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DIRECTOR, THE CRESCENT CLUB: Hotel Association of Greater Dallas

Description:
Responsible for all aspects of the private membership Club ensuring successful operation in accordance with hotel standards. Maintains positive relationships with all Club members and guests. Directs, implements and maintains service and management philosophies, which serve as a guide for respective team members. RESPONSIBILITIES: Directly responsible for the Club's performance against budget. Maintain positive relationship with Club members to ensure a valuable membership experience, promoting all special events as necessary. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure standards are maintained at a superior level on a daily basis. Ensure all liquor brands, beers and non-alcoholic selections are available in the restaurant. Maintain complete knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. Maintain complete knowledge of designated glassware and garnishes for drinks. Maintain complete knowledge of all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices. Maintain complete knowledge of daily menu specials, 86'd items. Maintain complete knowledge of Club layout, table/seat/station numbers, proper table set-ups, room capacities, hours of operation, price ranges and dress code. Maintain complete knowledge of P.O.S. and manual system procedures. Maintain complete knowledge of daily arrivals/departures, V.I.P.'s. Maintain complete knowledge of scheduled in-house group activities, locations and times. Maintain complete knowledge of correct maintenance and use of equipment. Maintain complete knowledge of all department policies and service procedures. Maintain complete knowledge of and strictly abide by state (TABC) liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any deficiencies. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. Coordinate breaks for staff. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks. Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel. Inspect all aspects of the Club environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies. Ensure the Concierge desk is clean, organized and stocked with designated supplies. Review the reservation book, pre-assign designated tables and follow up on all special requests. Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Monitor and assist Concierge in greeting and escorting guests to their tables according to departmental procedures. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. Monitor and handle guest complaints and ensure guest satisfaction. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction. Check the status of all orders and ensure that they are delivered within designated timelines. Monitor and ensure that all tables are cleared and reset according to department procedures. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas. Assist restaurant staff with their job functions to ensure optimum service to guests. Answer outlet phone within 3 rings, using correct salutations and telephone etiquette. Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons as needed. Ensure all closing duties for staff are completed before staff sign out. Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Prepare and submit daily/weekly payroll and tip distribution records. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. All other duties as required. QUALIFICATIONS: Experience: Minimum five years of experience as a Restaurant Manager, preferably with a luxury or ultra-luxury restaurant and in a private membership setting. Education: Bachelor 's Degree or equivalent work experience. General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; think clearly, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills: Knowledge of various food service styles (i.e., French service, Russian service, tableside flambà© service, butler style service); ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls; familiarity with point of sale systems.

Benefits:
Free parking Free meals Free room nights at Rosewood Hotels and Resorts worldwide Free dry cleaning Subsidized medical and dental insurance Short and long term disability insurance 401K Discounted F&B at hotel outlets Discounted Retail too many to list...