FB Attendant

Beyond Grad•Dallas, TX

3d•Onsite

About The Position

This placement opportunity is designed as a comprehensive training program within the Food and Beverage department, specifically focusing on the role of an Assistant Outlets Manager. The program is divided into several phases, including Orientation, Operations Skills Acquisition, Management Skills Acquisition, Financial Skills Acquisition, and Skills Implementation. The goal is to provide the trainee with a thorough understanding of company operations, customer service, team management, financial controls, and operational execution within the food and beverage sector, particularly in an upscale hotel environment.

Requirements

Enrolled in a post-secondary ministerially recognized academic institution in the hospitality industry OR
Possess a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR
Possess 5 years of recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
Shown consistent career growth over the last years
Shown serious commitment to most recent employers

Responsibilities

Receive an orientation to the company and local community, including understanding company customers, culture, business strategies, payroll schedules, and local training areas.
Receive computer training on company systems.
Learn to analyze, develop, and maintain quality standards in operations using a continuous improvement approach.
Manage daily department operations and ensure adherence to standards.
Learn operational functions consistent with the department’s strategic plan and vision.
Maintain a high level of service by constantly training and coaching staff.
Inspect and oversee the cleanliness and maintenance of all function space.
Coordinate with other departments to ensure the highest level of product delivery.
Analyze team performance and set performance goals for team and individual members.
Assist with the development and implementation of training and performance improvement plans.
Communicate effectively with staff, provide ongoing support and guidance, and hold team members accountable.
Train, coach, counsel, and conduct performance reviews for staff members.
Motivate team members and select, train, and retain team members.
Learn disciplinary actions and dismissal procedures.
Monitor and control labor and product costs.
Assist with reviewing team member staffing levels and assignments.
Manage inventory and assist with daily and weekly forecasting, scheduling, and staffing.
Learn payroll procedures, gratuity distribution methods, revenue reporting, and various cost control methods.
Make decisions that drive profits and assist in preparing financial reports.
Schedule staff to maintain proper coverage while controlling payroll costs.
Understand revenue and expense tracking to ensure reporting accuracy.
Manage all aspects of the In Room Dining/Room Service operations team to deliver high levels of guest satisfaction and superior services.
Monitor and test service skills of staff, retrain and reinforce standards on food quality and service details daily.
Provide feedback and appraisals as necessary.
Supervise the in-room service area to attract, retain, and motivate employees.
Plan and conduct meetings for outlets monthly to ensure staff communication, training, and motivation.
Attend interdepartmental meetings to ensure good cross-communication.
Ensure all staff meet established standards of service through ongoing and recurrent training systems.