STANDARD SPECIFICATIONS:

·         Meets restaurant financial objectives by developing financing; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

·         Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

·         Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

·         Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures.

·         Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

·         Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

·         Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

·         Consistently provides a quality product and customer service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive customer service experience. 

·         Responds positively and quickly to customer concerns. He or she corrects potential problems before they affect customers.

·         Work with recruiting department to Hire high quality people who demonstrate and ensure consistent customer satisfaction. 

·         Ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Evaluates each employee’s ability to maintain high levels of customer satisfaction.

·         Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness (QSC).

·         Utilizes labor effectively to meet budgets while ensuring high quality of QSC. 

·         Continuously improves the skills, knowledge and morale of all employees. He or she treats the employees with dignity and respect; creates an environment where the entire team does the same.

·         Evaluates each employee’s performance based on clearly communicated standards and expectations. Holds the employees accountable for performance. The manager makes tough decisions regarding all performance related issues in the restaurant; confronts poor performance.

·         Ensures business and personnel practices are within the law and consistent with policies and procedures. 

·         Serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management. 

·         Enforces all labor laws (federal, state and local).

·         Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).

·         Fill in where needed to ensure guest service standards and efficient operations are always meeting guest expectations.

·         Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

·         Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

·         Responsible for all restaurant inventories including liquor, beer, wine, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on hand quantities and costs.

·         Cooperate with all corporate departmental needs and work alongside support departments to improve all aspects of the business.

·         Express restaurant needs from all corporate support departments and leaders.

·         Respond to any & all corrective action requests from Assistant F&B Director in a timely manner.

·         Ensure all restaurant staff & management team members have necessary tools to perform daily duties.

·         Communicate well all aspects of weekly operations by leading weekly team management meetings

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

 
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: 

·         Must be able to speak, read, write and understand the primary language(s) used in the workplace i.e. English.

·         Requires good communication skills, both verbal and written. 

·         Must possess basic computer skills including MS Excel and MS Outlook.

·         Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.

·         Must have excellent interpersonal and sales-related skills. 

·         Must have exceptional organizational, supervisory skills.

·         Must have exceptional food and beverage knowledge and pricing. 

·         Must be able to sit at a desk for up to 4 hours per day. Walking and standing are required the rest 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. 

·         May be required to lift trays of food or food items weighing up to 11Kgs/ 24.25Lbs 

·         Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

QUALIFICATION STANDARDS:

• High school or equivalent education required. Bachelor’s Degree preferred.
• Three years or more of management experience required.
• Must have Restaurant Manager experience to be considered for this position

Enjoy Crystal Springs Employee Perks!

• Discounted Minerals Sports Club Membership
• 30% Dining/Retail Discount
• 30% Spa Discount
• Discounted Stays at the Hotels
• Discounted admission to Events & Festivals
• Complimentary Golf

Responsibilities Include– but are not limited to:
Day to Day Operations,

• Hiring
• Training
• Supervising
• Scheduling
• Payroll
• Inventory Controls,
• Rental Agreements, Etc…

As a Banquet Manager at Crystal Springs Resort, you are required to be experienced in all areas of Banquets and Catering.  At the Present time we are looking for that special someone who not only has the expertise in the areas listed above, but also has the Passion and Enthusiasm with a keen eye and Attention to detail to help our already thriving Banquet Department continue to grow and expand.  With that, keeping current with food trends, room layout and design is also a characteristic we are looking for in our next team member.

• Experience with Weddings is Preferred.
• Basic Wine and Spirit Knowledge is a Must. Mixology and Advanced Wine Knowledge is Preferred.

Candidate should also be:

• Computer literate with emphasis on Excel
• Experience with Agilysys POS
• Good written and verbal communication skills
• The ability to discipline staff when necessary
• Able to work a flexible schedule, and have a fun loving attitude.

Only Candidates who have a Willingness to Work Nights, Potentially Long Hours, Most Major Holidays and Weekends with a Fierce Commitment to Being the Best should apply.

We offer:

• Competitive Salary
• Health Insurance including:Medical, Dental and Vision
• Paid Time Off
• 401k
• Resort Discounts and much more! 

Requirements

* Ensure that the hotel's Procedures & Policies for the handling of cash & deposits are followed correctly.
* Two to Three Years in a high volume, quality banquet service operation and some restaurant and beverage supervisory experience. Additional Hotel experience preferred.
* Personal appearance and grooming commensurate with the high profile nature of the position.
* Excellent English Language verbal/written communication skills required.
* Working Knowledge of Food & Beverage Service Required.
* Considerable expert knowledge of banquet set-ups, policies and procedures.
* Ability to plan, organize and direct the activities of a group of employees.
* Ability to communicate and develop an effective working relationship with fellow employees and supervisors.
* Have strong organizational & planning skills, and have knowledge of computerization - POS-Squirrel/Windows/Delphi environment.
* High energy, detail oriented and computer skills must include Microsoft Office.
* Experience with labor controls and productivity based scheduling.
* Superior wait staff service skills.
* The ability to train others to high standards is critical.

