maintain effective operating and control
processesdesigned to attain maximum operating efficiency while
ensuring adherence toestablished operating criteria.
-Ability to monitor labor as required by anticipating business
activity whileensuring that positions are staffed when and as
needed and labor cost objectivesare met.
-Requires ability to serve needs of guests through verbal
face-to-face interactions.Contacts sometimes contain
confidential/sensitive information so requires abilityto use
discretion. Must demonstrate positive attitude and
professionaldemeanor. Requires strong communication and
interpersonal skills andcommitment to a high level of guest
-Uses logic and reasoning to identify the strengths and weaknesses
of alternativesolutions, conclusions or approaches to problems.
Requires attention to detail.Must be able to solve problems and
remain calm and alert if dealing with difficultguest, during busy
activity periods or in an emergency situation.
-Must be at least 21 years of age to serve alcoholic beverages.
Must completeTIPS-- (Training for Intervention Procedures) alcohol
awareness certification asscheduled upon employment. Must have a
valid current Food Handlers Card orwillingness and ability to
obtain one within 30 days of employment.
-Due to the cyclical nature of the hospitality industry, team
members may berequired to work varying schedules to reflect the
business needs of the hotel.Work schedules will include working on
holidays, weekends and alternate shifts.
The Doubletree by Hilton Irvine Spectrum is an equal opportunity