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
OVERVIEW/BASIC FUNCTION:
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.
RESPONSIBILITIES:
• 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.
QUALIFICATIONS:
• 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.