Job Summary: 

• Responsible for managing restaurant operations.
• Maintain exceptional levels of customer service.
• Recruit, manage, train and develop the Restaurant team.
• Manage guest queries in a timely and efficient manner.
• Work within budgeted guidelines in relation to Food and Payroll.
• Drive sales to maximize budgeted revenue.
• Develop menus with other members of the Food and Beverage team.
• Accountable for monthly stock takes.
• Incentivise team members to maximize sales and revenue.
• Set departmental targets and objectives, work schedules, budgets, and policies and procedures.
• Evaluate guest satisfaction levels with a focus on continuous improvement.
• Ensure communication meetings are conducted and post-meeting minutes are generated.
• Assist other departments and maintain good working relationships.
• Comply with hotel security, fire regulations and all health and safety legislation.

Skills on Resume:

• Operations Management (Hard Skills)
• Customer Service Care (Soft Skills)
• Team Training Development (Hard Skills)
• Cost Budget Control (Hard Skills)
• Sales Revenue Growth (Hard Skills)
• Leadership Motivation (Soft Skills)
• Menu Planning Design (Hard Skills)
• Health Safety Compliance (Hard Skills)

Job Summary: 

• Provide exceptional hospitality to guests and shipmates as prescribed in the RESPECT Service System.
• Accountable for rotating as shift manager and ensuring adherence to cruise scripts, supervision of staff, quality meal service and entertainment.
• Gather necessary information from other departments to ensure guest satisfaction (special requests, additional services, special timing, etc.)
• Conduct pre-cruise meetings and communicate to employees all necessary information regarding the cruise (seating charts, special bar packages, boarding procedures).
• Maintain the highest standards of safety for customers and staff.
• Maintain the highest standards of sanitation in accordance with local regulations and corporate guidelines.
• Develop and execute programs that improve the level of service and product quality.
• Track and adjust performance onboard based on quality scores from guests.
• Delegate pre-cruise and post-cruise duties to staff and follow up on the completed tasks.
• Maintain the highest level of professionalism, integrity, and sound work habits.
• Develop strong teamwork within the crew.
• Assist in hiring, training, and development of all restaurant shipmates.
• Help develop and execute shipmate incentive programs.
• Maintain good relationships with other departments (marine, sales, and administration).
• Attend all scheduled meetings.
• Operate all restaurant systems (point of sale, inventory/purchasing system, reservations system).
• Reconcile onboard cash and credit sales with the point of sale system.
• Review timecards for each shift to ensure accuracy.
• Order dry goods for multiple vessels.
• Manage FOH payroll for multiple vessels.

Skills on Resume:

• Hospitality Excellence (Soft Skills)
• Shift Management (Hard Skills)
• Guest Satisfaction (Soft Skills)
• Safety Sanitation (Hard Skills)
• Team Leadership (Soft Skills)
• Staff Training (Hard Skills)
• POS Operation (Hard Skills)
• Payroll Reconciliation (Hard Skills)

Job Summary: 

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Demonstrate proven experience in running high-volume restaurant catering.
• Meet the operational and client needs of a venue that is closed only a few hours per day.
• Demonstrate strong time-management skills and be proactive in responding to consumer demands and market trends.
• Plan and run functions, weddings, and events, demonstrating proven experience in these areas.
• Identify sales opportunities and exploit them.
• Manage a profit and loss account.
• Motivate a team and develop training plans.
• Work efficiently with Microsoft Word and Excel.
• Work closely with the client and need to motivate the team.
• Deliver superior service and maximise customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Regularly review product quality and research new vendors.
• Ensure compliance with sanitation and safety regulations.
• Manage the restaurant’s good image and suggest ways to improve it.
• Control operational costs and identify measures to cut waste.
• Recommend ways to reach a broader audience (e.g., discounts and social media ads).
• Train new and current employees on proper customer service practices to ensure development within the team.
• Implement policies and protocols that will maintain future restaurant operations.

