Accor

Company Description

Roswyn, a Morgans Originals Hotel

Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.

Job Description

General Purpose: The Food & Beverage Executive oversees the operations in the dining room, acting as second-in-command to the Assistant Manager Restaurant. As a visible and approachable presence in the restaurant, the Executive coordinates the activities of the servers, runners, and bussers, and proactively identifies and addresses issues and opportunities in the restaurant operation.

Specific Responsibilities:

• Oversee operations of the restaurant including in-room dining service and dining room.
• Maintains menus (content/cleanliness).
• Ensures the department is staffed sufficiently for each meal period.
• Provides the highest and most efficient level of service expected by the guest.
• Makes every effort to keep morale of the shift's restaurant crew high.
• Maintains a positive, friendly attitude with staff & guests.
• Ensures all employees are following service standards.
• Ensures and maintains a clean and orderly restaurant & bar.
• Creates a total awareness of in-house VIPs, both in-room (room service) and dining room.
• Develops a following of regulars.
• Assists/executes any and all tasks as assigned by Assistant Manager -Restaurant ,Restaurant Managers and/or Associate Director of Food & Beverage.

Qualifications

• Competent with Windows-based computers and Microsoft Office and familiar with industry standard software.
• Demonstrated supervision/management experience.
• Demonstrated enthusiasm for food & beverage operations.
• Degree or Diploma in Hotel Management from a recognized institute or equivalent.

Experience:

• Two to four years in a high volume Italian specialty , high quality restaurant in the city of a luxury /lifestyle hotel or high end standalone restaurant.

Additional Information