Maitre D - Ruschmeyer's - Montauk, NY

Function: Food & Beverage
Location: Ruschmeyer's - Montauk, NY Ruschmeyer's - Montauk, NY Ruschmeyer's - Montauk, NY US
Date posted: 19 Apr 2018
Experienced (non-management)
Full-Time Seasonal
Travel
Unique Job Reference Code 35651
Description

REPORTS TO:  Director of Food and Beverage

SUPERVISES DIRECTLY:  None

Purpose for the Position:  To create the best experience for guests by greeting and seating them and by processing their bills promptly and courteously.

Essential Responsibilities:

  1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  3. Ensure that all restaurant staff are knowledgeable of the goals of the Company and department and the action plans that will be followed to achieve these goals.
  4. Communicate the goals of the company and department and the action plans to the crew members.
  5. Develop a positive working relationship with all hotel departments to facilitate a team oriented atmosphere.
  6. Ensure that all departments within food and beverage are working together as a team and supporting each other in a professional manner.
  7. Regularly communicate with the Restaurant General Manager and Restaurant Manager regarding restaurant related matters.
  8. Ensure that cleaning schedules and service schedules for equipment for assigned restaurant are in place and adhered to.
  9. Submit work orders for repairs to assigned restaurant and/or equipment and follow up on these requests to ensure timely completion.
  10. Enforce Company standards for consistent, quality service.
  11. Ensure that the food and beverage department achieves satisfactory guest satisfaction ratings on a consistent basis.
  12. Enforce policies and procedures in a fair and equitable manner.
  13. Continuously review the operation and make recommendations on how to enhance the product to the Restaurant Manager.
  14. Assist with implementing new policies, standard operating procedures, and initiatives as assigned.
  15. Always available on the floor to assist restaurant staff and to interact with guests.
  16. Enforce cost control procedures and monitor waste and breakage.
  17. Ensure the restaurant reservation system is maintained and that the Hosts/Hostesses are adhering to the seating guidelines.
  18. Ensure that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy.
  19. Conduct monthly equipment inventories in accordance with Company policy.
  20. Responsible for ensuring that assigned restaurant operates within the established budgetary guidelines.
  21. Assist with reviewing all food and beverage related costs and consumptions in accordance with financial targets.
  22. Assist with ensuring that all food and beverage revenues and expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented.
  23. Assist with monitoring revenue reports for accuracy.
  24. Submit budget requests to the Restaurant Manager in a timely manner.
  25. Responsible for table reservations and answering R.S.V.P emails.
  26. Ensure that menus are up to date and kept clean by staff.
  27. Assist with menu training and ensuring the staff has knowledge of any new additions.
  28. Assist servers on the floor and help manage the restaurant operation.
  29. Update guest data base daily.

To do this kind of work, you must be able to:

  • Work a diverse schedule (particularly in season), to include weekends, holidays, and evening hours.
  • Enjoy connecting and engaging with people.
  • Comprehend and work in a variety of computer software programs and applications.
  • Work in a fast paced and open environment requiring personal focus to accomplish daily duties.
  • Receive feedback from guests, both positive and negative, and handle the same with genuine care.
  • Maintain and organized work area and schedule.
  • Maintain a professional appearance and attitude.
  • Speak and write clearly.
  • Endure various physical movements throughout the work areas.
  • Satisfactorily communicate with guests, management and co-workers to their understanding.

Physical Demands:  Lifting 60 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 60lbs. Requires walking, standing to a significant degree, reaching, handling, feeling, talking and hearing. Remain in stationary position for 8 hours or more hours throughout work shift.

Environmental Conditions:  Inside: Protection from weather conditions but not necessarily from temperature changes. A job considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills:  Requires mathematical development sufficient to be able to: Deal with system of real numbers; algebraic solutions of equations; and probability and statistical inference. Apply fractions, percentages, ratio and proportion.

Language Skills:  Must have developed language skills to the point to be able to: Read newspapers, periodicals, journals and manuals. Write business letters, summaries and reports using prescribed format and conforming to all rules of punctuation, grammar, diction and style. Participate effectively in discussions and debates. Speak extemporaneously on a variety of subjects.

Relationships to Data, People and Things:

Data:  Coordinating: Determining time, place and sequence of operations or action to be taken on the basis of analysis of data; executing determination and/or reporting on events.

People:  Supervising: Determining or interpreting work procedures for a group of workers, assigning specific duties to them, maintaining harmonious relations among them and promoting efficiency. A variety of responsibilities are involved in this function.

Things:  Using body members, hand tools, and/or specific devices to work, move, or carry objects or materials.


