POSITION PURPOSE:

Responsible for the leadership supportive functions of Dune Restaurant, in accordance with Auberge standards.  Directs, implements, and maintains a service standard and management philosophy which serves as a guide to respective staff.  

ESSENTIAL FUNCTIONS:
 
Plan and direct the functions of administration and planning of the Restaurant to meet the daily needs of the operation.

Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. restaurants, private dining, pool and bars.

Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

Participate with the Chef and Restaurant Managers in the creation of attractive and menus designed to attract a predetermined customer market.

Implement effective control of beverage and labor costs among all sub-departments.

Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of service, cleanliness, merchandising and promotion.

Regularly review and evaluate the degree of customer satisfaction of the individual restaurants and banquet service, to recommend to management new operating policies.

Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting, training plans and schedules.

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Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.  Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.

SUPPORTIVE FUNCTIONS:

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 supervisor based upon the particular requirements of the hotel.

Participate in Manager-on-Duty coverage requiring constant monitoring throughout hotel and troubleshooting problems.

Operate word processing and spreadsheet programs in a google environment.

Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.


SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

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Visual ability to observe employees in the workplace, analyze operations and detect situations of concern with regard to areas such as employee performance, grooming, training, policy adherence and morale.

Ability to think logically and make decisions.

Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.

Ability to read, listen and communicate effectively, both verbally and in writing.

Hearing and visual ability to observe and detect signs of emergency situations.


Position Qualifications:
The ideal candidate will have exceptional guest service skills and prior fine dining experience. Candidate must have a passion for food, wine, and cocktails, and the desire to create the ultimate dining experience. Must have excellent people and management skills. Candidate must have ability to stay calm in stressful situations. Must be able to communicate effectively both with the restaurant staff, kitchen and guests/residences. Must be able to lead by example and create an enthusiastic working environment. Candidate must have flexible work schedule as well as work weekends, evenings, and holidays as required by business levels.

 

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