Stanford Hotels Corporation is a mid-size, owner-operated company that specializes in the development and management of high quality, full service hotels using a variety of franchise brands. The corporate office is located in San Francisco; however, Stanford Hotels has 13 properties throughout the U.S. comprising three top global brands including Marriott, Starwood and Hilton.

Our goal is to be the "Best of the Brand." Since 1985, Stanford Hotels Corporation believes that high-quality properties, exceptional customer satisfaction, and engaged employees set Stanford Hotels apart from the rest.

Responsible for the overall evening and weekend operation of the Restaurant, Room Service and the Beverage Department, to include, supervising team members in these departments, the overall condition of the Restaurant, Lounge, and Room Service. Responsible to enforce all hotel policies including, but not limited to employee appearance, attendance and punctuality, service standards and completion of job duties. Responsible to hold regular shift meetings and to institute promotion and incentive programs in the Restaurant/bar and Room Service. Reports directly to the Food and Beverage Outlet Manager. This position requires the supervisor to be on the floor of the restaurant/bar approximately 75% of the time to assist with guest service in any way possible.

1. Understand the mission and vision of the hotel.
2. Strong leadership skills and has the ability to apply them.
3. Establish goals and objectives to improve the department.
4. Ability to understand Guests' service needs.
5. Ability to be well organized, maintain concentration and complete all work assigned.
6. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
7. Ability to converse calmly with irate Guests', co-workers or supervisors in sometimes tense situations.
8. Ability to perform job functions with minimal supervision.
9. Ability to work cohesively with co-workers and other departments as part of a team. Ability to build morale and spirit.
10. Ability to adhere to work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.
11. Ability to follow all appropriate policies and procedures while constantly striving to improve all standards of operation.
12. Ability to meet or exceed productivity and performance standards and complete tasks as assigned by supervisor or manager.
13. Ability to take and give direction.
14. Ability to interact with people beyond giving and receiving instructions, particularly in resolving complaints and problems.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

1. RESTAURANT, BEVERAGE AND ROOM SERVICE OPERATIONS

a. Maintain inventory log. Enforce policies regarding these areas including liquor requisitions.
b. Responsible for the liquor par levels in beverage areas.
c. Ensuring beverage staff members follow proper procedures for ordering, pouring, and cashiering.
d. Coordinate all aspects of large groups with reservations in the restaurant/beverage.
e. Responsible for reservations on holidays.
f. Responsible for monthly beverage inventory.
g. Set up and monitor regular contests and promotions.
h. Assist with implementation of special promotions.
i. Conduct inspections of work areas regularly and address items that need attention.

2. STAFF MANAGEMENT

a. Hold a pre-shift meeting with staff prior to reporting to stations.
b. Be prepared for each daily activity and review any variations with management and staff.
c. Work shifts are covered with adequate staff, ensure correct staffing during peak periods and high occupancy.
d. Communicate daily with department managers and MOD to assure consistency and pass on pertinent information.
e. Consistently monitor the performance of associates on an on-going basis and provide feedback. Reward, discipline and document associate performance and provide timely counseling. Address associate complaints and resolve problems.
f. Supervise the staff and handle any associate situation.
g. Properly handle all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff.
h. Select qualified, goal and service oriented individuals and develop these individuals with clear guidelines to associates.
i. Ensure staff is properly groomed and uniformed at all times.
j. Ensure work area cleanliness is maintained at all times. Issue daily and weekly cleaning assignments to include sidework duties.
k. Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
l. Maintain close control and inventory of uniforms, supplies, and equipment