Skills on Resume:

• Restaurant Operations (Hard Skills)
• High-Volume Catering (Hard Skills)
• Event Management (Hard Skills)
• Time Management (Soft Skills)
• Profit Management (Hard Skills)
• Team Development (Soft Skills)
• Customer Service (Soft Skills)
• Safety Compliance (Hard Skills)

Job Summary: 

• Conduct Store Meeting regularly to inform on the Company’s Directions.
• Conduct Competitor Survey.
• Help the Marketing Department to execute A&P effectively.
• Travel path check on facilities, equipment, product quality, and staff strength.
• Conduct security checks on cash, sales, cashier procedures, and stocks.
• Maintain staff discipline, punctuality, personal hygiene, store cleanliness, and housekeeping.
• Conduct shift briefings to inform staff about promotions, system or procedure changes, and other relevant updates.
• Safeguard, maintain and fully utilize the company’s properties, properties and assets at all times.
• Implement a proper administrative system to ensure information and reports are submitted to the Head Office in a timely manner.
• Accountable for people management.
• Manage all staff within the Store.
• Motivate Staff to give their best during operations.
• Conduct training to supervisory level and above.
• Report to the immediate superior on matters/information that is crucial to the Company's knowledge.
• Responsible for upholding the image of the company by setting a role model.
• Communicate with all staff and provide them with a listening ear.

Skills on Resume:

• People Management (Soft Skills)
• Team Motivation (Soft Skills)
• Staff Training (Hard Skills)
• Competitor Analysis (Hard Skills)
• Quality Inspection (Hard Skills)
• Security Compliance (Hard Skills)
• Admin Reporting (Hard Skills)
• Active Communication (Soft Skills)

Job Summary: 

• Assist the Executive Chef and Executive Sous Chef in the smooth running of Steak House Kitchen so that all areas of the Kitchen are maintained to the Hotel Standard.
• Together with the Executive Chef to supervise and coordinate Steak House Kitchen service.
• Together with the Executive Chef, to deal with staff queries, solve any problems concerning Steak House Kitchen.
• Prepare any food on a daily basis according to business requirements.
• Check inventory quality and control stock level to ensure rotation and avoid wastage.
• Ensure well balance between cost control and food quality.
• Maintain proper Hygiene and Safety implementation in accordance with HACCP requirements, conduct scheduled and random checks.
• Check daily orders and products for inconsistencies.
• Ensure correct stock rotation in the main fridge.
• Provide the Executive Chef with staff feedback regarding kitchen operations.
• Maintain kitchen hygiene and safety standards via delegation to other staff members.
• Understand the American-style charcoal concept, A la carte menu.
• Responsible for quality assurance and portion control of all food products.
• Responsible for ordering, inventory, menu creation, preparation, and testing recipes, training staff with techniques for food preparation and presentation to ensure consistent high quality.
• Provide on-the-job training to chef teams.
• Manage financial and administrative tasks, control costs, prepare annual budgets, develop sales forecasts, plan manpower, and create duty rosters.
• Coordinate with the hotel Marketing Communications Department on menu promotion and other departments on special events.

Skills on Resume:

• Kitchen Operations (Hard Skills)
• Food Preparation (Hard Skills)
• Inventory Control (Hard Skills)
• Hygiene Compliance (Hard Skills)
• Cost Management (Hard Skills)
• Team Training (Soft Skills)
• Menu Development (Hard Skills)
• Department Coordination (Soft Skills)

Job Summary: 

• Maintain a strong operational presence across all three meal serving periods to ensure service standards and the guest experience remain at an optimum.
• Provide leadership, development, support, coaching and constructive feedback for the team.
• Cultivate a culture that encourages people to connect and thrive, allowing people space to be themselves, whilst aligning the team with restaurant goals.
• Drive performance by setting metrics and benchmarks, identifying ways to improve how things and leading the way with industry trends.
• Proactively involved with the recruitment, selection and retention efforts in order to ensure that top talent is sought, confirmed and retained.
• Develop strong internal relationships across the hotel, ensuring solid partnerships with those who will contribute to the success of the Restaurant.
• Drive profitability by closely managing labour and operating expenses through effective scheduling, budgeting, menu engineering, purchasing decisions and stock control.

