HOTEL:                  Embassy Suites by Hilton Tampa Airport

DEPARTMENT:  Food & Beverage

REPORTS TO:      Executive Chef/Sous Chef

 JOB SUMMARY

In this role, you will supervise team members, ensure customer satisfaction, and maintain high-quality food and service standards. Must have excellent communication skills, work well under pressure, and have a passion for delivering exceptional dining experiences.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. 

The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked weekly.

ESSENTIAL FUNCTIONS

• Assist in the hiring and training of new team members as well as the continuous training of existing team members.
• Assist both front and back of the house operations, including bartenders, and Banquet staff.
• Provide exceptional customer service and lead the team to do the same.
• Respond to customer complaints quickly and resolve them effectively.
• Work with team members to project future needs for kitchen supplies, goods, and cleaning products.
• Maintain inventory of all needed supplies.
• Identify methods our restaurant can use to cut waste, decrease costs, and improve profits.
• Organizing and conducting pre-shift and departmental meetings communicating pertinent information to the team, such as house count, daily specials, promotions, and menu changes.
• Maintain communication with all departments and attend relevant meetings.
• Provide a clean and safe environment by assigning and assisting with cleaning.
• Follows safety and security procedures and rules.
• Reports unsafe conditions to manager.
• Reports accidents, injuries, near misses, property damage, or loss to the manager.
• All team members must maintain a neat, clean, and well-groomed appearance.
• Perform any related duties as requested by the manager.

 KNOWLEDGE, SKILLS & ABILITIES

• Thorough knowledge of Food outlet operations including food, supervisor aspects, service techniques, and guest interaction.
• Knowledge of all State, Federal, and Corporate liquor regulations about serving alcoholic beverages to minors and intoxicated guests.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Knowledge of the English language is sufficient to understand inquiries from customers and communicate instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• High school diploma or GED
• Previous supervisory experience in the hospitality industry is highly preferred.
• Proven ability to work in a fast-paced setting.
• Strong multi-tasking skills.
• The physical ability to remain standing for long periods.
• Exceptional organizational, communication, and customer service skills.

EOE/AA/M/F/Vet Disabilities