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Assist the General Manager in the overall operation of Summit.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Assist the restaurant’s General Manager in the following areas:
- Recruit restaurant employees; evaluate staffing levels and current job descriptions for the opening of Summit
- Establish, implement, and conduct thetraining programs for all restaurant positions. Performance standards should be of thehighest quality and consistency incorporating theBROADMOOR’s standards of excellence along with Mobil 5-Star and AAA 5-Daimond standards
- Direct and establish daily operational procedures for restaurant’s employees in their daily responsibilities
- Establish strong customer relationships with Summit’s guests to include hotel guests, BROADMOORGolf Club members, and community patrons
- Maintain involvement with industry associations
- Maintain a strong working knowledge in food product, food trends, and food preparations
- Ensure that all food arriving from the kitchen is of the highest quality and served properly
- Maintain ongoing communication with the Chef and all kitchen staff
- Maintain knowledge of, abide by, and enforce Colorado liquor laws
- Establish a wine requisition and inventory system
- Oversee ongoing required and necessary maintenance, sanitation, and upkeep to maintain the restaurant’s original quality
- Order and maintain proper inventory levels of all equipment and supplies utilizing an accountable requisition and inventory system
- Develop an operational equipment manual to facilitate the reordering of china, glass, silver, linen, and other operating supplies
- Develop and implement ongoing programs to impart the necessary knowledge of food, beverage, and wine product to staff
- Interface with theBROADMOOR’s Conference Services and Sales departments in thecoordination and execution of private events in Summit’s private dining rooms
- Oversee and enforce all BROADMOORHotel policies as outlined in theEmployee Guidebook. This includes thehandling of progressive discipline in all areas of theoperation when standards are not being met
- Responsible for daily line-up meetings, weekly management meetings, and monthly employee meetings in order to maintain ongoing, productive communication. Coordinate with the Culinary and Stewarding departments to arrange for necessary meetings/communication as well.
- Responsible for achieving budgeted financial revenues, control of cost, and profit levels
- Schedule all front-of-the-house staff with attention to the hotel’s occupancy levels and projected daily business of the restaurant, maintaining a high level of service while controlling labor costs
- Oversee management of the reservation book, ensuring maximum business without sacrificing guest comfort, paying special attention to VIPs and regular repeat customers
- Keep the Executive Chef informed on a daily basis of important guests to the restaurant and any timing challenges the dining room may face
- Establish and maintain the atmosphere of the restaurant, keeping customer comfort and satisfaction in mind at all times. Providing an exceptional experience without pretension is a major goal of Summit. This includes (but is not limited to) maintaining an exceptionally positive and friendly attitude in the dining room, attending t lighting and music , and providing for the customer at every opportunity
- Uphold and abide by all BROADMOORpolicies, procedures, and safety guidelines
· Utilize thecomputer to block and place detailed guest restaurant reservations in theResPak computer system
· Utilize thecomputer to place reservations in the“Guest Itinerary”
As Sommelier, responsible for the following:
- Work with the Summit Executive Chef and General Manager in the development of the wine list and program
- Update and keep the wine list current
- Implement the large bottle format that is unique to Summit
- Establish an ongoing wine and spirit training program for all Summit staff
- Establish beverage requisition and inventory system to include maintaining proper pricing structure for these beverages, specifically the wine program
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Four-yearCollegeor university program certificate or 5 years of related hospitality/restaurant experience, or an equivalent combination of education and experience. Intermediate to advanced computer skills are required.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form. Ability to deal with several abstract and concrete variables.
To perform this job successfully, an individual should have knowledge of Word Processing software, Spreadsheet software, Accounting software, Inventory software, Payroll systems, Internet software, and Order processing systems.
Manages and Assistant General Manager/Wine Director along with two subordinate hourly supervisors. Also oversee thesupervision of thedining room team consisting of three Bartenders, twelve Wait staff, three Host/Hostesses, three Food Runners, and two Cocktail Servers; a total of twenty-three employees. Responsible for overall direction, coordination, evaluation, and performance of these staff members. Carry out supervisory responsibilities in accordance with theBROADMOOR’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, and addressing complaints and resolving problems
Financial responsibilities will include successfully achieving budgeted goals
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to work near moving mechanical parts and fumes or airborne particles. The employee is occasionally exposed to work in high, precarious places; extreme cold (non-weather); and extreme heat (non-weather).
The noise level in the work environment is usually loud.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to climb or balance.The employee is regularly required to lift up to 25 pounds. The employee is occasionally required to lift up to 50 pounds. The employee is occasionally required to push and/or pull 100+ pounds and lift up to 100 pounds with assistance.Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
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