Skills on Resume:

• Operations Presence (Hard Skills)
• Team Leadership (Soft Skills)
• Culture Building (Soft Skills)
• Performance Improvement (Hard Skills)
• Talent Recruitment (Soft Skills)
• Internal Collaboration (Soft Skills)
• Profitability Management (Hard Skills)
• Stock Control (Hard Skills)

Job Summary: 

• Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s Restaurant to ensure that established cultural and core standards are met, and long-range strategic planning for outlet operation.
• Maintain visibility in the operation, provide recognition, promote good public relations, and handle complaints, concerns, or special requests from guests, clients, and group contacts.
• Describe and ensure the quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
• Work closely with the Assistant Director of Food and Beverage, Director of Food and Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
• Observe the physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
• Work harmoniously and professionally with co-workers and supervisors.

Skills on Resume:

• Staff Leadership (Soft Skills)
• Guest Relations (Soft Skills)
• Food Quality Oversight (Hard Skills)
• Menu Wine Expertise (Hard Skills)
• Expense Control (Hard Skills)
• Facility Inspection (Hard Skills)
• Standards Compliance (Hard Skills)
• Team Collaboration (Soft Skills)

Job Summary: 

• Promote the mission and core values of the Residence and LCB Senior Living to residents, visitors, co-workers and the surrounding community.
• Take an active role in growing community occupancy by representing the community and interacting positively with potential residents, family members, and professionals.
• Oversee the service of meals to residents in the dining room, function rooms and other designated areas of service.
• Oversee the cleanliness, preparation, training and staffing of the dining room.
• Assist the Culinary Services Director in ensuring efficient operation of the culinary service department.
• Work in all areas of the culinary service department, including but not limited to the dining room.
• Communicate with the Executive Director and the culinary and attend meetings.
• Communicate with kitchen staff to ensure that sick trays and room trays are prepared and ready on time.
• Maintain the proper order of service for all meals.
• Assist with Table Service.
• Assist with scheduling associates, planning events and ordering supplies.
• Interview, hire, counsel and terminate dining room personnel in accordance with company policy and guidelines.
• Conduct and monitor orientation and ongoing training with the Food Servers.
• Monitor the maintenance, printing and distribution of the daily menus.
• Ensure that the dining room is ready for service according to LCB standards.
• Ensure that resident needs are anticipated and met in a timely manner.
• Ensure that all dining staff comply with the company uniform policy.
• Greet residents during dinner and supper service, observing dining room schedule for each meal period.
• Assist residents to the table and fulfill seating needs.
• Assist the dining room staff with pre-bussing and dessert service.
• Assist the dining room staff in clearing and resetting the dining room.
• Monitor and maintain inventories of items in the dining room (i.e., coffee, tea, sugar, sugar substitutes, salt, pepper, crackers, dressings, ice creams, silverware, glassware, china, and linen).
• Communicate the need to replenish inventory with the manager for ordering purposes.
• Supervise and secure the closing of the dining area at the appropriate time.

Skills on Resume:

• Community Engagement (Soft Skills)
• Occupancy Development (Soft Skills)
• Meal Service Oversight (Hard Skills)
• Dining Room Management (Hard Skills)
• Culinary Operations Support (Hard Skills)
• Staff Scheduling (Hard Skills)
• Team Training (Soft Skills)
• Inventory Control (Hard Skills)

Job Summary: 

• Achieve sales and profit targets, manage P&L to required budgets.
• Ensure that security measures and policies relating to cash stock and assets are implemented effectively with regard to sales.
• Develop projections of controllable items.
• Implement the Local Restaurant Marketing plan.
• Responsible for customer relations management.
• Responsible for the delivery of products meeting the quality, service and cleanliness standards.
• Maintain awareness of competition and the local market situation.
• Implement health and safety with adherence to all current legislation.
• Ensure the proper level of hygiene, safety and maintenance in the restaurant, safe condition of work, food handling procedures, etc.
• Monitor sales projections and budgets versus actual sales.
• Implement approved sales building programs.
• Monitor competitive actions and growth.
• Maintain the restaurant building and equipment in a condition that ensures customer service and customer image goals are met.

