The Hotel at Auburn University
  • Auburn, AL, USA
  • Salary
  • Full Time

JOB SUMMARY     

Directs and organizes the staff of A.T. (Ariccia Trattoria), Piccolo Bar and Lounge, Caffe Sienna, In-Room Dining and our Executive Floor Lounge to ensure first class service, food & beverage offerings  and marketing to maximize profits and guest satisfaction.

ESSENTIAL DUTIES 

  • Interview, select, train, supervise, counsel and discipline outlet supervisors and staff.
  • Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
  • Observe performance and encourage improvement where necessary.
  • Maintain profitability of outlets to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse).  Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.  Evaluate cost effectiveness of all aspects of operation.  Develop and implement cost-saving and profit-enhancing measures.
  • Ensure staffing levels for all outlets are accurate based on hotel and outlet business levels. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
  • Assist the Executive Assistant Manager, Food & Beverage with Auburn University classroom teaching opportunities to include; Guest lecturing at Auburn University and overseeing the restaurant and bar practicum rotations each semester at The Hotel at Auburn University.
  • Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
  • Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for the staff and other hotel employees.
  • Ensure basic standard operating procedures for all outlets are in place and are in compliance with Federal, state, local and Capella's own practices. (eg. ServSafe, Responsible Vendor)
  • Ability to delegate responsibilities to supervisors and managers that report to The Director of Restaurant Operations.
  • Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.
  • Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties.  Answer telephones in a clear voice, coordinate and document reservations.  Organize special events in the restaurant such as receptions.  Maintain rapport with all departments and attend relevant meetings.
  • Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency.
  • Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
  • Ensure that all standards and hotel cash handling procedures are met.
  • Maintain cleanliness of all outlets on a daily basis.
  • Solicit feedback from guests concerning the service and food & beverage offerings in all outlets.
  • Work closely with the Executive Assistant Manager, Food & Beverage and Director of Finance on preparing the annual budget and monthly forecast for all outlets.
  •  Work closely with the Executive Assistant Manager, Food & Beverage and Director of Finance in monthly beverage inventory and quarterly china/glass/silver/linen inventory.
  •  Ensure all daily and monthly reports are detailed and submitted in a timely matter.
  •  Work closely with Marketing and Social Media Manager to ensure that all promotions and collateral updates (including social media and website information and menu updates) are done in a timely matter.
  •  Work closely with the culinary team and the restaurant chef to plan and execute menu changes and rollouts.
  •  Plan and organize special events for A.T. and Piccolo bar and Lounge (eg. Beer, wine and spirit dinners, Mother's Day, Easter, Father's Day, Thanksgiving, Christmas, Graduation, New Years, Holiday Events, etc.)

 Education:

  • High School graduate or equivalent required
  • Four year college degree preferred

Experience:

  • Position requires four years previous restaurant and management experience.
  • At least five years in related field required or combination of experience and education.

LICENSES OR CERTIFICATES

CPR Certification and/or First Aid training preferred.

Responsible Vendor Certified (or equivalent)

ServSafe certified (or equivalent)

Certified in The Society of Wine Educators or Court Of Master Sommelier preferred.

The Hotel at Auburn University
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