Discover the Renaissance Palm Springs Hotel, located at the foot of the dramatic San Jacinto Mountains, where you will find sunshine and clear blue skies to draw you into this expansive Southern California retreat by day and surround yourself with the stars at night. Located near the Aerial Tram, casino and the Palm Springs Convention Center, our hotel in Palm Springs is the perfect destination for business and vacation travelers alike. With museums and theaters nearby, the whole family will enjoy our Palm Springs hotel. Our stylish onsite DATE restaurant and other nearby eateries provide a unique upscale experience. For the perfect way to relax during your vacation, enjoy a late-night swim near our private cabanas and outdoor firepits or treat yourself to a massage or other professional service at our Spa Del Sol.
Reports To: Restaurant Manager/Food and Beverage Director
Purpose of the Position:
Assist in managing, administering and directing the smooth, friendly and efficient operation of the restaurant and/or room service discipline. Assist in directing the staffing of areas consistent with volume of business and needs. Maintain high sanitation standards and ensure compliances with all standards, policies and procedures.
Essential Job Functions:
Know all emergency procedures (fire, severe weather, bomb threats, guest accident/illness, etc.).
Assist in training all associates in the restaurant how to perform their job duties to the best of their abilities while providing them with the necessary tools and equipment to do so.
Assisting in scheduling, evaluating and directing personnel.
Keep “open communication” between management and associate.
Assist in providing disciplinary action when, and if, necessary.
Participate in the following:
Monthly department meetings
Weekly staff meeting
Weekly restaurant, room service and lounge meetings
Monthly food and supplies inventory
Take immediate actions on problems that are encountered in the restaurant.
Take on full responsibility for managing a shift. Act as the Restaurant Manager in his/her absence.
Responsible for the care, handling and storage of all restaurant equipment. Report any shortness of equipment to the Restaurant Manager.
Assure prompt and professional service to all guests.
Assist in any way needed to the Restaurant Manager or Food and Beverage Director. Ask for assistance from the manager when needed.
Assist in advising the Restaurant Manager and/or Food and Beverage Director of daily problems, needs and utilize all available resources to maximize profits, develop quality service and reduce costs.
Assist in ensuring all paperwork needed for the correct assessment of monies spent daily and product control (i.e. menu tabs, customer counts, drop envelopes, taste panels, daily payroll, schedules, opening/closing) be finished correctly and turned in to Accounting and other departments.
Assist in accountability for achieving cost goals in the area of sales, labor and expenses.
Essential Job Functions:
Assist in interviewing and hiring new personnel when needed.
Complete personnel paperwork, all restaurant reviews, hires, job transfers, warning notices, counseling sessions and termination records. Give to the Restaurant Manager to review and approve.
Assist in evaluating staff performance on a 120 day and annual basis.
Conduct self to reflect the high standards of professionalism within the organization and hotel.
Understand and refer to the applicable Franchise or management company’s Standard Operating Procedures.
Accurately perform cash handling procedures.
Circulate through the restaurant to visit guests during scheduled shift and specifically during peak hours.
Enforce alcohol awareness.
Assist other department managers as needed.
Show guests to their tables an present menus.
Job, Knowledge, Skills and other requirements:
Able to communicate accurately and effectively in verbal and written form with guests and associates so as to respond accurately and completely to people to give directions, instructions, information, answer questions and provide service as required.
Understand and efficiently operate MICROS system (or registers).
Use arithmetic to calculate sales, expense and profit of departments.
Stand, sit and walk for varying lengths of time.
Efficiently operate a calculator, type on a computer keyboard, answer/use the phone, handle money and operate all kitchen equipment.
Lift and carry approximately thirty (30) to forty (40) pounds.
Serve food and beverages as appropriate.