Skills on Resume:

• Sales Management (Hard Skills)
• Security Compliance (Hard Skills)
• Budget Forecasting (Hard Skills)
• Local Marketing (Hard Skills)
• Customer Relations (Soft Skills)
• Quality Standards (Hard Skills)
• Market Awareness (Soft Skills)
• Safety Hygiene (Hard Skills)

Job Summary: 

• Ensure an exceptional guest experience at all times.
• Monitor the financial obligations of each F&B area to ensure all service standards are executed consistently and product offerings are according to set specifications.
• Ensure communication between all other entities is accurate and effective (ie, Belmont Park amusement park).
• Hire, train, supervise, develop, discipline and counsel all hourly F&B supervisory and team members according to Belmont Park Entertainment’s policies and procedures.
• Ensure all legal and compliance objectives are met in accordance with Human Resources’ policies and procedures.
• Ensure all employee disciplinary documentation is done fairly and consistently.
• Assist the management staff in resolving all procedural and hospitality challenges.
• Ensure service and product training within each department is ongoing.
• Accountable for general maintenance and cleanliness throughout all Company restaurants, which is expected to be executed with consistency.
• Implement effective controls of food, beverage and labor costs among all sub-departments, in addition to maintaining all expenditures within budget.
• Develop initiatives to build sales, profitability and guest counts.
• Expediently and effectively respond to customer inquiries/comments.
• Ensure compliance with all Belmont Park Entertainment’s policies and procedures that relate to food and beverage, as well as local, state and federal laws and regulations.
• Audit customer checks, department changes and files to ensure accuracy.
• Supervise staff in the creation and distribution of accurate written materials (ie, daily specials).
• Ensure contracts, menus, letters and reports are completed according to Belmont Park Entertainment’s standards and policies.
• Demonstrate positive leadership characteristics to inspire team members to meet and exceed standards.
• Perform other duties and responsibilities as required by the Lead Food and Beverage Manager or Director of Operations.

Skills on Resume:

• Guest Experience (Soft Skills)
• Financial Oversight (Hard Skills)
• Team Communication (Soft Skills)
• Staff Leadership (Soft Skills)
• HR Compliance (Hard Skills)
• Issue Resolution (Soft Skills)
• Service Training (Hard Skills)
• Cost Control (Hard Skills)

Job Summary: 

• Consistently offer professional, friendly and engaging service.
• Oversee the recruitment, mentorship and development of assistant managers and colleagues (full-time and part-time) for 1888 Chophouse specifically.
• Lead, teach, coach and inspire a dynamic team and provide guests with phenomenal dining experiences, resulting in exceptional guest satisfaction ratings.
• Ensure the restaurant maintains budgeted levels of profitability and maximizes revenues on a daily basis by managing reservations and turnaround times.
• Participate in monthly forecasting and month-end commentary.
• Assume responsibility for cleanliness, repair and maintenance, reporting any deficiencies.
• Conduct regularly scheduled departmental meetings.
• Recognize and correct guest service issues throughout an established presence on the floor and respond to guest concerns quickly and professionally.
• Analyze data and trends to create strategies for improvement, while being innovative and upholding the Fairmont standards.
• Provide creative revenue-generating ideas for the venues.
• Attend ongoing food/beverage menu development and educate colleagues.
• Ensure accurate bi-weekly payroll for colleagues and leaders, while maintaining an accurate vacation schedule.
• Manage the venue's wine programs and purchasing under the guidance of the Assistant Director of Food and Beverage.
• Ensure that the inventory turns are appropriate and inventory levels are kept to a minimum.
• Liaise with the Conference Services and Catering Team to assist with groups and buy-outs.

