Food and Beverage J1 at The Dewberry Charleston

Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Feb, 26

Salary

0.0

Posted On

28 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Customer Service, Communication, Upselling Techniques, Point Of Sale Systems, Table Setup, Complaint Resolution, Staff Training, Cost Control, Scheduling, Revenue Reporting, Gratuity Distribution, Event Organization, Forecasting, Mise En Place, Payroll Control, VIP Service

Industry

Hospitality

Description

The first phase of training focuses on orienting the J1 to our organization and the local community. During this phase, they will be introduced to the hotel's location, policies, procedures, and systems. They will learn the core basics of the hotel's operations. Throughout the phase, the J1 will gain a strong understanding of the company's corporate standards, culture and vision/mission. The program emphasizes extraordinary interaction and communication with the Hotel's guests. They will learn behaviors that build customer loyalty and positively impact the hotel guests' experiences. The following stages will occur throughout the year program, not necessarily in this order: Outlet Server The J1 will learn U.S. service standards, opening and closing duties, and department training process in various Food and Beverage outlets; learn to use point-of-sale computer system to record and track f&b items; learn to use various upselling techniques; learn to control guest checks and secure proper payment; learn U.S. standards for setup and service of large functions; learn process for mise en place; assist with scheduling and understand process for controlling payroll and other costs; learn gratuity distribution methods; learn VIP setup and service; learn process for ensuring customer satisfaction and complaint resolution. Banquet Server The J1 will learn American standards for organizing large banquet and meeting functions; learn standards for proper table setup, service styles, VIP setups and service; up-selling techniques; communication techniques for resolving customer complaints; customer relations; learn use of point of sale computer system; various room diagrams; interpretation of event orders; communicate with other departments; techniques for leading banquet meetings; learn supervisor duties; gratuity distribution methods; relationship with catering sales department; forecasting, scheduling and staffing techniques; payroll controls; revenue reporting. Restaurant Supervisor The J1 will learn American service standards; point-of-sale computer system; coordinate day-to-day operation of restaurant; assist in daily pre-shift meetings; support and assist staff; assist in providing training, coach, and/or mentor employees; learn upselling techniques; sidework assignment and control; ordering procedures for supplies; food and beverage cost control strategies; creation of daily, weekly and monthly forecasts; labor cost control; staffing and scheduling procedures; revenue reporting; employee gratuity distribution; payroll procedures and adjustments; opening and closing duties of restaurant manager.

Responsibilities

The J1 will undergo training to understand the hotel's operations, corporate standards, and guest interaction. They will learn various roles within the Food and Beverage department, including server and supervisor duties, focusing on customer satisfaction and operational efficiency.