Assists with management of the Food and Beverage teams in assigned restaurants to
ensure guests receive the highest level of service and quality on a daily and consistent
basis. Typically acts as Food & Beverage Manager during p.m. shifts.
Duties & Responsibilities
Primary Responsibilities/Essential Functions:
1. Manages subordinate supervisors/lead personnel who supervise team members
in the assigned restaurants and/or In Room Dining. Is responsible for the overall
direction, coordination, and evaluation of these units. Carries out supervisory
responsibilities in accordance with the organization's policies and applicable
laws. Responsibilities include interviewing, hiring, and training team members;
planning, assigning, and directing work; appraising performance; rewarding and
disciplining team members; addressing complaints and resolving problems.
Responsible for planning department goals and directing team members to
2. Monitors day-to-day restaurant operations to ensure standards of product
presentation and service exceed guest expectations and meet or exceed
property standards. Takes corrective action as needed.
3. Takes action to achieve budgeted revenues, controls expenses and maximizes
profitability within assigned areas. Utilizes corporate approved computer
programs to analyze forecasts, cost and revenue reports. Makes
recommendations, decisions and takes action based on that information to
maximize profitability. Ensures quality and portion control while minimizing waste
or loss of supplies to maintain profitability.
4. Ensures guests receive outstanding, consistent, exceptional service by
circulating through each dining area. Seeks opportunities to improve satisfaction
and immediately handles any guest concerns or complaints.
5. Ensures all dining, service and kitchen areas are clean and properly set up.
Maintains sufficient inventory of food, supplies and equipment and orders as
needed. Participates in weekly/monthly inventories. Assists with preparation of
liquor and supply orders. Ensures equipment is properly maintained. Ensures
compliance with all food and beverage regulations.
6. Monitors SOPs to ensure consistent exceptional service is provided.
Recommends updates to policies and procedures. Participates in weekly meeting
with Food & Beverage Management Team to ensure weekly goals, challenges,
and service standards are met.
7. Follows all standard food handling, TIPS, sanitation and health department
8. Must wear non-slip, oil resistant shoes. Follows all safety policies and
procedures. Acts on reports of potential safety issues or whenever observed and
takes immediate action to resolve in emergency situations. OSHA laws require
the use of Personal Protective Equipment (PPE) when performing work duties
that have the potential of risk to your health or safety. Team members will be
trained in the proper use and care of assigned PPE if applicable. The hotel
provides the required PPE. Team member has responsibility to report defective,
damaged or lost PPE or equipment that does not fit properly to their Manager.
Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program
and familiarizes self with current MSDS.
9. Reporting to work as scheduled (on time and on regular basis) is an essential
function of the job.
Other Responsibilities/Supportive Functions:
1. Assists Food and Beverage Manager with merit recommendations within budget
or established guidelines. Recommends promotions or reclassifications within
2. Approves leave and time away from work within company policy.
3. Responds to guest inquiries and coordinates special arrangements and requests.
4. May assist in developing the annual F&B budget for assigned area.
5. Resolves guest complaints within scope of authority, otherwise refers the matter
to upper management. Notifies supervisor and/or Security of all unusual events,
circumstances, missing items, or alleged theft.
6. Ensures that minors and intoxicated persons are not served alcoholic
beverages. Notifies management of any problems resulting from guest
complaints, intoxication or disruptive behavior.
Qualifications (relevant experience, education and training):
1. High school diploma, general education degree (GED) or equivalent experience
2. Two years increasingly responsible food and beverage experience, including one
year of supervisory experience in a high volume restaurant required. Hotel
3. Requires ability to lead others in the department by mentoring and providing
training that results in staff that meets/exceeds guest expectations and provides
a high level of guest satisfaction.4. Ability to monitor labor as required by anticipating business activity while
ensuring that positions are staffed when and as needed and labor cost objectives
5. Completes required training as scheduled.
6. Requires ability to serve needs of guests through verbal face-to-face interactions.
Contacts sometimes contain confidential/sensitive information so requires ability
to use discretion. Must demonstrate positive attitude and professional
demeanor. Requires strong communication and interpersonal skills and
commitment to a high level of guest satisfaction.
7. Uses logic and reasoning to identify the strengths and weaknesses of alternative
solutions, conclusions or approaches to problems. Requires attention to detail.
Must be able to solve problems and remain calm and alert if dealing with difficult
guest, during busy activity periods or in an emergency situation.
8. Requires working knowledge of MS Office applications and ability to learn and
use telephone and computer systems used at the hotel.
9. Strong attention to detail and the ability to handle multiple tasks. Ability 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.
10. Ability to read, analyze, and interpret general business periodicals, professional
journals, technical procedures, or governmental regulations. Ability to write
reports, business correspondence, and procedure manuals. Ability to effectively
present information and respond to questions from groups of managers, team
members, guests and the general public. Must be able to speak, read, write and
understand English to communicate with management, team members and
guests. Bilingual Spanish a plus.
11. Must be at least 21 years of age to serve alcoholic beverages. Must complete
TIPS® (Training for Intervention Procedures) alcohol awareness certification as
scheduled upon employment. Must have a valid current Food Handlers Card or
willingness and ability to obtain one within 30 days of employment.
12. Due to the cyclical nature of the hospitality industry, team members may be
required to work varying schedules to reflect the bus iness needs of the hotel.
Work schedules will include working on holidays, weekends and alternate shifts.
13. Must maintain a clean appearance and professional demeanor.
The Doubletree by Hilton Santa Ana Orange County Airport is an equal opportunity and E-Verify employer M/F/V/D.