Additional Information Job Number 26030807 Job Category Food and Beverage & Culinary Location Cervo Hotel Costa Smeralda Resort, Costa Smeralda, Porto Cervo, Italy, Italy, 7021VIEW ON MAP Schedule Tempo pieno Located Remotely? N Position Type Management Job Summary Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.\nMaintains service and sanitation standards in restaurant, bar/lounge and room service areas.\nReviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.\nEncourages and builds mutual trust, respect, and cooperation among team members.\nServes as a role model to demonstrate appropriate behaviors.\nIdentifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.\nDevelops specific goals and plans to prioritize, organize, and accomplish your work.\nEnsures and maintains the productivity level of employees.\nProvides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.\nEnsures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.\nEnsures compliance with all applicable laws and regulations.\nEnsures compliance with food handling and sanitation standards.\nEnsures staff understands local, state and Federal liquor laws.\nEstablishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.\nEstablishes guidelines so employees understand expectations and parameters.\nMonitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention.\nImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.\nManages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.\nDisplays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.\nEmpowers employees to provide excellent customer service.\nActs as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.\nHandles guest problems and complaints.\nMeets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.\nEnsures corrective action is taken to continuously improve service results.\nIncorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.\nManages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.\nIdentifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.\nEnsures employees are treated fairly and equitably. Strives to improve employee retention.\nEnsures employees receive on-going training to understand guest expectations.\nSolicits employee feedback, utilizes an \"open door\" policy and reviews employee satisfaction results to identify and address employee problems or concerns.\nStrives to improve service performance.\nEnsures re