Detalle de la Oferta

Descripción de la Oferta

SUMMARY:
As a key member of our team, you will create an exciting, innovative, and memorable dining experience for every guest. You will lead a well-rounded and knowledgeable front-of-house team to deliver exceptional service. A successful guest experience relies on a staff thoroughly trained in service etiquette, product knowledge, and a commitment to meeting each guest’s unique needs. You will be an advocate for the restaurant, crafting personalized experiences, and building relationships that keep guests coming back.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Lead and facilitate service education through daily line-ups, and training programs for servers, bussers, hosts, and bartenders.
Oversee ongoing staff development programs to ensure continuous growth.
Conduct daily evaluations of restaurant service performance to maintain high standards.
Coordinate timely food production and ensure a smooth operation.
Supervise and guide all non-supervisory employees to ensure exceptional service.
Implement supervisory responsibilities in compliance with Kimpton's policies and applicable laws.
Interview, hire, and train new employees; plan, assign, and direct work; appraise performance; reward and discipline staff; address complaints and resolve problems.
Provide regular and constructive feedback on team performance and development potential.
Communicate effectively with management, staff, and accounting teams to ensure qualified personnel and provide the necessary training as positions open.
Assist in filling open positions by sourcing qualified internal or external candidates.
Conduct ongoing training programs for both new and existing staff.
Collaborate with the Chef to ensure the highest quality and presentation of all food for guests.
Participate in the evaluation of food quality, kitchen staff performance, and product development to maintain our market position.
Develop and manage the selection and pricing strategy for liquors and wines, overseeing procurement.
Partner with the General Manager to set annual financial objectives and develop a budget for the restaurant.
Meet financial targets by executing and enhancing the annual marketing plan, quickly seizing new opportunities, maintaining high operational standards, and effectively utilizing marketing funds.
Ensure adherence to budgetary targets in all areas of cost control, with a strong focus on cost of sales and payroll.
Maintain cleanliness and order in all areas of the restaurant, both internally and externally.
Coordinate the upkeep of service areas as needed.
SPECIFIC EXPERIENCE WE'RE SEEKING:

A minimum of 2 years of management experience in the hospitality or similar industry.
A Bachelor’s degree in Hospitality, Restaurant, or Culinary Management is preferred.
Excellent interpersonal communication, problem-solving, and organizational skills.
A genuine passion for creating personalized and memorable guest experiences.
Food Handler Certification (if applicable).
Flexibility to work evenings, weekends, and holidays as required.
QUALIFICATION REQUIREMENTS:
To be successful in this role, an individual must be able to perform each essential duty satisfactorily. The qualifications listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience: Minimum of 2 years of management experience in hospitality or a related field.
Language Skills: Ability to read, write, and communicate professionally and effectively with business departments, guests, and vendors. Ability to handle difficult situations and individuals diplomatically, maintaining a consistent level of professionalism.

Experiencia Requerida

Educación Superior