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Posted: Wednesday, June 28, 2017 4:57 PM

Job Description:/h3:
NINE:TEN Restaurant and Bar at the Grande Colonial Hotel is now seeking a Fine Dining Food and Beverage Manager. Position is temporary, full:time, with an anticipated end date of October 2017.
SUMMARY
Coordinates food service activities of establishment by performing the following duties personally or through subordinate supervisors.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
Oversee all food and beverage activities, to include restaurant, room service, private dining, and pool service.
Estimates food and beverage costs and requisitions or purchases supplies necessary to the Front of the House operations.
Confers with Executive Chef, management and other service personnel to maximize menu options and related activities such as dining room, bar, and banquet operations.
Inspects food and food preparation to maintain quality standards and sanitation regulations. Delegate responsibility with follow x2010;up to maintain the highest standards of cleanliness.
Programs and troubleshoots point:of:sale system.
Investigates and resolves food quality and service complaints.
Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
Maintains inventories of uniforms, service items and forms.
Prepares daily, weekly, monthly and other reports.
Assures all staff is properly trained on responsible alcohol service and adheres to restaurant alcohol service policy.
Responsible for establishing and overseeing standards of customer/member service.
Acts as an integral part of the F and B team at the Grande Colonial by providing assistance to other managers and staff member when needed.
Assures that floor is properly staffed and maintained.
Assigns work to employees and monitors performance to ensure that quality service standards are maintained.
Fills in as needed by business demand on the dining floor and in the bar.
Evaluates and appraises performance of subordinate employees. Regularly provides employees with positive and/or negative feedback regarding performance. Promptly conducts formal periodically scheduled appraisals (i.e. 90 day and annual reviews).
Based on performance, appropriately rewards, coaches, counsels, and disciplines employees. Adheres to applicable company policies and procedures and applicable federal and state laws.
Properly documents performance related issues (i.e. Guest comments, verbal or written warnings, awards and achievements).
Plans and organizes daily work activities for employees and helps set weekly and/or monthly goals for the Restaurant.
Other duties may be assigned.
OUTCOME:
The manager is expected to lead, motivate, and educate the restaurant staff toward the successful completion of the established goals. The successful coordinator of all aspects of the restaurant operations will result in satisfied employees and customers.
SUPERVISORY RESPONSIBILITIES
Manages subordinate supervisors who supervise employees in the Restaurant. Responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATION REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
Bachelors degree from four:year college or university; or three years related experience a

Source: https://www.tiptopjob.com/jobs/69075577_job.asp?source=backpage


• Location: San Diego

• Post ID: 28991748 sandiego
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