PHYSICAL REQUIREMENTS:
* Sitting: Occasionally. Backed chair, complete paperwork.
* Standing/walking. Constantly. Various surfaces including carpet, tile, and rubber mats.
* Crouching: Occasionally. Lift trays, clean, stock shelves.
* Kneeling/crawling. Occasionally. Clean or pick up debris.
* Stooping: Frequently. Load carts and trays while serving food and beverages; expediting.
* Twisting: Constantly. Serve guest, monitor banquet room activity, maneuver through crowds and staff.
* Climbing: Occasionally. Stairs and stepladders.
* Balancing: Constantly. Carry trays, glassware, and beverage container.
* Reaching (overhead/extension): Frequently. Stock supplies, carry trays. Serve at arm's length extension, set up banquet tables. * Handling / Grasping: Frequently. Serve food, set up banquet tables.
* Fingering / Feeling: Frequently. Fold napkins.
* Pushing/pulling: Push carts, tables, glass and china carts. Average weight 25 lbs. force frequently, Maximum weight 50 lbs force frequently.
* Lifting / carrying: Tables, food trays, ice buckets. Average weight 25 lbs. frequently, Maximum weight 50 lbs. frequently.

ENVIRONMENTAL SETTING:
* Safety requirements: Adhere to company, property, and department safety standards and procedures
* Exposures: Cleaning chemicals.
* Operation of equipment / tools / vehicles: Chair carts, dance floor, staging

STANDARD SPECIFICATIONS:

·         Meets restaurant financial objectives by developing financing; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

·         Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

·         Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

·         Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures.

·         Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

·         Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

·         Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

·         Consistently provides a quality product and customer service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive customer service experience. 

·         Responds positively and quickly to customer concerns. He or she corrects potential problems before they affect customers.

·         Work with recruiting department to Hire high quality people who demonstrate and ensure consistent customer satisfaction. 

·         Ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Evaluates each employee’s ability to maintain high levels of customer satisfaction.

·         Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness (QSC).

·         Utilizes labor effectively to meet budgets while ensuring high quality of QSC. 

·         Continuously improves the skills, knowledge and morale of all employees. He or she treats the employees with dignity and respect; creates an environment where the entire team does the same.

·         Evaluates each employee’s performance based on clearly communicated standards and expectations. Holds the employees accountable for performance. The manager makes tough decisions regarding all performance related issues in the restaurant; confronts poor performance.

·         Ensures business and personnel practices are within the law and consistent with policies and procedures. 

·         Serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management. 

·         Enforces all labor laws (federal, state and local).

·         Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).

·         Fill in where needed to ensure guest service standards and efficient operations are always meeting guest expectations.

·         Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

·         Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

·         Responsible for all restaurant inventories including liquor, beer, wine, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on hand quantities and costs.

·         Cooperate with all corporate departmental needs and work alongside support departments to improve all aspects of the business.

·         Express restaurant needs from all corporate support departments and leaders.

·         Respond to any & all corrective action requests from Assistant F&B Director in a timely manner.

·         Ensure all restaurant staff & management team members have necessary tools to perform daily duties.

·         Communicate well all aspects of weekly operations by leading weekly team management meetings

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

 
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: 

·         Must be able to speak, read, write and understand the primary language(s) used in the workplace i.e. English.

·         Requires good communication skills, both verbal and written. 

·         Must possess basic computer skills including MS Excel and MS Outlook.

·         Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.

·         Must have excellent interpersonal and sales-related skills. 

·         Must have exceptional organizational, supervisory skills.

·         Must have exceptional food and beverage knowledge and pricing. 

·         Must be able to sit at a desk for up to 4 hours per day. Walking and standing are required the rest 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. 

·         May be required to lift trays of food or food items weighing up to 11Kgs/ 24.25Lbs 

·         Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

QUALIFICATION STANDARDS:

• High school or equivalent education required. Bachelor’s Degree preferred.
• Three years or more of management experience required.
• Must have Restaurant Manager experience to be considered for this position

Enjoy Crystal Springs Employee Perks!

• Discounted Minerals Sports Club Membership
• 30% Dining/Retail Discount
• 30% Spa Discount
• Discounted Stays at the Hotels
• Discounted admission to Events & Festivals
• Complimentary Golf