Website Radisson Winnipeg, Hotel Downtown
|Purpose: To create 100% Guest Satisfaction by providing Excellent service to All guests|
|Areas of Responsibility:|
|QUALIFICATIONS / SKILLS / ABILITIES / EXPERIENCE REQUIRED:
Working closely with the General Manager, as a key managerial position within the hotel, the successful applicant will be responsible for all aspects of food and beverage service including Resto 12, lounge, Banquet events and Starbucks on a daily basis.
The successful candidate must have at least 3-5 years of experience in a restaurant and hotel banquet setting. Must be mature and reliable; Able to develop and train the team effectively and sufficiently with consistent praise and follow-up as necessary; Must have exceptional organizational skills and be customer service driven; Knowledge of scheduling, Microsoft Word, Excel, POS and Squirrel Systems considered an asset; Ability to plan menus, create specials, and order supplies; Be responsible and accountable for the integrity of all monetary dealings; Responsible for inventory, marketing and implementation of features and entertainment within various departments; Maintain budgetary guidelines in all aspects of food and beverage services for various departments.
The Manager Food & Beverage will have good organizational and management skills and the ability to work in a fast paced customer-service oriented atmosphere; Will work closely, as a team player with various department heads to ensure guest satisfaction; Standing and walking for long periods of time; Light lifting may be required; Ability to resolve conflicts and concerns as they arise in a professional and tactful manner
This position requires you to be available to work Days, Nights, and Weekends. Please apply to email@example.com
|Focus On the Guest… Seek to understand the guest, internal and external customer and meet and exceed the needs of both the guest and the company.
Attend to Detail… Ensure that work is accurate, thorough and to the highest standards.
Take Responsibility… Demonstrate personal ownership of tasks and follow through to get the required results.
Apply Professional, Product, or Technical Expertise… Demonstrate the ability to apply technical, professional, or product expertise to everyday hotel situations.
Foster Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.
Communicate Effectively… Clarify and provide information so that coworkers, customers, and suppliers understand and can take action.
Build Strong Relationships… Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit.
Improve Continuously… Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.
Demonstrate Openness and Respect for Others… Value and remain open to new ideas and perspectives.
Develop Self and Others… Continually work to develop own capabilities and the capabilities of others.
|Key Skills and Requirements:|
|Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources and time.
Stand-up and/or One-on-one Training… Skilled in the use of techniques and strategies required to deliver training material in group and one-on-one settings.
Payroll Control and Scheduling …Determine appropriate staffing levels based on forecasted revenue and anticipated business and create staffing schedules which optimize the balance between desired profitability, customer demands and employee desires.
Performance Management, Supervisory…Demonstrate ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels.
Menu Content and Impact …Understand different types of cuisine and wine, how menus are developed and pricing guidelines and how each outlet can improve