Brown Room Maitre’D

Cape Resorts Group•Cape May, NJ

About The Position

Develop, implement, and maintain quality standards for The Brown Room bar and lounge including supervision and direction of service staff. Ensure excellent customer service and safety. These duties may be described as, but not limited to: Schedule, hire, and manage all employees based on business needs Supervise, assist, and observe all positions in real time on the floor Act as cash out manager/late night manager for other outlets, if needed Requisition liquor from Food and Beverage Director or Beverage Manager and maintain par level and liquor controls. Train service staff in proper liquor handling and customer service. Work with Food & Beverage Director to train, supervise, and counsel service staff. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff. Direct staff in their work assignments. Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Communicate with all departments to ensure customer service needs are met. Maintain profitability of Brown Room to support overall hotel operation. Control costs minimizing loss and misuse. Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles, and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures. Utilize prescribed cash handling procedures to accurately charge customers. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Provide direct service to guests as needed, including, but not limited to, serving and bussing tables, seating guests, bartending, and general clerical/cashier duties.

Requirements

Good communication skills, both verbal and written.
Ability to supervise subordinate staff, including, but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
Knowledge of hotel food and beverage operations.
Knowledge of food and alcoholic beverages.
Must possess basic computational ability and computer skills.
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10º F) and kitchens (+110º F)
Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
Must be able to lift up to 15 lbs. on a regular and continuing basis, and push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
Minimum of two years supervisory experience in a similar setting
All employees must maintain a neat, clean, and well-groomed appearance per Congress Hall standards.

Responsibilities

Schedule, hire, and manage all employees based on business needs
Supervise, assist, and observe all positions in real time on the floor
Act as cash out manager/late night manager for other outlets, if needed
Requisition liquor from Food and Beverage Director or Beverage Manager and maintain par level and liquor controls.
Train service staff in proper liquor handling and customer service.
Work with Food & Beverage Director to train, supervise, and counsel service staff.
Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff.
Direct staff in their work assignments.
Interact positively with customers promoting hotel facilities and services.
Resolve problems to the satisfaction of involved parties.
Communicate with all departments to ensure customer service needs are met.
Maintain profitability of Brown Room to support overall hotel operation.
Control costs minimizing loss and misuse.
Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles, and reaching overhead.
Evaluate cost effectiveness of all aspects of operation.
Develop and implement cost saving and profit enhancing measures.
Utilize prescribed cash handling procedures to accurately charge customers.
Provide direct service to guests as needed, including, but not limited to, serving and bussing tables, seating guests, bartending, and general clerical/cashier duties.