Starbucks Manager

AccorHotel • Dallas, TX

10h

About The Position

Responsible for the management of all aspects and functions of the Starbucks outlet, in accordance with hotel and Starbucks standards. Directs, implements and maintains a service and management.

Requirements

• High school graduate or equivalent vocational training certificate, some college.
• Minimum 18 years of age.
• 2 years’ experience in a Food & Beverage leadership role.
• Food handling certificate.
• Knowledge of various drink recipes and beverage service standards.
• Fluency in English both verbal and non-verbal.
• Provide legible communication.
• Compute basic arithmetic.
• Familiarity with food/beverage and labor cost controls.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of: All food and beverage selections available. All menu items. Daily specials, 86'd items. Outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. POS and manual system procedures. Daily house count, arrivals/departures, VIPs. Scheduled in-house group activities, locations and times. Correct maintenance and use of equipment. All department policies/service procedures.
• Maintain complete knowledge and strictly abide by state regulations
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Ensure that transfer slips and spill sheets are filled out and distributed in accordance with departmental standards.
• Inspect outlet; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
• Inspect all aspects of the outlet environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Maintain a current drink recipe book/list.
• Meet with the Chef to review menu items and 86'd items; update board throughout shift. Ensure that staff are aware changes.
• Periodically check with the Front Desk to review updates on house count and arrivals.
• Review sales and beverage costs for previous day; resolve discrepancies with Accounting. Track actuals against budget.
• Develop strategies for upselling.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Coordinate breaks for staff.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Coordinate music tapes, ensuring correct volume and appropriateness to clientele.
• Monitor set-up and service, ensuring agreement to Hotel standards.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Monitor and handle problems with guests.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Check the status of all orders and ensure that they are prepared and delivered within designated timelines.
• Monitor and ensure that all tables are cleared according to department procedures.

Benefits

• Paid time off
• Medical, Dental and Vision Insurance, 401K
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academy designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees