QUALIFICATIONS:
ESSENTIAL:
- Experienced in Restaurant service and/or Food & Beverage operations and held a supervisory position for a minimum of 2 years.
- Fluent in English (verbal, read, and write).
- Be a pro at working under pressure, meeting deadlines, using good judgment and maintaining confidentiality.
DESIRABLE:
- Previous NYC Hotel Union experience
- Multilingual
- College degree in Hotel/Restaurant Management
- Knowledge of MICROS (or other POS system), and/or other Hotel Management Systems, Online Reservation systems e.g. Resy, Open Table
Service Orientation (Measuring concerns for guest or customer satisfactions.)
- Maintain service flow and guest interaction.
- Clear communicator.
Problem Solving (Measuring abilities to think strategically, to create solutions to complex situations.)
- Strong organizational skills
- Ability to analyze data, current trends, and practices.
Leadership (Measuring big picture orientation, vision and goal setting.)
- Demonstrated initiative, attention to detail and follow through.
Group Process & Team Building (Measuring needs for collaboration, affiliation, and teamwork.)
- Demonstrated ability to motivate and coach all levels of employees.
Sensitivity to Diversity (Measuring sensitivities to individual cultural and ethnic differences.)
- Sensitivity, empathy and responsiveness to employee needs and concerns
Ethical Awareness (Measuring concerns of fairness, equity, integrity, and ethics.)
- Demonstrated ability to use good judgment.
Self-Efficacy
- Knowledge of competitive set and innovative approaches to dining experience.
- Experience in kitchen expediting.
DESIRABLE:
- Self-Efficiency
- Knowledge of American and International cuisine.
- Basic or higher wine, spirit and cocktail knowledge.
Salary Range: $70,000 - 80,000 Annually.