Essential Duties and Responsibilities:
- Maintain complete knowledge of
and comply with all departmental policies, service procedures, and
standards.
- Provide exceptional service and ensure guest
satisfaction with dining experiences.
- Manage a team of food and beverage professionals, culinary team and in room dining team, ensuring that brand standards and the required sequence of service
components are executed precisely.
Maintain complete knowledge of:
- Fine dining service etiquette
following Forbes, and Rosewood Brand standards.
- Build, maintain, and adjust restaurant reservation
blocks according to business levels to maximize revenue potential.
- All menu items, preparation method/time,
ingredients, source of ingredients, sauces, portion sizes, garnishes,
presentation, and prices.
- The characteristics and description of every
wine/champagne by the glass and major wine/champagne by the bottle on the
wine list.
- All liquor brands, beers, and non-alcoholic
selections are available in the restaurant.
- Use designated glassware and garnishes for
cocktails.
- Maintain complete knowledge and strictly abide by
state liquor regulations, particularly those prohibiting service to
minors, intoxicated persons, and drunk driving.
- Check storage areas for proper supplies,
organization, and cleanliness. Instruct designated personnel to rectify
any cleanliness/organization deficiencies.
- Establish par levels for supplies and
equipment—complete requisitions to replenish shortages or additional items
needed for the anticipated business.
- Works closely with the Executive Chef and
leadership to create exceptional culinary and guest experiences.
- Periodically check with the Front Desk to review
house count and arrivals updates.
- Review sales for the previous day; resolve
discrepancies with accounting—track revenue against budget.
- Prepare weekly work schedules in accordance with
the department’s labor standards and forecasts. Adjust schedules
throughout the week to meet the business demands.
- Manage and direct all F&B associates.
- Interview, hire, and successfully onboard all new
associates.
- Conduct 30, 60, and 90-day reviews as well as
end-of-year performance appraisals for all associates.
- Provide feedback to staff on their performance.
Handle disciplinary problems and counsel employees according to policies.
- Conduct a daily pre-shift meeting with staff and
review all information pertinent to the day's business.
- Attend daily and weekly division and hotel
meetings and cascade information to the team where appropriate.
- Inspect grooming and attire of staff; rectify any
deficiencies.
- Be able to analyze and participate in weekly labor
meetings confidently.
- Ensure that staff report to work as scheduled.
Document any late or absent employees in accordance with the attendance
policy.
- Coordinate proper breaks for staff.
- Constantly monitor staff performance in all
service and job function phases, ensuring all procedures are carried out
to departmental standards; rectify any deficiencies with respective
personnel.
- Assign work and side duties to staff in accordance
with departmental procedures. Communicate additions or changes to the
assignments as they arise throughout the shift. Identify situations that
compromise the department's standards and delegate these tasks.
- Monitor the preparation of station assignments,
ensuring compliance with departmental standards.
- Inspect, plan, and ensure that all materials and
equipment are in complete readiness for service; rectify deficiencies with
respective personnel.
- Inspect table set-ups; check for cleanliness,
neatness, and agreement to departmental standards; rectify deficiencies
with respective personnel.
- Inspect all aspects of the restaurant environment,
ensuring compliance with standards of cleanliness and order—direct
respective personnel to rectify deficiencies.
- Ensure the Host stand is clean, organized, and
stocked with designated supplies.
- Ensure Host teams conduct daily confirmation calls
and update all reservation notes and tags in line with reservation entry
and Forbes standards.
- Monitor and assist the Host in greeting and
escorting guests to their tables according to departmental procedures.
Ensure that tables are seated to best service the guests.
- Review the reservation table management system,
pre-assign designated tables, and follow up on all special requests.
- Ensure that reservation blocks are set up and
paced out according to the collective agreement on booking guidelines
agreed between the front of house and culinary teams.
- Meet with the restaurant reservations team on a
weekly basis to provide feedback and training on standards.
- Check the pick-up and side stations, ensuring
agreement to cleanliness standards, stock supply, and organization.
- Anticipate heavy business times and organize
procedures to handle extended waiting lines.
- Manage guest relations and ensure guest
satisfaction
- Anticipate guests' needs, respond promptly, and
acknowledge all guests, however busy and at whatever time of day. Always
promote positive guest relations.
