[Hilton] F&B Trainee

• Maintain the department facilities, standards of presentation and levels of service to a level that achieves and exceeds Company Brand Standards.
• Ensure the smooth and efficient day-to-day operations of the department in line with company standards, consistently setting a good example by demonstrating attention to detail.
• Maintain high standards of cleanliness, and hygiene throughout the department.
• Set and maintain the highest standards of grooming and hygiene at all times in line with Colleague Personal Presentation Standards.
• Ensure all guests are welcomed in a polite and friendly manner and receive the utmost attention at all times.
• Carry out management and administrative duties to ensure the smooth and efficient running of the department.
• Maximize revenue and increase the average spend per guest through upselling, maintaining high customer service standards, and motivating colleagues with daily briefings.
• Interact with guests to obtain feedback on quality of service and food in outlet. Investigate and resolve guest complaints in a timely manner.
• Document inventory forecast usage and monitor supply so that restaurants are stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service. Oversee set-up of dining and service areas.
• Visually inspect and take corrective action to ensure that restaurant facilities remain appealing and attractive to guests. Provide guidance for improvement and implement necessary adjustments. Oversee work orders to ensure repairs and maintenance of facility are completed on a timely basis.

SUPPORTIVE FUNCTIONS

• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
• Maintain an open line of communication between guests, management, and service staff; discuss operational problems with co-workers or supervisors in order to work out solutions.
• Schedule and attend required meetings.
• Adhere to hotel safety and security standards.
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express.
• Perform in the capacity of any position supervised.
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.
• Attend all mandatory meetings, including divisional, departmental, and staff meetings.
• Participate in community public relations for the restaurant and the hotel.
• In emergencies, perform in the capacity of any position supervised.