Job Description

Join the Hotel Burbank family and help lead Southern California’s latest and greatest lifestyle destination for everyday adventure seekers and bright-minded movers and shakers. We’re launching a collection of new options to fuel every kind of California dream—and we’re looking for a colorful character to be a key leader of our growing team.

DUTIES AND RESPONSIBILITIES:

• Assists in managing the kitchen operations.
• Supervise and direct the staff ensuring that the guest is greeted by the host/cashier/server in the shortest amount of time. Ensures tables are cleared within the shortest possible time.
• Manages human resource responsibilities to include hiring/firing, training, issuing discipline and insure proper documentation of all actions taken. Directly responsible for all food & beverage staff scheduling and input into the hotel time keeping system. Properly documents and responds to all Missed Punches, Meal Break Violations and Overtime on a daily basis to the Food & Beverage Director.
• Approve all weekly time sheets/payroll, purchase orders and invoices.
• Responsible for the creation and communication of all restaurant/lounge operating hours
• Assists in creating menus, pricing, specials, and shared budgets for china, glass, silverware and equipment, food costs, monthly expenses.
• Ensures that all food & beverage employees performance is evaluated in a timely manner using the appropriate evaluation forms, disciplinary forms and counseling forms
• Ensures all employees are in full uniform including name badges, grooming standards and are conducting themselves in a professional manner.
• Creates an environment for employees that are aligned with the company culture through constant communication and reinforcement. Develop and implement strategies and practices that support employee engagement. Monitor training of employees to help them achieve higher goals.
• Build strong relationships; Foster trust and cooperation among coworkers, guests and suppliers; develop and sustain personal contact in order to provide mutual benefit. Share information: Provide information so that coworkers understand and can take action.
• Attends food & beverage management meetings, BEO meetings, hotel staff meetings and employee safety meetings. Ensures that representatives from the dining room/lounge attend service lineups and meetings
• Assists the F&B director in creation of budget and projects.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards
• Develop and implement creative strategies to increase revenues and average check amounts
• Develop and insure effective shift change strategies daily ensuring information flow between kitchen, dining room, banquet service and lounge operations.
• Assists in assuring overall guest satisfaction and with the direction of the F&B director follow-up with guests and/or employees to include constant monitoring of guest satisfaction surveys, comment cards, emails, online reviews, letters and phone calls.
• Oversee dining reservation waves for each outlet and communication with reservations and front desk on pricing, menus, specials and packages.
• Perform and oversee administrative responsibilities to include, but not limited to cash accountability and cash management, inventory control, payroll and personnel procedures
• Plan, coordinate and implement special events and holiday functions
• Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.
• Monitor food and beverage sales and costs, and departmental profitability, against goals within assigned areas of the food and beverage department.
• Book entertainment and process invoices/payments
• Track all outlet expenses and maintain checkbook accounting systems.
• Monitor and maintain procedures to (1) ensure the security and proper storage of food and beverage products, inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) minimize waste and pilferage.
• Ensure that all food and beverage equipment, including but not limited to sinks, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify Engineering immediately of any maintenance and repair needs.
• Conduct inventory according to established procedures and timeframes as assigned. Assist with determining minimum and maximum stocks for all food, beverage, material, and equipment.
• Assist with the development and implementation of local food and beverage marketing programs for the hotel; support system-wide food and beverage marketing programs and promotions. May participate in menu design and concepts with Director of Food and Beverage.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Lead all F&B training to include Food Safety, Food Handlers, TIPS, Micros, cash handling and front of the house service training.
• Ensures that all F&B areas are received and inspected in a timely manner and are in compliance with brand standards.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all food & beverage areas. Inspect the cleanliness of the floors and all stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs. Monitors daily hygiene and work practices in both service and production. Ensures compliance with all local, state and federal health and sanitation requirements.
• Ensures compliance with all mandated local and state fire requirements.
• Perform any other reasonably assigned tasks by senior management
• Interact with outside contacts:
• Guests – to ensure their total satisfaction
• Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
• Regulatory agencies – regarding safety and compliance matters
• Other contacts as needed (professional organizations, community groups, local media)

QUALIFICATIONS AND REQUIREMENTS:

4 year college degree preferred in Hospitality, Culinary Arts, Food Service or Business Management and at least 2 years of progressive experience in food and beverage management or an equivalent combination. Strong knowledge of food and its preparations, trends competition, wine, liquor, beer and bartending. Flexibility with the schedule.

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company..
• Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Computer skills require a working knowledge of Excel, Word and MICROS systems.
• Problem solving, reasoning, motivating, organizational and training abilities are used to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

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