Concord Hospitality - Pittsburgh, PA
posted 3 days ago
About the position
The position involves providing guests and patrons with friendly and professional service, ensuring excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment. The role requires ensuring that meals are delivered in a timely fashion with attention to plating, portion, and temperature. Additionally, the position focuses on developing ways to improve cost savings and labor retention while aligning with the hotel's food and beverage financial goals. Thorough training of staff in service sequence and product knowledge is essential, as well as leading service education through daily line-ups and training programs for new servers, bussers, hosts, and bartenders. The role includes daily evaluation of restaurant service performance, employee discussions, and coordination of timely food production, working closely with the Chef to ensure excellent quality and presentation of all food. The position also involves assisting the General Manager and/or F&B Director in creating financial objectives for the restaurant and meeting financial targets through effective marketing and operational standards.
Responsibilities
- Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment.
- Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature.
- Develop ways to improve cost savings and labor retention/associate development in line to meet the hotel's F&B financial goals.
- Thoroughly train staff in service sequence, product knowledge, ensuring we make every effort to meet the needs of each and every guest.
- Lead service education through daily line-ups.
- Headline new server, busser, host, and bartender training programs, as well as ongoing development programs, and seminars.
- Daily evaluation of restaurant service performance.
- Employee discussions and evaluations.
- Coordination of timely food production.
- Work with the Chef to provide 'excellent quality and presentation' of all food to the guests.
- Participate in evaluation of food product, kitchen employee performance, and development of products consistent with our market position.
- Selection and pricing strategy of all liquors and wines and supervision of their procurement.
- Assist the General Manager and/or a F&B Director in creating financial objectives for the restaurant on an annual basis through the budget process.
- Assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds.
- Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
- Supervise all non-supervisory service employees.
- Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Benefits
- Competitive wages
- Comprehensive benefit package including medical/dental/vision plans
- Life insurance
- Short-term/Long-term disability options
- 401K options
- Tuition assistance
- Discounted room rates at Concord managed hotels
- Training & development and career advancement opportunities