- Be familiar with all resort services/features and
local attractions/activities to respond accurately to any guest
inquiry.
- Monitor and handle guest complaints by following
the six-step procedures and ensuring guest satisfaction.
- Monitor and maintain cleanliness and working
conditions of departmental equipment, supplies, and work areas.
- Assist restaurant staff with their job functions
to ensure optimum service to guests.
- Manage and approve void checks in accordance with
accounting procedures.
- Assist servers with expediting problem payments.
Ensure all cashiering procedures are processed in compliance with
accounting standards.
- Run system-closing reports and ensure all servers'
checks are closed before signing out.
- Ensure all closing duties for staff are completed
before staff signs out.
- Conduct formal training programs on the required
job functions with criteria expected and department orientation with new
hires. Conduct ongoing training with existing staff.
- Foster and promote a cooperative working climate,
maximizing productivity and employee morale.
- Prepare and submit daily/weekly payroll and tip
distribution records.
- Complete work orders for maintenance repairs and
submit them to Engineering. Contact Engineering directly for urgent
repairs.
- Document pertinent information in the department
logbook.
- Complete all paperwork and closing duties in
accordance with departmental standards.
- Review the status of assignments and any follow-up
action with the Assistant Manager.
- Create and maintain a positive collaboration
between other outlets, vendors, and corporate/ownership teams.
- Contribute proactively to the outlets' financial
success by having in-depth knowledge of financials ability to analyze
profile and loss statements to help drive top-line revenue and control
costs.
- Be able to lead the planning and execution of
capex projects as outlined by the Director of Food and Beverage.
- Contribute proactively to the marketing and
programming of the outlet by creating marketing plans, a calendar of
programming initiatives, and holiday offerings.
- Exhibit a friendly, helpful, and courteous manner
when dealing with guests and fellow employees.
- All other duties as required.
Confidentiality: While working for the company, there will be access
to a wide variety of confidential information concerning the company, guests,
and associates. It is vital that all such information remains confidential and
must not be disclosed to anyone outside the company, guests, and associates
unless otherwise stated.
General Skills: Must be able to perform job functions with attention to
detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear
thinker, remaining calm and resolving problems using good judgment; follow
directions thoroughly; understand a guest’s service needs; work cohesively with
co-workers as part of a team; work with minimal supervision; maintain
confidentiality of guest information and pertinent hotel data.
Technical Skills:
- Thorough understanding of
financial reports, including labor; ability to effectively direct and
manage all facets of the Outlet.
- Demonstrates project management experience in
organizing, planning, and executing large-scale projects from conception
through implementation.
- Demonstrates experience in leading and developing
people and the ability to establish rapport and/or influence and gain
understanding of others.
- Ability to lead a team, flexibility with work
schedule.
- Ability to enforce hotel standards, policies, and
procedures; prioritize, organize, and delegate work assignments.
- Ability to direct performance of outlet associates
and follow up with corrections where needed; ability to motivate outlet
associates and maintain a cohesive team;
- Ability to promote positive work relationships
with service personnel and other departments.
- Ability to ascertain associate's training needs
and provide such training; ability to work well under pressure of
organizing and attaining production schedules and timelines.
Language: Required to speak, read, and write English, with fluency in
other languages preferred.
Physical Requirements:
- Must be able to exert physical
effort in transporting 20 pounds, endure various physical movements
throughout the work areas, reach up and down, remain stationary throughout
work periods, and satisfactorily communicate with guests and co-workers to
their understanding.
- Restaurant Environment - constantly exposed to
heat, high cold, slippery surfaces and appliances such as stove, oven,
dishwasher, cooking top, as well as housekeeping and cleaning tools.
Qualifications:
- Diploma/Some College or an
equivalent combination of education and work-related experience.
- Must have current and valid ServSafe Managers
Certification is required.
- NM Alcohol Certification is required.
Experience:
- Proven track record as a General
Manager
- Experience working in Forbes-rated
establishments.
- Experience in fine dining either with stand-alone
restaurants or within a luxury or ultra-luxury property preferred.
- The salary range for this position is $95.000-105,000. This is the
pay range for this position that the company reasonably expects to pay. This
position also may be eligible for bonuses. Decisions regarding individual
salaries will be based on a number of factors, such as experience, type of
experience, location, and education.