Given the nature of Langdon Hall as a unique, luxury boutique property, the Assistant Food & Beverage Manager (Dining Room) will serve as an ambassador for the Hotel and be a multi-functional individual who is driven to always exceed guests’ expectations with an attention for detail. This individual possesses strong interpersonal skills and a positive attitude towards their work and their fellow colleagues while handling pressure situations which require a quick and efficient thinker as they occur.
Duties and Responsibilities
Provide a consistently exceptional experience for all guests Offer guests knowledgeable, personalized service Ensure excellence in guest satisfaction through effective training of team members and maintaining a positive and committed “Do Whatever It Takes” attitude Plan, train, schedule, and supervise dining room team members Ensure team member education is provided to dining room personnel in accordance with the team member education plan, plus provide on-the-job training for dining room personnel. Conduct “pre-meal” meetings with Executive Chef. Responsible for arranging seating accommodations and greeting guests and team members while maintaining a friendly environment Must be on Dining Room floors at all times during meal periods. First responsibility is to the comfort and service of guests Supervise the physical appearance of the dining room area and work stations such as cleaning schedule Supervise the appearance of dining room tables, including table linens, napkins, silverware, table setup, centerpieces, menus and closing duties for team members Schedule work assignments for all dining room team members assigning specific tasks and spot checking to ensure standards are met such as “side work” Maintain pertinent and appropriate team member attendance records, reservations, incident reports, schedules, special functions Assist team members on the floor when needed Perform other duties as required Minimum Requirements
Minimum 5 years in a food and beverage role, with 2+ years in a similar role Thorough knowledge of fine dining service procedures and functions Excellent knowledge of food and wine pairing In-depth food and preparation knowledge Supervisory experience in “front of the house operations” within fine dining restaurant, hotel, club or similar community,
preferred Smart Serve certified,
required Ability to communicate with, understand, empathize with, work with and be tolerant of guests, peers, supervisors, subordinates and other outside contacts Demonstrate high level of interpersonal skills, both written and verbal Ability to read, write, communicate and comprehend verbal and written instructions in English Ability to be accurate, concise, detail-oriented and make independent decisions Ability to maintain confidentiality Ability to communicate effectively with guests and staff at all levels of the organization Exemplary interpersonal skills and ability to work cooperatively as a member of a team. Effective time management skills to organize and prioritize workload
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Provide a consistently exceptional experience for all guests Offer guests knowledgeable, personalized service Ensure excellence in guest satisfaction through effective training of team members and maintaining a positive and committed “Do Whatever It Takes” attitude Plan, train, schedule, and supervise dining room team members Ensure team member education is provided to dining room personnel in accordance with the team member education plan, plus provide on-the-job training for dining room personnel. Conduct “pre-meal” meetings with Executive Chef. Responsible for arranging seating accommodations and greeting guests and team members while maintaining a friendly environment Must be on Dining Room floors at all times during meal periods. First responsibility is to the comfort and service of guests Supervise the physical appearance of the dining room area and work stations such as cleaning schedule Supervise the appearance of dining room tables, including table linens, napkins, silverware, table setup, centerpieces, menus and closing duties for team members Schedule work assignments for all dining room team members assigning specific tasks and spot checking to ensure standards are met such as “side work” Maintain pertinent and appropriate team member attendance records, reservations, incident reports, schedules, special functions Assist team members on the floor when needed Perform other duties as required Minimum Requirements
Minimum 5 years in a food and beverage role, with 2+ years in a similar role Thorough knowledge of fine dining service procedures and functions Excellent knowledge of food and wine pairing In-depth food and preparation knowledge Supervisory experience in “front of the house operations” within fine dining restaurant, hotel, club or similar community,
preferred Smart Serve certified,
required Ability to communicate with, understand, empathize with, work with and be tolerant of guests, peers, supervisors, subordinates and other outside contacts Demonstrate high level of interpersonal skills, both written and verbal Ability to read, write, communicate and comprehend verbal and written instructions in English Ability to be accurate, concise, detail-oriented and make independent decisions Ability to maintain confidentiality Ability to communicate effectively with guests and staff at all levels of the organization Exemplary interpersonal skills and ability to work cooperatively as a member of a team. Effective time management skills to organize and prioritize workload
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