POSITION OVERVIEW Adhere and follow F&B culture and vision in accordance to F&B core values. Develop and maintain quality standards for outlets, including supervision and direction of staff service. Ensure excellent customer service. ESSENTIAL JOB FUNCTIONS Interview, select, train, supervise, counsel and discipline restaurant Service Professionals for the efficient operation of each outlet.Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.Schedule and direct staff in their work assignments. Interact positively with customers promoting resort 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.Maintain communication with all departments to ensure guest service needs are met. Move throughout 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. Maintain profitability of outlet 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.Evaluate cost effectiveness of all aspects of operation.Develop and implement cost saving and profit enhancing measures. Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Monitor resort activities and troubleshoot problems. Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties. Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards. Additional duties as necessary and assigned. Professionally represent the hotel in community and industry organizations and events. Participate as a team player with all departments.