Skills on Resume:

• Professional Service (Soft Skills)
• Team Development (Soft Skills)
• Guest Experience (Soft Skills)
• Revenue Management (Hard Skills)
• Data Analysis (Hard Skills)
• Maintenance Oversight (Hard Skills)
• Issue Resolution (Soft Skills)
• Inventory Control (Hard Skills)

Job Summary: 

• Supervise and manage employees.
• Manage all day-to-day operations.
• Understand employee positions well enough to perform duties in employees' absence.
• Maintain service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Lead the Food and Beverage team.
• Utilize interpersonal and communication skills to lead, influence, and encourage others, advocates sound financial/business decision making, demonstrates honesty/integrity, leads by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors.
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Ensure and maintain the productivity level of employees.
• Provide the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensure compliance with all food and beverage policies, standards and procedures by training, supervising, follow-up and hands-on management.
• Ensure compliance with all applicable laws and regulations.
• Ensure compliance with food handling and sanitation standards.
• Ensure staff understands local, state and Federal liquor laws.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Establish guidelines so employees understand expectations and parameters.
• Monitor alcohol beverage service in compliance with local laws.
• Ensure exceptional customer service.
• Provide services that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching.
• Manage day-to-day operations, ensure the quality, standards and meet the expectations of the customers on a daily basis.

Skills on Resume:

• Team Supervision (Soft Skills)
• Operations Management (Hard Skills)
• Service Standards (Hard Skills)
• Team Leadership (Soft Skills)
• Staff Development (Soft Skills)
• Goal Planning (Hard Skills)
• Regulatory Compliance (Hard Skills)
• Customer Service (Soft Skills)

Job Summary: 

• Display leadership in guest hospitality, exemplifying excellent customer service and create a positive atmosphere for guest relations.
• Empower employees to provide excellent customer service.
• Act as the guest service role model for the restaurants, set a good example of excellent customer service and create a positive atmosphere for guest relations.
• Handle guest problems and complaints.
• Meet with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels and overall satisfaction.
• Ensure corrective action is taken to continuously improve service results.
• Incorporate guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Manage service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment, and invitation to return).
• Manage and conduct human resource activities.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identify the educational needs of others, develop formal educational or training programs or classes, and teach or instruct others.
• Ensure employees are treated fairly and equitably.
• Strive to improve employee retention.
• Ensure employees receive ongoing training to understand guest expectations.
• Solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns.
• Strive to improve service performance.
• Ensure recognition is taking place across areas of responsibility.
• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Assist servers and hosts on the floor during meal periods and high-demand times.
• Recognize good quality products and presentations.
• Supervise daily shift operations in the absence of the Assistant Restaurant Manager.
• Oversee the financial aspects of the department, including purchasing and payment of invoices.

Skills on Resume:

• Guest Hospitality (Soft Skills)
• Customer Empowerment (Soft Skills)
• Issue Resolution (Soft Skills)
• Service Improvement (Hard Skills)
• HR Management (Hard Skills)
• Staff Training (Soft Skills)
• Shift Supervision (Hard Skills)
• Financial Oversight (Hard Skills)

Job Summary: 

• Maintain ClubCorp service standards as outlined in the Hospitality First training program at high standards.
• Responsible for the service of food and beverage to the Members and Guests as scheduled, adhering to the ClubCorp standards of service and excellence.
• Directly or indirectly supervise service staff to ensure consistent service and execution of Member/Guest FB experience.
• Check the reservation book and see what functions are occurring during the shift, read the captain's book and see if there is any additional information that was passed on from the night before.
• Check room set-up and make sure it corresponds with the reservation book and function sheets.
• Complete and comprehensive knowledge of the al carte menu is mandatory, including daily features and specials that may not be available directly on the menu.
• Responsible for possessing clear knowledge of all the various liquors, beers and wines available at the Club.
• Accurately execute Member/Guest orders and requests in a timely fashion.
• Ensure that the room is busied and cleaned.
• Re-check the function/reservation book to understand and direct others on how the room needs to be set up for the next service hours or event.
• Initiate opening procedures for breakfast, lunch, or dinner (depending on shift).
• Responsible for completing closing procedures.
• Record in the log any additional information or tasks that need to be forwarded on to the next shift.
• Attend, lead and/or participate in all staff meetings, as well as participate in daily line-ups, weekly service training meetings and special training sessions.
• Assist in the implementation of various training programs to the service personnel in order to maintain a well-trained staff to achieve Service Excellence and drive Member satisfaction and retention.
• Responsible for seeing that daily assignments and side work are completed in their respective areas, to meet Club standards and as communicated in the Star Service FOCUS expectations (i.e., orderly/organized work areas, consistently sanitary work areas, refill/stock containers and supplies, etc.)
• Assist fellow Employee Partners, Members and Guests to ensure delivery of the 3 Steps of Service without being directed.
• Maintain awareness of Employee Partners and the environment, and participate actively as a member of the team.
• Notify supervisor of Member/Guest complaints at the time they occur.
• Rectify issues by practicing service recovery to resolve any complaints as soon.
• Partner with fellow Employees to provide the 3 Steps of Service (warm welcomes, magic moments, and fond farewells) to all Members/guests.
• Perform a variety of functions in response to fluctuating operational demands and support other team members, just as they are expected to provide support in return.
• Adhere to all the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• Attend all Department Head, Food and Beverage, Private Events and General Staff meetings.
• Continuously improve Member satisfaction through programming, pricing, promotions, and compliance with ClubCorp standards of operations and training.
• Oversee side work duties assigned to FB staff and general housekeeping for all FB outlets.
• Initiate and control a wine/beverage sales incentive for the service team on a monthly or quarterly basis.
• Maintain the required ClubCorp Standards of Operations by helping the FB Director in controlling labor costs, linen costs, miscellaneous FB expenses, etc.

