Food and Beverage Attendant
About The Position
The placement opportunity includes the following departments and positions: Department: Orientation Position: Onboarding Duration: 0.5 month Job Description: [FIRST NAME] will participate in a 1 -day orientation to the Omni Homestead Resort. Training topics include mandatory safety training, Organization Structure, Policies and Procedures, Benefits, Housing, our Resort culture, Omni and The Homestead Resort’s Vision, Mission and Core beliefs. Trainees and Interns will receive a property and history tour of the facility. Department: Food and Beverage Position: Restaurant Operations - Host Duration: 2.5 months Job Description: X will learn and train/supervise safety policies, individual side -work requirements, proper service techniques depending on the branding and service expectations of the outlet and how to effectively distribute these tasks throughout the team to achieve maximum productivity. They will gain knowledge about tables numbers, proper system for entering data in the Point of Sale system to communicate efficiently with the kitchen, including the Expo and Food runners, detailed knowledge of the outlet menu items and ingredients, allergy information, prices, food terminology, food service techniques and sanitation standards, performance of the POS (Point of Sale) computer systems for food and beverage control. You will learn how to demonstrate, train and supervise both general and Host -Organization -specific techniques of attending to tables/customers and guaranteeing compliance to cleanliness standards, learn and implement procedures for reporting guest complaints, cash handling procedures and completing successful transactions in compliance to F&B outlet regulations, systems of managing expectations and handling special requests, and ensuring guest satisfaction. Department: Food and BeveragePosition: Fine Dining Server - Advanced F&B Operations Duration: 6 monthsJob Description: X will learn about types and styles of service, sales and up -selling techniques and proper etiquette of delivering and removing food from the table, will gain knowledge about how to place settings, greetings, and proper etiquette of fine -dining service and the standard 8 steps of wine service & proper steps of fine dining service. During this phase, you will become confident with accommodating large parties and maintain efficient service and monitoring inventory levels and the proper procedure of reporting to management items that need reordering. The responsibilities will also include supervision of full opening and closing restaurant procedures. Department: Food and Beverage Position: Introduction to Leadership Duration: 3 months Job Description: X will learn the general knowledge of management theories and principles of the hospitality industry, specifically within the F&B department, to will learn the importance of professional ethics, leadership and trust, daily team interaction, communication, and cooperation within individual F&B outlets. X will be learn about methods of scheduling and holding departmental meetings and creating an agenda and principles of communication and coordination in connection with other key departments on future product and service provision, methods of creating staff schedule, learn about protocols for monitoring and managing inventory levels for food and beverage outlets and accurately forecasting business levels, place orders with distributors in line with budget requirements and schedule timely delivery of fresh food and supplies. This phase will also cover methods of auditing departmental performance, providing effective feedback, and strategies for addressing areas of improvement and methods of efficiently and effectively training new servers and veteran staff members for continuous improvement.
Requirements
- Enrolled in a post secondary ministerially recognized academic institution in the hospitality industry OR
- Have a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR
- Have 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
- Have shown consistent career growth over the last years
- Have shown serious commitment to your most recent employers
Responsibilities
- Participate in a 1-day orientation to the Omni Homestead Resort
- Learn and train/supervise safety policies
- Learn individual side-work requirements
- Learn proper service techniques depending on the branding and service expectations of the outlet
- Effectively distribute tasks throughout the team to achieve maximum productivity
- Gain knowledge about tables numbers
- Learn proper system for entering data in the Point of Sale system to communicate efficiently with the kitchen, including the Expo and Food runners
- Gain detailed knowledge of the outlet menu items and ingredients, allergy information, prices, food terminology, food service techniques and sanitation standards
- Perform POS (Point of Sale) computer systems for food and beverage control
- Demonstrate, train and supervise both general and Host-Organization-specific techniques of attending to tables/customers
- Guarantee compliance to cleanliness standards
- Learn and implement procedures for reporting guest complaints
- Learn cash handling procedures and completing successful transactions in compliance to F&B outlet regulations
- Learn systems of managing expectations and handling special requests, and ensuring guest satisfaction
- Learn about types and styles of service, sales and up-selling techniques
- Learn proper etiquette of delivering and removing food from the table
- Gain knowledge about how to place settings, greetings, and proper etiquette of fine-dining service
- Learn the standard 8 steps of wine service & proper steps of fine dining service
- Accommodate large parties and maintain efficient service
- Monitor inventory levels and the proper procedure of reporting to management items that need reordering
- Supervise full opening and closing restaurant procedures
- Learn the general knowledge of management theories and principles of the hospitality industry, specifically within the F&B department
- Learn the importance of professional ethics, leadership and trust, daily team interaction, communication, and cooperation within individual F&B outlets
- Learn about methods of scheduling and holding departmental meetings and creating an agenda
- Learn principles of communication and coordination in connection with other key departments on future product and service provision
- Learn methods of creating staff schedule
- Learn protocols for monitoring and managing inventory levels for food and beverage outlets
- Accurately forecast business levels
- Place orders with distributors in line with budget requirements and schedule timely delivery of fresh food and supplies
- Audit departmental performance
- Provide effective feedback
- Develop strategies for addressing areas of improvement
- Learn methods of efficiently and effectively training new servers and veteran staff members for continuous improvement
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What This Job Offers
Job Type
Full-time
Career Level
Intern
