Chez Philippe Fine Dining Manager

Essential:

• High school graduate or equivalent vocational training certificate, some college.
• Minimum 18 years of age to serve alcoholic beverages.
• 3-5 years experience as an Assistant Restaurant Manager/Supervisor, preferably in a fine dining
• Knowledge of various food service styles (i.e., French service, Russian service, Butler style service).
• Fluency in English both verbal and written. Ability to provide legible communication.
• Compute basic arithmetic.
• Knowledge of food and beverage cost controls.
• Ability to:
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgment.
• follow directions thoroughly.
• understand guests' service needs.
• work cohesively with associates as part of a team.
• work without direct supervision.
• maintain confidentiality of guest and associate information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• direct performance of associates and follow up with corrections when needed.
• satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
• maintain regular and punctual attendance.
• adhere to Peabody grooming standards.
• exemplify Peabody Service Excellence.
• Ability to comprehend P & L and budget reports and write commentary.

Desirable:

• College degree.
• Previous experience in cashiering/order taking and food service.
• Certification of previous training in liquor, wine and food service.
• Previous culinary training.
• Certification in CPR and First Aid.
• Ability to suggestively sell.
• Ability to input and access information in the property management system/computers.
• Previous guest relations training.

PHYSICAL ABILITIES

Essential:

• Exert physical effort in transporting restaurant equipment and supplies up to 50 pounds to and from outlet operations.
• Ability to move freely within food outlet area.
• Ability to reach overhead areas (with or without step ladder).
• Ability to stand and walk continuously for an entire shift.
• Ability to bend and squat freely.

ESSENTIAL JOB FUNCTIONS

• Maintain complete knowledge of and comply with all departmental and hotel policies, service procedures and standards. Maintain standards in compliance with AAA, Mobil and Preferred.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipation and awareness of guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction. Utilize Critical Moments of Service if applicable.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of:
• all liquor brands, beers and non-alcoholic selections available in 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 sizes, garnishes, presentation and prices.
• daily menu specials, discontinued items.
• dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, and dress code, and manual system procedures.
• daily house count, arrivals/departures, VIPs.
• scheduled in-house group activities, locations and times.
• Maintain complete knowledge of, 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 associate to rectify any cleanliness/organization deficiencies.
• Establish par levels for food and beverage supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign associate to transport such to the Restaurant.
• Check stock of wines/champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured.
• Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
• Meet with the Chef to review daily specials and discontinued items; update special board throughout shift. Ensure that associates are aware of changes.
• Periodically check with the Front Desk to review updates on house count and arrivals.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff reports to work as scheduled. Document any late or absent associates.
• Coordinate breaks for staff.
• 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.
• Monitor the preparation of station assignments and side work, ensuring compliance to departmental standards.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective associate. Document counseling as necessary.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective associate.
• Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective associate.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective associate to rectify deficiencies.
• Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
• Review the reservation book, pre-assigned designated tables and follow up on all special requests.
• Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Greet and escort guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• 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 associates with their job functions to ensure optimum service to guests.
• Answer telephone according to Peabody Service Excellence practices.
• Take, record and confirm restaurant reservations/cancellations in accordance with departmental standards.
• Access all functions of the POS system in accordance to specifications. Restock journal tape and change ribbons as needed.
• Handle void checks in accordance with Accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.
• 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 are completed before associates sign out.
• Provide feedback to associates on their performance. Handle disciplinary problems and counsel associates according to hotel standards. Document counseling as necessary.
• Foster and promote a cooperative working climate, maximizing productivity and associate morale.
• Respond to all pages by beeper promptly.
• 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 log book.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with on-coming supervisor.
• Responsible for interacting and receiving feedback from guests.
• Responsible for training and development of associates.
• Must be certified in Manager ServSafe food handling.
• Must be certified in TIPS Training alcohol awareness within 60 days of employment.
• Must be certified in TRAC training and compliance.
• Prepare and administer timely performance evaluations according to hotel standards.
• Prepare weekly cost analysis.
• Update wine list and vintages.

SECONDARY JOB FUNCTIONS

• Complete and direct scheduled inventories.
• Conduct monthly departmental meetings.
• Attend designated meetings, menu and wine tastings.
• Interview applicants.
• Expedite on floor or in Kitchen as business demands.
• Complete departmental filing.
• Update POS menu changes.
• Order flowers from approved supplier.