Skills on Resume:

• Service Standards (Hard Skills)
• Guest Service (Soft Skills)
• Staff Supervision (Soft Skills)
• Menu Knowledge (Hard Skills)
• Order Execution (Hard Skills)
• Training Support (Soft Skills)
• Issue Resolution (Soft Skills)
• Operations Compliance (Hard Skills)

Job Summary: 

• Set an example by reporting to duty punctually, wearing business attire according to the hotel's dress code and Kempinski grooming standards, and maintaining a high standard of personal appearance and hygiene at all times.
• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Ensure that the place of work and the surrounding area are kept clean and organised at all times.
• Execute and demand that the team execute the highest level of service and set-up standards at all times.
• Understand the concept of the outlet and train all employees of the outlet in regards to the concept.
• Set an example in terms of service, products and guidance of the team that reflects the concept.
• Organise tastings of daily dishes and new menus.
• Operate the existing POS system based on the trained responsibility level in the department.
• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality, as well as driving high top-line revenue and profit.
• Produce reports and analysis of the outlet and present the report in the monthly performance meeting.
• Assist in the preparation of the outlet’s budget.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Establish a pool of qualified and trained full and part-time employees in conjunction with the hotel’s People Services Department.
• Manage daily or weekly meetings with the kitchen team and foster teamwork to constantly develop the restaurant/outlet for more success.
• Conduct daily pre-shift meetings with employees on preparation, guest profile, service and menu served.
• Prepare and review the outlet’s operations manual updates annually in accordance with the Assistant Head of Department.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to the Head of Department/Assistant Head of Department, ensuring that the follow-up is performed with the guest.
• Perform up-selling for all items offered by the department assigned, as well as offering alternatives.
• Conduct a monthly inventory of operating supplies and equipment together with the stewarding department.
• Act as Food and Beverage Duty Manager during the absence of the Food and Beverage Head of Department and Assistant Head of Department.

Skills on Resume:

• Punctual Professionalism (Soft Skills)
• Service Excellence (Soft Skills)
• Workplace Organization (Hard Skills)
• Team Training (Soft Skills)
• POS Operation (Hard Skills)
• Cost Management (Hard Skills)
• Performance Reporting (Hard Skills)
• Guest Resolution (Soft Skills)

Job Summary: 

• Provide on-the-floor supervision and support to employees and coach and develop them to ensure standards are being maintained.
• Understand day-to-day expectations, tasks and operations as well as the forethought of upcoming events.
• Review guest comments, respond to any concerns in a timely and professional fashion.
• Ensure that service essentials, steps of service and brand standards are being followed by the team.
• Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues.
• Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee engagement results.
• Support Food and Beverage training and follow-up training programs to address any additional needs.
• Assist with conducting shift briefings and departmental meetings, ensuring that colleagues are well-informed and prepared to deliver outstanding service.
• Ensure that the overall cleanliness and safety of the outlets are maintained.
• Develop and maintain close and effective working relationships with all supporting departments.
• Follow and ensure compliance with all corporate, hotel and departmental policies and procedures.
• Participate in hotel committees.
• Adhere strictly to all Health and Safety training, guidelines, and work practices before, during, and after an epidemic (whether local or global) as established by Accor and local government.

