Description

DEPARTMENT: Food and Beverage

REPORTS TO: Director Food & Bevage

STATUS: Exempt

Are you looking for something more than just a job? Do you want work to be something that inspires you to be the best version of yourself? Now is your time to advance your career and craft your future with passion at Hotel Vin!

Hotel Vin, Marriot Autograph Collection is a 120-room boutique hotel with over 15,000 square feet of indoor/outdoor event space located in the heart of downtown Grapevine. As part of the Grapevine Main project, which includes Harvest Hall—a beautiful European-style food hall with seven kitchens, two bars, and a stunning venue for live entertainment—Hotel Vin sets the standards for service excellence and career advancement.

If you are passionate, dedicated, a team player, and want to explore your potential, then Hotel Vin is waiting for you. Apply today and join our team of all-stars!

RESPONSIBILITIES:

· Assists Restaurant Manager in the successful operation of Bacchus Kitchen Bar (including large outdoor area) and Rioja Rooftop Bar.

· Assists in facilitation of staff briefings prior to all shifts. Must be a subject matter expert on all menu items and general guest information.

· Identifies talent both internally and externally. Assists Restaurant Manager in interviewing, hiring, and on-boarding new Associates, with the intention of finding future leaders.

· Monitors the work performance of staff and trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder- to-shoulder education so they excel in their current role and are prepared for future career opportunities.

· Motivates, inspires, and constantly challenges the team to achieve at their highest level. Recognizes and rewards excellent performance. Quickly improves, or removes, low performers through coaching and documentation.

· Encourages staff to embrace the Mission and Values of the Company. Displays a passion for restaurant/hospitality, guest service and quality improvement. Upholds the attitude that we have never truly “arrived” because we are always striving to enhance the overall dining experience, quality, guest service, efficiency and revenue.

· Maintains current knowledge of Company and departmental policies and procedures and communicates expectations to staff.

· Promotes excellent guest service and handles guest concerns in a prompt and professional manner. Ensures Associates conduct themselves in a professional manner with the awareness that all actions and communications are within guest view.

· Maintains restaurant cleanliness in accordance with company standards. Assures sanitation standards are maintained in accordance with OSHA regulations and local health and safety codes. Participates in daily safety and cleanliness inspections. Assigns cleaning tasks to Associates during slow periods. Reports all maintenance requests in a timely manner.

· Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Associates are trained in appropriate responses to unsafe situations.

· Performs and understands managerial functions with the POS system.

· Assists with marketing and promotional programs to build restaurant sales.

· Assists in writing timely schedules that meet the financial needs of the business while ensuring an excellent guest experience.

· Performs duties of Host, Server and Server Assistance, Food Runner when needed.

· Communicates daily with Restaurant Manager.

· Enforces adherence to all side work.

· Maintains a positive working relationship with Kitchen staff.

· Additional tasks and responsibilities may be assigned at the discretion of the Restaurant Manager and/or Director of Food & Beverage.

KNOWLEDGE, SKILLS AND ABILITIES:

· Overall wine knowledge will be a key area of focus with the hotels positioning

· Reading, writing and oral proficiency in English language.

· Ability to supervise many employees in high volume environment.

· Ability to analyze and solve problems.

· Ability to adapt to change, new situations, changes in staffing and procedures.

· Ability to organize and prioritize under pressure in a fast-paced environment.

· Knowledgeable of basic sanitation.

· Knowledgeable of computer operations

· Outgoing, sociable, and well spoken.

· Always conducts oneself in a professional and polished manner

· Ability to communicate effectively with guests, co-workers, and supervisors.

· Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.

· Dedication and commitment to excellent customer service

· Must have open availability to work a schedule based on business demand, including nights, weekends, and holidays.

EXPERIENCE:

· ServSafe certified

· 1-2 years Food and Beverage supervisory/management experience in a fine dining environment preferred.

PHYSICAL DEMANDS:

· Stands for long periods of time without sitting; walks fast paced during shifts; bends, reaches and stoops.

· Ability to lift, balance and carry large, oval Dining Room service trays.

· Lift / carry 10 lbs or less constantly; Lift/carry 11-20 lbs frequently; Lift/carry 21-50 lbs occasionally; Lift/carry 51-100 lbs rarely.