Terranea Resort
Food & Beverage Manager - In-Room Dining
Terranea Resort, Rancho Palos Verdes, California, United States, 90275
Food & Beverage Manager - In-Room Dining
Join to apply for the
Food & Beverage Manager - In-Room Dining
role at
Terranea Resort The Food & Beverage Manager will oversee the In-Room Dining operation, ensuring that all procedures are completed to the Hotel standards. Assist where necessary to ensure optimum service to guests. Continually exemplify the attributes of property leadership corresponding to the culture of Terranea Resort, while leading through a hands-on, lead-by-example style that creates and fosters a positive work environment.
Responsibilities
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate 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 to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge of: liquor brands/beers/non-alcoholic selections; wine/champagne by the glass and major wines on the list; designated glassware and garnishes; all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices; daily menu specials and 86’d items; guest room layouts; manual system procedures; daily house count/arrivals/departures/VIPs; scheduled in-house group activities, locations and times.
Maintain complete knowledge and abide by state liquor regulations, including prohibitions on serving minors, intoxicated persons, and drunk driving.
Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify deficiencies.
Establish par levels for supplies and equipment; complete requisitions to replenish shortages or items needed for the anticipated business.
Requisition linens/skirting for business and assign staff to transport to Room Service.
Meet with the Chef to review daily specials and 86’d items; update board throughout shift and ensure staff are aware of changes.
Periodically check with the Front Desk to review house count/occupancy and arrivals.
Review sales for the previous day; resolve discrepancies with Accounting. Track revenue against budget.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts; adjust schedules to meet business demands.
Ensure that staff report to work as scheduled; document any late or absent employees; coordinate breaks for staff.
Assign work and side duties to staff; communicate additions or changes as they arise.
Conduct pre-shift meetings and review information pertinent to the day’s business.
Inspect grooming and attire of staff; rectify deficiencies.
Inspect, plan and ensure materials and equipment are ready for service; rectify deficiencies with respective personnel.
Monitor staff performance and ensure procedures are carried out to departmental standards; rectify deficiencies with respective personnel.
Encourage personalized courtesy and efficient service; encourage staff to use the guest’s name.
Inspect table set-ups for cleanliness and alignment with guest orders and standards; rectify deficiencies.
Check the status of all orders and ensure delivery within designated timelines.
Assist Room Service staff with their job functions to ensure optimum service.
Answer Room Service phone within 3 rings, using correct salutations and telephone etiquette.
Monitor and ensure that all tables/trays are removed from guest rooms/corridors and returned to Room Service per procedures.
Assist in taking guests’ orders following defined procedures to maintain department standards.
Access all functions of the P.O.S. system; restock journal tape and change ribbons as needed.
Monitor and direct the pickup of doorknob menus from guest rooms and organize delivery times accordingly.
Organize, coordinate and direct staff in set-up, service and breakdown of hospitality events; follow up on special arrangements with respective personnel.
Check bar set-ups, buffet/reception tables and coffee breaks for cleanliness and layout; ensure alignment with function orders and department standards; replenish items as specified.
Organize, coordinate and direct staff in set-up, delivery and retrieval of amenities per standards.
Schedule employees to match forecasted covers and business, aligning with hours of operation.
Ensure all closing duties for staff are completed before sign out.
Provide feedback to staff on performance; handle disciplinary matters per hotel standards.
Foster a cooperative working climate, maximizing productivity and morale.
Prepare and submit daily/weekly payroll and tip distribution records.
Complete maintenance work orders and submit to Engineering; contact Engineering for urgent repairs.
Document pertinent information in the department log book.
Complete all paperwork and closing duties per standards.
Review status of assignments and follow-up action with the on-coming Supervisor.
Additional Duties & Responsibilities
Complete and direct scheduled inventories.
Prepare weekly forecast of revenues, covers and labor costs.
Prepare weekly schedules as assigned.
Prepare and submit payroll and tip distribution records as assigned.
Attend designated meetings, menu and wine tastings.
Interview outlet applicants.
Stock supplies.
Relieve staff and follow designated job functions as such.
Expedite on floor or in kitchen as business demands.
Complete departmental filing.
Qualifications
High school graduate or equivalent vocational training certificate, some college.
Previous management experience in In-Room Dining.
Meets age to serve alcoholic beverages.
Food handling certificate.
Knowledge of various food service styles; fluency in English both verbal and non-verbal.
Provide legible communication.
Compute basic arithmetic.
Desirable
Previous Food and Beverage experience in a fast-paced and high-volume restaurant.
Certification of previous training in liquor, wine and food service.
Previous Culinary training is a plus.
Ability to suggestively sell.
Previous guest training.
Ability to input and access information in the property management system/computers/point of sales system.
Certification in an alcohol awareness program.
Compensation Base Pay Start Rate: $72,000 - $83,000/Yr
We offer a competitive benefit package for full-time, regular team members that includes group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!
