Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $70,000.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
short term disability
Life insurance
Supplemental Insurance
Employee assistance program
401k
Paid holidays
Paid Time Off
Employee Discounts
Job Description
Canopy by Hilton is Hilton's first lifestyle brand, designed to be a welcoming place in the neighborhood where guests can relax, recharge, and enjoy simple, guest-directed service. The brand emphasizes comfortable spaces and thoughtful local choices to create memorable experiences for visitors. Known for its 'friendly enthusiast' team members, Canopy by Hilton prioritizes a positive and engaging service culture called 'Positively Yours,' ensuring that guests receive consistent, attentive, and warm hospitality throughout their stay. The brand draws from its close relationships with local partners to highlight authentic area expertise and craft personalized experiences tailored to each visitor's preferences. This commitment... Show More
Job Requirements
- Minimum of 2 years of management experience preferably in restaurant, club, hotel or service industry
- excellent written and verbal communication skills in English
- proficiency with Microsoft Word, Excel and Outlook
- ability to work long shifts for special events and large crowds
- knowledge of restaurant management software
- valid driver's license as applicable
- reliable vehicle with insurance as applicable
- safe DMV driving record as applicable
- ability to handle multiple priorities and work under pressure
- strong leadership and customer service skills
- willingness to work varying office hours to meet hotel needs
Job Qualifications
- Minimum of 2 years of management, preferably in a restaurant, club, hotel or service industry
- displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
- has an eye for detail and creativity to look at things differently to develop the food and beverage experience
- demonstrates excellent written and verbal communication in English
- proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
- sound knowledge of restaurant management software
- excellent verbal, written and presentation skills
- ability to communicate effectively with community partners, vendors, external parties, and across internal divisions
- as applicable, must possess a valid driver's license, reliable vehicle with insurance and safe DMV driving record
- a passion for the mission, vision, and values of Sherman Associates
Job Duties
- Assists in development, implementation and maintenance of written F & B objectives and standards of practice with procedures for implementation
- promotes teamwork within the Food and Beverage department and between other departments to ensure smooth operations and quality service
- demonstrates the capability of handling sudden situations that arise, such as staff or customer complaints, lack of inventory, lack of staff members, and even terminating and replacing staff members
- supervises and manages the front of the house associates on all shifts, including staffing, scheduling, coaching, training and evaluating
- monitors the service of food and drinks to guests and customers, but also ensures labor laws and health compliance regulations, customer satisfaction and brand standards are followed
- assists with managing all Food and Beverage operations within the hotel and demonstrates a hands-on approach with overseeing the daily activities of staff
- writes and monitors work schedules, orders and checks shipment arrivals, and enforces cleaning schedules
- rallies team during heavy shifts, resolves conflicts and does what it takes to get the job done
- manages multiple priorities and stays on top of numerous elements: food standards, costs, safety, etc.
- inspects equipment to determine repair or maintenance needs and cleanliness
- assists the Executive Chef & Director of F&B in menu planning, preparation and presentation of food and drinks, and monitoring adherence to quality and safety standards
- works closely with the executive chef and culinary team to provide and ensure efficient operation of the kitchen
- oversees the planning, costing, and implementation of menus and wine lists
- ensures ambiance and appearance of the dining room meets standards including linens, napkins, silverware, table set-up, centerpieces, etc.
- ensures that dining room service is in compliance with all local, federal and state regulations in relation to service, sanitation and personnel
- supervises and coordinates set-up and execution of internal and external events throughout the property
- completes other tasks and duties as assigned based on business needs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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