Assistant Food

1 week ago

Markham, Canada Easton's Group of Hotels Inc. Full time

This is a full time position._
- Must be available to work weekdays, weekends, evenings, when needed._

JOB OVERVIEW
- Assist the F&B Manager in overseeing the execution of food and beverage operations, food outlet, and banquet events on a daily basis to ensure optimum performance, superior guest service, and maximum profitability of all functions. Maintain quality, service, and operating standards as established by the Brand to ensure quality and consistency. Adhere to federal, state and local regulations concerning health safety or other compliance requirements.DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS
- Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage and labor costs.
- In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value.
- Ensure all credit and financial transactions are handled in a secure manner.
- Develops short-term financial and operational plans for the restaurant, which support the overall objectives of the restaurant and of the hotel.

PEOPLE
- Manage day-to-day staffing requirements for the food and beverage, restaurant outlet, banquet, and culinary department.
- Take part in interview and new hire selection process. Responsible to keep track of uniforms sign-off, name tags, grooming standards, Smart Serve and/or Food Handler training expiries, and necessary brand & department trainings.
- Reviews performance evaluations recognizes employees for outstanding services and disciplines employees. Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
- Maintains open lines of communication with all employees and departments.
- Motive, engage, encourage, and communicate with your team members, and establish a team with great knowledge and experience, high level of guest experience, work efficiency, and strong teamwork.

**GUEST EXPERIENCE** & RESPONSIBLE BUSINESS**
- Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
- Ensure that all food and beverage facilities and equipment including restaurant and outlet, banquet/convention space are cleaned, vacuumed and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
- Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout.
- Maintain procedures to (1) ensure the security and proper storage of banquet 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) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted.
- Participates in monthly inventories.
- May serve as Manager on Duty, and establish communicate with guests, event conveners, vendors regulatory agencies, other departments, etc.

**ACCOUNTABILITY**:

- This is the top food and beverage job in a medium size hotel. Supervises a large number of team members in one or two food and beverage outlets, kitchens and may include banquet facilities that cater to 300 people or less. May oversee one or more subordinate supervisors.**QUALIFICATIONS AND REQUIREMENTS**
- Some college or advanced Hotel Management, culinary arts or related field preferred. Minimum of two years’ experience working in hotel food and beverage operations, including one-year supervisory experience, or an equivalent combination of education and experience. Must speak fluent English.This job requires ability to perform the following:
- Carrying or lifting items weighing up to 50 pounds
- Moving about the function areas
- Handling objects
- Bending, stooping, kneeling
- Other:
- Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, 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 banquet event orders, interpreting results, giving and receiving instructions, and training.
- Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
- Problem

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