Acqualina Management, LLC

WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE ©

We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include:

Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs

JOB OVERVIEW:

Responsible for direct supervision of Breakfast, AQ Gelato, In-Room Dining, and assisting in the day-to-day operation of Costa Grill, and banquets in accordance with resort standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

QUALIFICATIONS

Essential:

1. High school graduate or vocational training certificate, some college.
2. Minimum 18 years of age to serve alcoholic beverages.
3. Two years' experience as an Assistant F&B Manager/ Supervisor, preferably in a luxury property or fine dining establishment.
4. Food handling certification.
5. Knowledge of various food service styles (i.e., French service)
6. Fluency in English.  Strong written, verbal, and non-verbal.
7. Compute basic arithmetic.
8. Familiarity with food and beverage cost controls.
9. Ability to:

• enforce Resort standards, policies and procedures with Restaurant staff.
• prioritize and organize work assignments, delegate work.
• direct performance of Restaurant staff and follow up with corrections where needed.
• motivate Restaurant staff and maintain a cohesive team.
• ascertain Restaurant training needs and provide such training.
• be a clear thinker, analyze and resolve problems exercising good judgment.
• suggestively sell menu items, beverages and wines.
• input and access information into P.O.S. system.
• work without direct supervision.
• Perform job functions with attention to detail, speed & accuracy
• Follow directions thoroughly
• Work cohesively with co-workers as part of a team

Desirable:

1. College degree.
2. Previous guest and resident relations training.
3. Previous Culinary training.
4. Certification of previous training in liquor, wine and food service.
5. Certification in CPR.
6. Certification of previous training in an alcohol awareness program.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting supplies weighing up to thirty (30 pounds) to.
2. Endure various physical movements throughout the work areas.
3. Remain in upright position for 8 hours throughout work shift.
4. Satisfactorily communicate with guest and residents, management and co-workers to their understanding.

ESSENTIAL JOB FUNCTIONS

1. 1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. 2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. 3. Anticipate guest and resident needs, respond promptly and acknowledge all guest and residents, however busy and whatever time of day.
4. 4. Maintain positive guest and resident relations at all times.
5. 5. Resolve guest and resident complaints, ensuring guest and resident satisfaction.
6. 6. Be familiar with all resort services/features and local attractions/activities to respond to guest and resident inquires accurately.
7. 7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. 8. Maintain complete knowledge of:
9. 9. Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.
10. 10. Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
11. 11. Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff are aware of such.
12. 12. Work closely with the training guidelines assuring staff is properly and thoroughly trained.
13. 13. Review sales for previous day; resolve discrepancies with accounting.  Track revenue against budget.
14. 14. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands.
15. 15. Ensure that staff report to work as scheduled.  Document any late or absent employees.
16. 16. Coordinate breaks for staff.
17. 17. Assign work and side duties to staff.  Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations which compromise the department's standards and delegate these tasks.
18. 18. Monitor the preparation of station assignments, ensuring compliance to department standards
19. 19. Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
20. 20. Inspect grooming and attire of staff; rectify any deficiencies.
21. 21. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
22. 22. Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
23. 23. Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.

• all liquor brands, beers and non-alcoholic selections available in the Restaurant.
• the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• designated glassware and garnishes for drinks.
• all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
• daily menu specials, 86’d items.
• dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• P.O.S. and manual system procedures.
• daily house count, arrivals/departures, V.I.P.’s.
• and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

• Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Ensure that specified number of menus and wine lists are available and in good condition for each meal period.  Check the pick-up station and side stations.
• Monitor and assist Host(ess) in greeting and escorting guest and residents to their tables.  Ensure that tables are seated to best service the guest and residents.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Monitor guest and resident reactions and confer frequently with service staff to ensure guest and resident satisfaction.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Monitor and ensure that all tables are cleared and reset according to department procedures.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Assist restaurant staff with their job functions to ensure optimum service to guest and residents.
• Answer outlet phone within two rings, using correct salutation & telephone etiquette
• Working Knowledge of the P.O.S. system.  Restock journal tape and change ribbons as needed.
• Handle void and Comp checks.
• Assist servers with expediting problem payments.
• Issue manual checks when the system is down and ensure accountability of such.
• Run system closing reports and ensure that all servers' checks are closed before they sign out.
• Ensure all closing duties for staff are completed before staff sign out.
• Conduct a 1-week formal training program on the required job functions with criterion expected and department orientation with new hires.  Conduct ongoing training with existing staff.
• Provide feedback to staff on their performance.  Handle disciplinary problems and counsel employees according to resort standards.
• 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 to Engineering.  Contact Engineering directly for urgent repairs.
• Document pertinent information in department logbook.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with on-coming supervisor
• Accept additional responsibilities as deemed Necessary Food & Beverage Director

SECONDARY JOB FUNCTIONS

• Complete and direct scheduled inventories.
• Prepare weekly forecast of revenues, covers and labor costs.
• Conduct monthly departmental meetings.
• Attend designated meetings, menu and wine tastings.
• Interview restaurant applicants.
• Relieve Host(ess).
• Expedite on floor or in kitchen as business demands.
• Complete departmental filing.
• Order restaurant supplies from approved vendor.
• Create “table talk” for daily specials
• Improve and maintain Bar program
• Uphold implemented SOP’s
• Implement monthly promotions and sales competitions
• Implement a daily / weekly training agenda
• To participate in our commitment to sustainability you are to engage in eco-conscious initiatives, and lead by example, contributing to our mission of fostering a greener future as we embrace the perspective that at Acqualina, we are not just a team; we are stewards of the environment and champions of sustainability.