Description

Do you enjoy putting a smile on people's faces and creating memories that will last a lifetime? At the Hilton Minneapolis/Bloomington located in the heart of 494 & France Avenue, you will have the opportunity for a rewarding career working with hospitality professionals who together make the hotel one of the top ranked Hiltons in North America. Our priority is providing our guests and team members with exceptional experiences every day.

Purpose of Position: Ensuring that all guests needs are consistently met or exceeded by maintaining all aspects of the outlets and in room dining including; cleanliness, food and beverage quality, and meeting hotel service standards. Providing a reputation of prestigious service resulting in high satisfaction ratings, and increasing new and returning guests.

Establish objectives by professional leadership and administration, effective and fair personnel development, and maintaining the highest standards in the restaurant resulting in increasing teamwork and morale.

Maintaining budgetary guidelines by improving sales through service, up-selling, increasing return guests, keeping accurate records and inventories, and proper cash handling techniques that will minimize losses, and shortages resulting in decreasing costs, and increasing profitability.

Responsibilities:

• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of each outlet. Organize and conduct pre-shift meetings communicating pertinent information to the staff, such as house count and menu changes. Direct staff in their work assignment, and utilize on-going training techniques.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Organize special events in the restaurant such as receptions.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperature, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of outlets to support hotel operations. Control payroll and equipment costs. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Utilize POS system to accurately charge customers, track revenue reports and ensure timeliness of food and beverage. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
• Implementing and maintaining hotel housekeeping, sanitation and cleanliness standards in all areas of the hotel.
• Maintain house bank.
• Maintain relationship with other departments in hotel.
• Maintain relationship with vendors.
• Ability to maintain full floor coverage of outlets.
• Track all menu abstracts for all outlets. Update as needed.
• Maintaining a high level of professional appearance, demeanor, ethics, and self-image with yourself as well as subordinates.
• Administering sales promotion programs.
• Knowing the competition and keeping current with industry trends.
• Directing and coordinating the activities of all assigned personnel and departmental responsibilities in the outlets.
• Ensuring the highest quality of food and beverage, and service related to the operation.
• Staffing of the outlets, meeting departmental responsibilities.
• Maintaining an appropriate level of community public affairs involvement.
• Implementing and supporting hotel policies and procedures.
• Assessing and reviewing the job performance of subordinates, and maintaining records of assigned employees according to policy
• Daily tracking of emails, Q times, post shift, payroll and administrative duties.
• Perform other duties as assigned.

Requirements:

• Strong knowledge of Food & Beverage operations and preparation techniques.
• Knowledge of Beverage operations and wines.
• Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.
• Ability to work entire shift standing and moving about in restaurants and kitchen areas.
• Ability to read, write, and communicate effectively in English language, to understand internal documents, reports and to interact effectively with guests and employees.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve.
• High school diploma required. College degree preferred but not required.
• Position requires 2 years-previous Food & Beverage and supervisory experience.
• Additional language ability preferred.
• High level of expertise with Microsoft Word, Excel, PowerPoint, Outlook and touch screen P.O.S systems.

We will verify through E-Verify the identity and employment eligibility of all persons hired. Marcus Hotels & Resorts is an Equal Opportunity Employer.