June 4, 2024
151 Berkley Plaza
Kansas City,
MO
64120
JOB DESCRIPTION Under the direction of the General Manager, the Chief Engineer is responsible for maintaining all equipment, systems and building components in the hotel and restaurant, including, but not limited to, mechanical and electrical systems, pumps, HVAC, refrigeration, plumbing, locks, furniture, paint, wall coverings, tile and other equipment. Additional responsibilities include management and decision-making authority for day-to-day operations. JOB RESPONSIBILITIES Operates, repairs, and maintains all equipment, including, but not limited to all pumps, motors, boilers, chillers, etc. Operates, repairs, and maintains all electrical systems, refrigeration systems and equipment. Paints all surface & equipment, makes minor wall covering repairs and minor furniture touch-up. Operates, repairs, and maintains all hotel lighting and related equipment systems. Operates, repairs, and maintains all plumbing and related equipment and systems. Repairs and maintains all hotel appliances and equipment and physical plant. Repairs and maintains all guest room furnishings, equipment, and physical plant. Replaces light bulbs, fixtures, televisions, and radios. Repairs and maintains lock and key system. Performs minor construction work. Performs necessary inspections and repairs (as required & designated) to kitchen and restaurant equipment and furnishings. JOB QUALIFICATIONS College degree or trade school and five years of related experience in hotel operations Computer skills required – experience with Hotel information systems preferred Construction experience recommended; however, not required While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 15-25 pounds, frequently lift and/or move up to 25-50 pounds, and occasionally lift and/or move more than 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus. While performing the duties of this job, the employee frequently works near moving mechanical parts and sometimes in outside weather conditions. The employee occasionally works in high, precarious places and is occasionally exposed to wet and/or humid conditions and is required to operate hand tools.
Job Description The Director of Food and Beverage is responsible for maintaining a profitable department with high-quality products and exceptional service levels. The Director of Food and Beverage is expected to generate ideas to promote business, foster a positive work environment with low turnover, maintain revenue and payroll budgets, and meet budgeted productivity while delivering the highest levels of service in a fine dining atmosphere.Job Responsibilities Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary; Prepare the F&B budget and monitor department performance accordingly; Work with the General Manager and keep informed of F&B issues as they arise; Coordinate and monitor all phases of loss prevention in the F&B department, conduct monthly inventories, and research any cost variances to budget; Comply with all local liquor laws, and health and sanitation regulations; Interview candidates for front-of-house F&B positions and follow standards for hiring approvals; Conduct daily shift meetings, monthly departmental meetings, and ensure on-going guest service training and compliance of SOP’s and personal appearance standards; Conduct and/or attend all required meetings, including pre-event and post-event meetings; Provide employees with the training, tools, and environment they need to deliver an exceptional fine dining experience; Develop and implement strategies and practices that support employee engagement; Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food; Prepare and submit required reports in a timely manner.Job Qualifications College degree and five years of related experience in a food and beverage capacity; Strong verbal and written communication skills; Complete understanding of NOI profitability and budget goals; Knowledge of F&B preparation techniques, state health department rules and regulations, and state liquor laws and regulations; Computer skills required – experience with Hotel information systems preferred; Excellent guest services skills; Strong and effective interpersonal skills including the ability to listen well and demonstrate sensitivity to and respect for individual needs.
JOB DESCRIPTION The Restaurant Manager must be hands-on, working side by side with the team, promoting teamwork and customer service, creating an amazing visit for every guest. JOB RESPONSIBILITIES Oversee a team of employees including hiring, development, scheduling and training Ensure high-level of service in all aspects of operations and give each guest a memorable dining experience from start to finish Create a service first work environment Assure cleanliness of front of the house areas including windows, light fixtures and entrance as assigned Assign service-related tasks to servers Ensure dining tables are properly prepared for service Communicate to staff all current menu choices, specials and menu deviations, or if the kitchen staff is running out of any items Assist with special events as needed. Adhere to grooming and appearance standards consistently. Understand and communicate products and services available at the hotel. Follow all company safety and security policies and procedures Ensure team members’ uniform is neat and professional and grooming standards have been followed Anticipate and address guests’ service needs Thank guests with genuine appreciation Develop and maintain positive working relationships with others Comply with quality assurance expectations and standard JOB REQUIREMENTS Minimum of 3-5 years Restaurant Management Ability to direct and coordinate the organization's goals and objectives Hands on leadership style. Able to build, coach, and develop a team Exceptional customer service and problem-solving skills, Detail oriented with focus on quality, perform all duties as required or requested, Open availability including nights, weekends, and holidays when restaurant is open and based upon the needs of the business
Apply for these jobs at https://www.hospitalityonline.com/origin-hotel-kansas-city/jobs