Employment details
Seniority level: Mid-Senior level
Employment type: Full-time
Job function: Management
Industries: Hospitality
#J-18808-Ljbffr
Join to apply for the
Food & Beverage Manager - In-Room Dining
role at
Terranea Resort The Food & Beverage Manager will oversee the In-Room Dining operation, ensuring that all procedures are completed to the Hotel standards. Assist where necessary to ensure optimum service to guests. Continually exemplify the attributes of property leadership corresponding to the culture of Terranea Resort, while leading through a hands-on, lead-by-example style that creates and fosters a positive work environment.
Responsibilities
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate 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 to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge of: liquor brands/beers/non-alcoholic selections; wine/champagne by the glass and major wines on the list; designated glassware and garnishes; all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices; daily menu specials and 86’d items; guest room layouts; manual system procedures; daily house count/arrivals/departures/VIPs; scheduled in-house group activities, locations and times.
Maintain complete knowledge and abide by state liquor regulations, including prohibitions on serving minors, intoxicated persons, and drunk driving.
Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify deficiencies.
Establish par levels for supplies and equipment; complete requisitions to replenish shortages or items needed for the anticipated business.
Requisition linens/skirting for business and assign staff to transport to Room Service.
Meet with the Chef to review daily specials and 86’d items; update board throughout shift and ensure staff are aware of changes.
Periodically check with the Front Desk to review house count/occupancy and arrivals.
Review sales for the previous day; resolve discrepancies with Accounting. Track revenue against budget.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts; adjust schedules to meet business demands.
Ensure that staff report to work as scheduled; document any late or absent employees; coordinate breaks for staff.
Assign work and side duties to staff; communicate additions or changes as they arise.
Conduct pre-shift meetings and review information pertinent to the day’s business.
Inspect grooming and attire of staff; rectify deficiencies.
Inspect, plan and ensure materials and equipment are ready for service; rectify deficiencies with respective personnel.
Monitor staff performance and ensure procedures are carried out to departmental standards; rectify deficiencies with respective personnel.
Encourage personalized courtesy and efficient service; encourage staff to use the guest’s name.
Inspect table set-ups for cleanliness and alignment with guest orders and standards; rectify deficiencies.
Check the status of all orders and ensure delivery within designated timelines.
Assist Room Service staff with their job functions to ensure optimum service.
Answer Room Service phone within 3 rings, using correct salutations and telephone etiquette.
Monitor and ensure that all tables/trays are removed from guest rooms/corridors and returned to Room Service per procedures.
Assist in taking guests’ orders following defined procedures to maintain department standards.
Access all functions of the P.O.S. system; restock journal tape and change ribbons as needed.
Monitor and direct the pickup of doorknob menus from guest rooms and organize delivery times accordingly.
Organize, coordinate and direct staff in set-up, service and breakdown of hospitality events; follow up on special arrangements with respective personnel.
Check bar set-ups, buffet/reception tables and coffee breaks for cleanliness and layout; ensure alignment with function orders and department standards; replenish items as specified.
Organize, coordinate and direct staff in set-up, delivery and retrieval of amenities per standards.
Schedule employees to match forecasted covers and business, aligning with hours of operation.
Ensure all closing duties for staff are completed before sign out.
Provide feedback to staff on performance; handle disciplinary matters per hotel standards.
Foster a cooperative working climate, maximizing productivity and morale.
Prepare and submit daily/weekly payroll and tip distribution records.
Complete maintenance work orders and submit to Engineering; contact Engineering for urgent repairs.
Document pertinent information in the department log book.
Complete all paperwork and closing duties per standards.
Review status of assignments and follow-up action with the on-coming Supervisor.
Additional Duties & Responsibilities
Complete and direct scheduled inventories.
Prepare weekly forecast of revenues, covers and labor costs.
Prepare weekly schedules as assigned.
Prepare and submit payroll and tip distribution records as assigned.
Attend designated meetings, menu and wine tastings.
Interview outlet applicants.
Stock supplies.
Relieve staff and follow designated job functions as such.
Expedite on floor or in kitchen as business demands.
Complete departmental filing.
Qualifications
High school graduate or equivalent vocational training certificate, some college.
Previous management experience in In-Room Dining.
Meets age to serve alcoholic beverages.
Food handling certificate.
Knowledge of various food service styles; fluency in English both verbal and non-verbal.
Provide legible communication.
Compute basic arithmetic.
Desirable
Previous Food and Beverage experience in a fast-paced and high-volume restaurant.
Certification of previous training in liquor, wine and food service.
Previous Culinary training is a plus.
Ability to suggestively sell.
Previous guest training.
Ability to input and access information in the property management system/computers/point of sales system.
Certification in an alcohol awareness program.
Compensation Base Pay Start Rate: $72,000 - $83,000/Yr
We offer a competitive benefit package for full-time, regular team members that includes group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!
Employment details
Seniority level: Mid-Senior level
Employment type: Full-time
Job function: Management
Industries: Hospitality
#J-18808-Ljbffr