General Summary: 

Responsible for preparing and serving a fresh and inviting presentation of the daily complimentary breakfast, giving a friendly greeting to each guest at breakfast and providing superior service to all guests.  

Principal Responsibilities: 

• Set up and maintain the breakfast buffet in an attractive and abundant looking organized clean and standardized presentation according to brand and company standards.  Prepare foods such as cut fruit, coffee and juices.  Stocks coffee, juice and Milk container.  Set out cold food such as sweet rolls, muffins and cereal for self service.  Warm and set out hot foods such as hash browns, French toast, etc.  Set up serving dishes, utensils, cups and other paper/china products.     

• Maintain cleanliness of breakfast area and kitchen during and after breakfast hours.   

• Take inventory of food, beverages and other supplies needed for each day.  Order or purchase food supplies as needed.  Organize and put away food orders.   

Job Duties: 

• Customer Service – Responds promptly to customer needs, requests for service and assistance.  Respond to special requests from guests.     

• Team Work – Treats people with respect.  Keeps commitments.  Upholds organizational values.  Approach all encounters with guests and employees in a friendly service-oriented manner.         

• Quality – Demonstrates accuracy and thoroughness; monitors own work to ensure quality.  Periodically restock self service food and supplies as needed.  Wash china, flatware and serving equipment and return it to storage.   

• Quantity – Meets productivity standards and completes work within a timely manner.   

• Safety and Security – Observes safety and security procedures; reports potentially unsafe conditions; uses chemicals and equipment properly.  Responsible for any assigned keys and for following key control policies.   

• Dependability – Is consistently at work and on time.  Arrives at scheduled meetings and appointments on time.  Is able to meet the demands of the industry with regard to working holidays and weekends.   

General Summary: 

Directs and supervises all aspects of the food and beverage operations within the hotel.   

Principal Responsibilities: 

• Responsible for overall food and beverage financial results and profitability.  Responsibilities include meeting budgetary goals, establishing and ensuring quality standards are attained and maintained.  These responsibilities are including but not limited to the kitchen, main dining room, food and beverage functions for conference services, banquets and all other F&B related events.   

• Supervisory responsibilities include interviewing, hiring, training employees, appraising performance, rewarding and disciplining employees; planning, assigning, directing work, addressing complaints and resolving problems. 

Job Duties: 

• Problem Solving- Identifies and resolves problems in a timely manner.  Develops alternative solutions, uses reason at all times.  Makes timely decisions while exhibiting sound judgment.  Includes appropriate people in decision making process. 

• Project Management – Prepares and supports those affected by change, monitors transition, and evaluates results.  Responsible for inventories of: cost of goods sold, kitchen equipment, linens, etc.   

• Customer Service – Maximize Customer Service by attaining 80% or better on Franchise Guest Service Scores.  Respond and resolve all guest complaints with regard to food and beverage timely and appropriately.  Manages difficult or emotional customer situations.  Responds promptly to customer needs, requests for service and assistance.   

• Communication - Demonstrates group presentation skills.  Speaks clearly and persuasively in positive or negative situations.  Writes clearly, and has the ability to read and interpret written information. Communicates change effectively. 

• Team Work – Exhibits objectivity and openness to the views of others and contributes to building a positive team spirit.  Upholds organizational values, treats people with respect and promotes a harassment free environment.  Works closely with the Executive Chef and is responsible for menu planning, pricing, preparation and implementation of menus.  Works closely with all other departments.    

• Quality Management – Assists in achieving Everest Hospitality LLC minimum scoring standard on all Brand Quality Assurance inspections.  Must maintain 80% or higher on Franchise product quality scoring.  Inspect kitchen and dining areas for cleanliness and preventative maintenance upkeep on a daily basis.  Aligns work with strategic goals, looking for ways to improve and promote quality while demonstrating accuracy and thoroughness.  Strives to increase productivity. 

• Adaptability – Able to deal with frequent change, delays or unexpected events, changing approach or method to best fit a situation. 

• Initiative - Take independent actions and calculated risks, meets challenges with resourcefulness, generates suggestion for improving work and takes responsibility for own actions.  Delegates work assignments, sets expectations and monitors delegated activities.  Asks for and offers help when needed.