Full Time Hospitality / Food & Restaurant

Website Rosewood Hotel Group

Discover a global collection of one-of-a-kind luxury hotels, resorts and residences, each inspired by our A Sense of Place® philosophy to reflect the local culture and spirit of a destination. The result: travel experiences that are authentic, original, and deeply personal.

Job Description

Responsible for the supervision of all aspects of the Restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of:
a. All liquor brands, beers and non-alcoholic selections available in restaurant.
b. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
c. Daily menu specials.
d. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
e. P.O.S. and manual system procedures.
f. All department policies/service procedures.
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the restaurant.
• Meet with the Chef to review daily specials and 86’d items; update board throughout shift. Ensure that staff is aware of such.
• Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Report to Manager any late or absent associates.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Experience: Minimum two years’ experience as an Captain, preferably with a luxury or ultra-luxury restaurant.
• Education: High school diploma; some college.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Language: Required to speak, read and write English, with fluency in other languages preferred.

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