Skills on Resume:

• Team Supervision (Soft Skills)
• Operations Awareness (Hard Skills)
• Guest Resolution (Soft Skills)
• Service Standards (Hard Skills)
• Professional Service (Soft Skills)
• Team Leadership (Soft Skills)
• Training Support (Soft Skills)
• Safety Compliance (Hard Skills)

Job Summary: 

• Operate efficiently and profitably while maintaining Fino’s reputation and ethos.
• Combine strategic planning and manage all day-to-day aspects of Fino Vino Front of House with a focus on delivering positive customer experiences and service standards aligned with Fino’s high standards of professionalism.
• Lead a positive team culture and promote an inclusive work environment.
• Maintain a strong focus on training and culture.
• Oversee business performance, quality standards, and the venue’s health and safety.

Skills on Resume:

• Operational Efficiency (Hard Skills)
• Strategic Management (Hard Skills)
• Customer Experience (Soft Skills)
• Team Culture Leadership (Soft Skills)
• Training Focus (Soft Skills)
• Business Performance (Hard Skills)
• Quality Standards (Hard Skills)
• Health Safety Oversight (Hard Skills)

Job Summary: 

• Support the smooth running of the food and beverage department, where all aspects of the guest food and beverage service experience are delivered to the highest levels.
• Work proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries.
• Deliver on plans and objectives where food and beverage initiatives and hotel targets are achieved.
• Manage the food and beverage team, fostering a culture of growth, development and performance within the department.
• Responsible for the departmental budget, ensuring that costs and inventory are controlled, and that productivity and performance levels are attained.
• Build and maintain effective working relationships with all key stakeholders.
• Deliver effective programmes that advance service standards, profitability and cost control.
• Ensure adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up.

Skills on Resume:

• Guest Service Support (Soft Skills)
• Guest Satisfaction (Soft Skills)
• F&B Objectives (Hard Skills)
• Team Management (Soft Skills)
• Budget Control (Hard Skills)
• Stakeholder Relations (Soft Skills)
• Service Improvement (Hard Skills)
• Compliance Oversight (Hard Skills)

Job Summary: 

• Develop, execute, and sustain the operational vision for that business, leveraging the overall vision of the site.
• Translate and integrate the vision into strategic operating plans focused on innovation and continuous process improvements.
• Plan should drive enhanced Guest, Cast and financial results across all lines of business, taking into account the current competitive environment and growing expectations of Guest and Cast.
• Oversee and manage all financial profit and operating expenses, including revenue generation, cost containment and resource optimization for the business.
• Oversee budgets, labor management, etc.
• Actively contribute to the preparation of the annual operating, 5-year, and capital plans.
• Interpret and utilize metrics and operational indicators to measure, motivate and enhance performance.
• Serve as a change agent, taking calculated risks to integrate processes, remove barriers and align performance goals.
• Influence key partners and Cast to ensure execution of the strategic plans.
• Drive business area innovation and optimization efforts as a leader of the Operating team and support a One Site mindset to ensure seamless and continuous Guest experiences.
• Provide guidance and direction to front of house and heart of house cast members to ensure consistency, quality and delivery of the highest standards and execution of guest service in a fine dining establishment.
• Promote an environment that welcomes and embraces change through coaching and accountability measures.
• Familiarize with superior food quality and wine pairings to provide a unique dining experience.
• Develop and nurture partnerships with all vendors, local restaurateurs and Resort partners to provide a seamless Guest Experience.
• Ensure operational compliance with WDP&R Standards and Loss Prevention Standards with adherence to the State of Hawaii DBPR and WDP&R Food Safety Standards.
• Serve as a representative and agent of the Aulani and Disney brand.
• Understand how to leverage the Aulani Resort and Disney history/heritage to drive innovative business solutions.
• Foster a positive environment that builds community and trust by supporting the delivery of Five Keys Basics and modeling the Disney Leader Basics.
• Serve as a leader and teacher of excellence in safety, courtesy, inclusion, and efficiency.
• Serve as a leader that teaches and instills Aulani Values of Kaulike, Kuleana, Laulima, Mālama and ‘Olu‘olu.
• Serve as a leader who instills the Disney Culture of Diversity, Equity and Inclusion.
• Encourage an inclusive climate of interactions, invite diverse perspectives and ideas, and seek involvement based on transparency, inclusivity and guest centricity in day-to-day activities.

