REQUIREMENTS:

• Proficient in all aspects of dining service
• Knowledge of food and beverage as well as a passion to cultivate this skill
• Minimal experience with cost control systems to include food, beverage and labor percentages
• Effective style of management promoting a team atmosphere
• Ability to inspire staff to achieve their potential
• Basic understanding of food handling and sanitation requirements of the New York State Department of Health
• May be required to lift up to 30 lbs. occasionally
• Possess a proven track record for guest satisfaction

EDUCATION AND EXPERIENCE:

High School diploma, College degree preferred. Three years prior front of the house experience in a high-volume establishment. Previous supervisory experience in a New York City dining establishment preferred. Experience with In-Room Dining preferred. Luxury hotel experience preferred. Experience in various capacities of restaurant staff (id: waiter, host, bartender, runner, etc.) strongly preferred. Participation in wine/beverage related program within the past five years preferred

STATEMENT OF PURPOSE:

Under the direction of the Food and Beverage Director, the Service Manager is responsible for overseeing the efficient and effective operation of the the restaurant.

PRIMARY DUTIES:

• Uphold Caviar Kaspia at The Mark Hotel Values and Mission Statement while performing positional responsibilities.
• Demonstrate and promote Caviar Kaspia at The Mark Hotel culture, always positively representing the Company.
• Ensures that service is carried out in accordance with established policy.
• Supervises personnel according to established personnel policies and procedures.
• Assists in training and evaluating all dining room personnel and enforces food and beverage policies and procedures.
• Assist with scheduling an payroll for the restaurant
• Assist beverage manager in training and implementation of beverage program, inventory, and product ordering procedures, Compete processing and procedures.
• Ensures sanitation compliance throughout food and beverage operations.
• Handles customer complaints.
• Always promotes positive public / employee relations.
• Maintains a clean, safe, hazard-free work environment within area of responsibility.
• Promote teamwork within the restaurant, creating a positive work environment.
• Treat every customer, employee and vendor with respect and dignity.
• Ensure the highest levels of organization are always maintained in the dining room and bar, and in-room dining without exception.
• Learn basic InfoGenesis troubleshooting techniques.
• Call InfoGenesis support when necessary.
• Document and file departmental attendance, staff warnings, suspensions, and terminations in conjunction with Director of Human Resources.
• Perform other job-related activities as required or assigned by supervisor.