Job Description

JOB SUMMARY:  Assist the Food & Beverage Manager in the supervision of the restaurant operations and personnel in order to ensure that the highest quality standards are met for food, service, and cleanliness.

SPECIFIC DUTIES AND RESPONSIBILITIES:

  • Lead restaurant  staff in service period. 
  • Knowledgeable  about the resort and its packages.
  • Ensure staff  accurately rings orders.
  • Monitor sitting  and serving procedures, establish timely service as a high priority.
  • Fulfill all  functions as required by accounting.
  • Assure each  order is fulfilled to the guest’s request; if dissatisfaction occurs,  effectively and appropriately diffuse as quickly as possible.
  • Edit employee  timesheets bi-weekly to ensure smooth payroll.
  • Perform line  employees job functions as needed under high volume and emergency  situations.
  • Maintain a  positive work atmosphere by acting and communicating in a manner that  enables getting along with guests, vendors, co-workers, and management.
  • Perform  additional duties as requested by the Food & Beverage Manager.

SUPERVISORY RESPONSIBILITIES:

  • Carry  out supervisory responsibilities in accordance with the organization’s  policies and applicable law. 
  • Exhibit control  of all shifts; monitor standards, cleanliness and team performance  relative to timing and accuracy with the goal of total guest satisfaction.
  • Motivate staff,  build morale and practice succession planning.
  • Train restaurant  staff in service of fine cuisine, this includes but is not limited to,  clearing ladies’ plates first, etc.
  • Train staff to  recognize resort packages sold and how to ring these using micros system.
  • Embrace and  practice all the resort’s standards.
  • Interview, fill  out personnel action forms, performance reviews, coaching and counseling  forms.
  • Schedule staff  accordingly to ensure proper coverage and timely service.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities:

  • Must have two to  three years restaurant management experience. 
  • Current Food  Handler’s Card.
  • Knowledgeable  regarding food, beverage and room service techniques.
  • Strong working  knowledge of micros point of sale system, gratuity sheets, employee time  edits, and cashier close-outs.
  • Familiarity with  all positions in the restaurant and be able and willing to fill those  positions when needed.
  • Ability to lift  and quickly transport heavy trays up to 60 lbs. on slippery surfaces. 
  • Ability  to listen effectively, to speak and write English clearly.
  • Self-motivated,  organized, fast and even-tempered. 
  • Strong attention  to detail a must.
  • Pleasant  personality to effectively deal with guests; questions and service, and to  contribute to the overall atmosphere of teamwork with fellow employees.
  • Ability to  quickly deliver quality product while under pressure.
  • Requires  extending arms, bending and stooping to reach materials.
  • Possess  excellent leadership, communication and interpersonal skills.
  • Must  adhere to practices of occupational safety and  health. 


County Legal Requirements

  • Must possess a  valid Maricopa County Health Dept. Food Handlers card to be kept on file  in Human Resources.
  • Must have  completed County & State Liquor training. 
 
 

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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