Prior food and beverage experience required. Supervisory experience preferred.
Perform daily operations and service to include: seating guests, taking orders, bussing tables, keeping restaurant clean, running food, requisitions, employee check outs, counting their money drop.
Train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift meetings communicating pertinent information to the staff, such as house count, menu changes and outlet hours of operation. Direct staff in their work assignments.
Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Maintain rapport with all departments and attend relevant meetings. Ensuring the Never Say No requirement is adhered to.
Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
Utilize computer to accurately charge customers, revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
Maintaining the appearance of Barefoots by cleaning and straightening the restaurant.
Keeping up with Hilton mandatory classes, such as 360 Blue Energy, monthly and quarterly training.
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.
Perform other duties and handle projects as assigned by the Barefoots Manager, Outlet Manager or the Director of Food and Beverage.
Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all employees are required to fully comply with Hilton rules and regulations for the safe and efficient operation of hotel facilities. Cross utilization in other F&B venues at the hotel is required. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.