Outlets Lead ("Lider de Outlets")

POSITION PURPOSE
Responsible for overseeing the execution of banquet events including planning ordering set-up service and breakdown. Supervise and coordinate the Food & Beverage operations within the hotels outlets to uphold high standards of quality service and presentation with the goal of maximizing profitability. Ensure a positive guest experience by taking ownership of situations and ensuring all requests are followed up promptly. This position reports to the Director of Food and Beverage.

ESSENTIAL RESPONSIBILITIES

• Oversees all banquet service operations and events and ensure that all banquet service details are executed.
• Assist Director of Food and Beverage Operations in ensuring that the events are on time. Adjust as needed and relay that information to the appropriate personnel.
• Reviews Banquet Event Orders (BEOs) at the beginning of each shift to ensure conference rooms are set as contracted. Confirm A/V equipment needs to contract for the event.
• Responsible for the direct supervision coaching and training of the banquet service staff.
• Manage staff shifts and timetables.
• Develops and provides staff with the necessary training including customer service and serving etiquette.
• Collaborates with Catering Sales Food & Beverage managers and the culinary team to ensure that quality service is provided for all meeting and banquet guests.
• Attends weekly banquet event order and group resume meetings and ensure all areas are prepared.
• Be aware of all upcoming groups and major conventions over the upcoming 90 days.
• Reads all assigned banquet menus and ask if specific items are unclear.
• Meets with the culinary team to confirm quantities of food items and timing of food leaving the kitchen.
• Ensures specific needs for buffets receptions and meetings are met. Check inventory needs for all upcoming events.
• Runs the floor and coordinates the food and drink service by liaising with the kitchen and service staff.
• Acts as an ambassador at the bar during high volume hours.
• Responsible for the proper handling of all equipment i.e. china glassware silverware linen and props ensuring proper storage after use.
• Recommends proper maintenance and repair to the maintenance department and ensure the proper housekeeping of all function space.
• Support and supervise the hotel F&B Outlets while working closely with rest of the F&B leadership team.
• Participate in department monthly/quarterly/annual inventories.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Stay up to date on brand requirements and changes to the restaurant.
• Ensure attendance at all mandatory meetings.
• Lead and coach the team towards achieving exceptional guest service andstaff satisfaction results.
• Responsible for maintaininghigh energy positive attitude andprofessional appearance.
• Perform any general cleaning tasks using the hotels standard procedures and adhering to safety and health standards.
• Regularly review and evaluate the degree of customer acceptance of the restaurant and management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers a material change in the make-up of the customer market or a change in the competitive environment.
• Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Arrange provide and supervise training of new staff members to include familiarization of property standard operating procedures and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.
• Serve as a role model to all staff members adhering closely to policies and procedures practicing the highest standards of performance. Set the highest possible example in conduct temperament punctuality and standards of work.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems safety hazards accidents or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS
Environmental conditions are inside a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.

• Must be able to work in extreme temperatures like freezers (-10F) and kitchens (110F) possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping writing standing sitting walking repetitive motions bending climbing listening and hearing ability and visual acuity.
• Hearing smelling tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff guests and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must have finger dexterity to be able to operate office equipment such as computers printers 10-key adding machine multi-line touch tone phone filing cabinets FAX machines photocopiers dolly and other office equipment as needed.
• Ability to work primarily with fingers to pick pinch type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE SKILLS AND ABILITIES
The individual must possess the following knowledge skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodation using some other combination of knowledge skills and abilities:

• Must be able to speak read write and understand the primary language used in the workplace.
• Requires good communication skills verbal written and electronic.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess intermediate computer skills.
• Must possess basic computational ability.
• Ability to analyze foresee user needs and makes judgments to ensure proper tools are provided at property level.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
• Knowledgeable about basic function of Windows OS MS Office PMS and POS.
• Self-driven and able to work independently.
• Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
• Knowledge of table and bar service.
• Knowledge of appropriate table settings and service ware.
• Ability to describe all menu items and methods of preparation.

EDUCATION

• High school or equivalent education required.

EXPERIENCE

• 2 to 3 years of high-volume banquet service and restaurant experience required.
• Hotel/resort experience preferred.

LICENSES OR CERTIFICATIONS

• Must be at least 21 years of age to serve alcohol.
• Safe Server Alcohol & Food certification required.

GROOMING
All Staff Members must maintain a neat clean and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE
Regular attendance in conformance with the standards which may be established by Azul Hospitality from time to time is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action up to and including termination of employment. Upon employment all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action up to and including termination of employment. Due to the cyclical nature of the hospitality industry staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.