Skills on Resume:

• Operational Vision (Hard Skills)
• Strategic Planning (Hard Skills)
• Financial Management (Hard Skills)
• Performance Metrics (Hard Skills)
• Change Leadership (Soft Skills)
• Guest Experience (Soft Skills)
• Vendor Partnerships (Soft Skills)
• Safety Compliance (Hard Skills)

Job Summary: 

• Create Extraordinary meal experiences for the Guests by offering the highest service standards.
• Proactively drive Guest Engagement and motivate the team to engage with guests.
• Maintain meticulous attention to service standards, ensuring staff are cheerful, welcoming, attentive, and efficient in caring for customers.
• Lead by example to display exceptionally memorable experiences to all guests.
• Manage cost and revenue in all areas of the restaurant without impacting quality.
• Promote restaurant business and continually increase database contacts.
• Actively able to inspire, lead and encourage the team whilst remaining self-motivated.
• Ensure that staff receive consistent and proper communication.
• Ensure that the outlet’s team has good knowledge of food and beverages.
• Monitor the department's performance with respect to the restaurant budgets.
• Take responsibility for the business performance of the outlet.

Skills on Resume:

• Guest Experience (Soft Skills)
• Guest Engagement (Soft Skills)
• Service Standards (Hard Skills)
• Leadership Example (Soft Skills)
• Cost Revenue Management (Hard Skills)
• Business Promotion (Soft Skills)
• Team Motivation (Soft Skills)
• Performance Monitoring (Hard Skills)

Job Summary: 

• Operate the restaurant seamlessly, ensuring happy customers, high-quality food, the highest standards of hygiene, and excellent staff.
• Demonstrate an obvious passion for food and ingredients and provide constructive feedback to head chefs and general managers on customer feedback and food quality.
• Develop in-depth knowledge of cooking methods on each station, know each spec of every dish to correctly monitor food quality.
• Partner with the head chef and take an active part in the daily running of the kitchen.
• Maintain visibility and presence in the kitchen, coach, offer feedback, conduct line tasting, check quality, and observe practices.
• Develop a good palette and confidence in how each dish is prepared on each station, empower the back of house teams and ensure they feel valued.
• Spend quality time with the head chefs and their teams, always talking to the whole team about food, taking an interest in what they think and how they describe it to customers, passionate about food and love eating in new and relevant restaurants or trying new dishes and ingredients.
• Encourage the front-of-house teams to constantly improve and update their food knowledge, to ensure customers’ queries are answered effectively.
• Work with managers and team to create and maintain an ethos of combining fresh and nutritious food in a simple setting with helpful, friendly service that offers value for money.
• Encourage and motivate the team to create an environment where customers feel welcome, important and it is a pleasure to visit the restaurant.
• Train and motivate front-of-house teams to read customers’ needs and adjust the style of service according to individual customers’ needs, while still retaining their individual personality.
• Effectively deal with customers’ queries/complaints in a friendly way helpful way and use these as opportunities to improve how things are done.
• Remain calm during a busy shift and ensure team members remain focused during the shift, maintain an obvious presence on the floor, to both customers and team.
• Constantly observes team members/restaurant to anticipate any problems and take preventative action before problems arise.
• Develop an understanding of the local community and ensure this is communicated to the entire team, ensuring brilliant service by teams results in effective upselling.

Skills on Resume:

• Restaurant Operations (Hard Skills)
• Food Quality Oversight (Hard Skills)
• Culinary Knowledge (Hard Skills)
• Kitchen Collaboration (Soft Skills)
• Team Coaching (Soft Skills)
• Food Passion (Soft Skills)
• FOH Training (Soft Skills)
• Customer Engagement (Soft Skills)