Qureos Mentor

HOTEL MARCEL

<div>BLDG is where architecture, cuisine, and cocktails converge in perfect harmony. Nestled within Hotel Marcel, BLDG draws inspiration from Connecticut&rsquo;s vibrant farms and the Atlantic Ocean, creating a unique dining experience that mirrors the high energy of its surroundings.
With a focus on the freshest local ingredients, BLDG delivers full-flavored, artfully presented dishes designed to excite the modern palate. From inventive cuisine to a welcoming atmosphere, BLDG offers a perfect balance of creativity, taste, and style. 
The Restaurant Supervisor will oversee the front of the house restaurant service staff and all training. The Supervisor must have previous food service and bar experience and possess outstanding leadership and guest service skills. The Supervisor is responsible for maintaining high standards of guest services, safety, and cleanliness, and have the ability to work flexible hours, weekends, holidays and late nights. The Supervisor is to ensure that each and every guest has a positive dining experience from start to finish and that all expectations are exceeded, and resolve any issues that may arise. S/he will be responsible for exemplifying the hotel Culture and the following: 
Qualifications:<ul><li>
Prior experience as a Food and Beverage Supervisor</li><li>
Prior guest relations training.</li><li>
Knowledge of proper food handling.</li><li>
Ability to satisfactorily communicate in English with guests, co-workers and management to their understanding.</li><li>
Strong written / verbal communication skills.</li><li>
Positive, upbeat attitude / personality.</li><li>
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.</li><li>
Punctuality and regular and reliable attendance.</li><li>
Interpersonal skills and the ability to work well with co-workers and the public.</li><li>
Proper food safety training and certification as described by law.</li><li>
Experience working with computers (MS Office/Google) / POS systems (Micros) / Reservations software (Open Table)</li><li>
Must have some familiarity of basic cooking skills</li></ul> 
Physical Demands:<ul><li>
Endure various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping.</li><li>
Ability to lift, bend, stoop, push or pull. Requires carrying trays of food and bus trays of dishes up to 50 lbs.</li><li>
Ability to push or pull a vacuum or wheeled cart weighing up to 50 lbs.</li></ul> 
Principal Responsibilities:<ul><li>
Oversee a team of employees including hiring, development, scheduling and training</li><li>
Ensure high-level of service in all aspects of operations and give each guest a memorable dining experience from start to finish</li><li>
Properly handle daily cash deposits</li><li>
Open or close the restaurant, securing cash, liquor, and entry points</li><li>
Create a service first work environment</li><li>
Assist kitchen with prep work or plating if necessary, ensuring that every dish that leaves the kitchen is of the highest quality</li><li>
Assure cleanliness of front of the house areas including windows, light fixtures and entrance as assigned</li><li>
Assign service related tasks to servers</li><li>
Properly check out servers and bartenders at the end of their shift</li><li>
Bus tables and assist with processing dirty dishes if necessary</li><li>
Ensure dining tables are properly prepared for service</li><li>
Communicate to staff all current menu choices, specials and menu deviations, or if the kitchen staff is running out of any items</li><li>
Be able to open and pour wine at tableside.</li><li>
Performing basic cleaning tasks as needed or directed by supervisor.</li><li>
Fill in for absent staff as needed.</li><li>
Assist with special events as needed.</li><li>
Greet all guests warmly with an appropriate greeting.</li><li>
Adhere to grooming and appearance standards consistently.</li><li>
Understand and communicate products and services available at the Hotel.</li><li>
Follow all company safety and security policies and procedures</li><li>
Report accidents, injuries, and unsafe work conditions to manager</li><li>
Ensure team members uniform is neat and professional and grooming standards have been followed</li><li>
Maintain confidentiality of proprietary information; protect company assets</li><li>
Anticipate and address guests service needs</li><li>
Assist individuals with disabilities</li><li>
Thank guests with genuine appreciation</li><li>
Answer telephones using appropriate etiquette</li><li>
Develop and maintain positive working relationships with others</li><li>
Comply with quality assurance expectations and standards</li></ul>
 
Brand: Hotel Marcel
 
Address: 500 Sargent Drive New Haven, CT - 06511
 
Property Description: Hotel Marcel
 
Property Number: 7284</div>

Food and Beverage Supervisor

<div>BLDG is where architecture, cuisine, and cocktails converge in perfect harmony. Nestled within Hotel Marcel, BLDG draws inspiration from Connecticut&rsquo;s vibrant farms and the Atlantic Ocean, creating a unique dining experience that mirrors the high energy of its surroundings.
With a focus on the freshest local ingredients, BLDG delivers full-flavored, artfully presented dishes designed to excite the modern palate. From inventive cuisine to a welcoming atmosphere, BLDG offers a perfect balance of creativity, taste, and style. 
The Food and Beverage Manager is responsible for coordinating, supervising and directing all property food and beverage operations while maintaining a profitable department with high-quality products and service levels. The Food and Beverage Manager is expected to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while delivering the highest levels of service.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 
PRIMARY RESPONSIBILITIES<ul><li>
Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating cocktail lists and menu items as necessary</li><li>
Prepare the F&amp;B budget and monitor department performance accordingly</li><li>
Work with the General Manager and keep informed of F&amp;B issues as they arise</li><li>
Coordinate and monitor all phases of loss prevention in the F&amp;B department</li><li>
Prepare and submit required reports in a timely manner</li><li>
Organize and conduct department meetings on a regular basis</li><li>
Ensure compliance with all local liquor laws, and health and sanitation regulations</li><li>
Ensure departmental training and compliance of SOPs</li><li>
Interview candidates for front-of-house F&amp;B positions and follow standards for hiring approvals</li><li>
Conduct and/or attend all required meetings, including pre-event and post-event meetings</li><li>
Provide employees with the tools and environment they need to deliver an exceptional dining experience</li><li>
Develop and implement strategies and practices that support employee engagement</li><li>
Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food</li></ul> 
GUEST SERVICE &amp; SATISFACTION<ul><li>
Create an unforgettable dining experience in either the restaurant or the banquet facilities</li><li>
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner</li><li>
Attend all hotel required meetings and trainings</li><li>
Maintain high standards of teams personal appearance and grooming, including wearing nametags</li><li>
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions</li><li>
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary</li><li>
Perform other duties as requested by management</li></ul> 
JOB REQUIREMENTS<ul><li>
College degree and five years of related experience in hotel operations</li><li>
Strong verbal and written communication skills</li><li>
Significant attention to detail</li><li>
Complete understanding of NOI profitability and budget goals</li><li>
Knowledge of F&amp;B preparation techniques, health department rules and regulations, and liquor laws and regulations</li><li>
Computer skills required experience with Hotel information systems preferred</li></ul>
 
Brand: Hotel Marcel
 
Address: 500 Sargent Drive New Haven, CT - 06511
 
Property Description: Hotel Marcel
 
Property Number: 7284</div>

Food and Beverage Manager

Join HOTEL MARCEL and explore 2   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

HOTEL MARCEL

ABOUT_COMPANY

Food and Beverage Supervisor

Food and Beverage Manager