Ruschmeyer's

Maitre D - Ruschmeyer's - Montauk, NY

REPORTS TO:  Director of Food and Beverage

SUPERVISES DIRECTLY:  None

Purpose for the Position:  To create the best experience for guests by greeting and seating them and by processing their bills promptly and courteously.

Essential Responsibilities:

  1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  3. Ensure that all restaurant staff are knowledgeable of the goals of the Company and department and the action plans that will be followed to achieve these goals.
  4. Communicate the goals of the company and department and the action plans to the crew members.
  5. Develop a positive working relationship with all hotel departments to facilitate a team oriented atmosphere.
  6. Ensure that all departments within food and beverage are working together as a team and supporting each other in a professional manner.
  7. Regularly communicate with the Restaurant General Manager and Restaurant Manager regarding restaurant related matters.
  8. Ensure that cleaning schedules and service schedules for equipment for assigned restaurant are in place and adhered to.
  9. Submit work orders for repairs to assigned restaurant and/or equipment and follow up on these requests to ensure timely completion.
  10. Enforce Company standards for consistent, quality service.
  11. Ensure that the food and beverage department achieves satisfactory guest satisfaction ratings on a consistent basis.
  12. Enforce policies and procedures in a fair and equitable manner.
  13. Continuously review the operation and make recommendations on how to enhance the product to the Restaurant Manager.
  14. Assist with implementing new policies, standard operating procedures, and initiatives as assigned.
  15. Always available on the floor to assist restaurant staff and to interact with guests.
  16. Enforce cost control procedures and monitor waste and breakage.
  17. Ensure the restaurant reservation system is maintained and that the Hosts/Hostesses are adhering to the seating guidelines.
  18. Ensure that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy.
  19. Conduct monthly equipment inventories in accordance with Company policy.
  20. Responsible for ensuring that assigned restaurant operates within the established budgetary guidelines.
  21. Assist with reviewing all food and beverage related costs and consumptions in accordance with financial targets.
  22. Assist with ensuring that all food and beverage revenues and expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented.
  23. Assist with monitoring revenue reports for accuracy.
  24. Submit budget requests to the Restaurant Manager in a timely manner.
  25. Responsible for table reservations and answering R.S.V.P emails.
  26. Ensure that menus are up to date and kept clean by staff.
  27. Assist with menu training and ensuring the staff has knowledge of any new additions.
  28. Assist servers on the floor and help manage the restaurant operation.
  29. Update guest data base daily.

To do this kind of work, you must be able to:

  • Work a diverse schedule (particularly in season), to include weekends, holidays, and evening hours.
  • Enjoy connecting and engaging with people.
  • Comprehend and work in a variety of computer software programs and applications.
  • Work in a fast paced and open environment requiring personal focus to accomplish daily duties.
  • Receive feedback from guests, both positive and negative, and handle the same with genuine care.
  • Maintain and organized work area and schedule.
  • Maintain a professional appearance and attitude.
  • Speak and write clearly.
  • Endure various physical movements throughout the work areas.
  • Satisfactorily communicate with guests, management and co-workers to their understanding.

Physical Demands:  Lifting 60 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 60lbs. Requires walking, standing to a significant degree, reaching, handling, feeling, talking and hearing. Remain in stationary position for 8 hours or more hours throughout work shift.

Environmental Conditions:  Inside: Protection from weather conditions but not necessarily from temperature changes. A job considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills:  Requires mathematical development sufficient to be able to: Deal with system of real numbers; algebraic solutions of equations; and probability and statistical inference. Apply fractions, percentages, ratio and proportion.

Language Skills:  Must have developed language skills to the point to be able to: Read newspapers, periodicals, journals and manuals. Write business letters, summaries and reports using prescribed format and conforming to all rules of punctuation, grammar, diction and style. Participate effectively in discussions and debates. Speak extemporaneously on a variety of subjects.

Relationships to Data, People and Things:

Data:  Coordinating: Determining time, place and sequence of operations or action to be taken on the basis of analysis of data; executing determination and/or reporting on events.

People:  Supervising: Determining or interpreting work procedures for a group of workers, assigning specific duties to them, maintaining harmonious relations among them and promoting efficiency. A variety of responsibilities are involved in this function.

Things:  Using body members, hand tools, and/or specific devices to work, move, or carry objects or materials.

Job Details

Reference # 35651
Posted on 19 Apr 2018
Closes on
Location(s) Ruschmeyer's - Montauk, NY
Department Food & Beverage
Career level Experienced (non-management)
Hours/Status Full-Time Seasonal
More details (document)
Link for schema : https://rhgcorp.snaphire.com/jobdetails?jobmc=35651GOOGLE

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