Regency Hotel Miami is hiring! We strive to be unique by delivering an unparalleled level of service unknown in the Miami market.  

About BHM:

Boutique Hospitality Management is a dynamic team of hospitality professionals managing full service boutique luxury hotels. BHM is a Hotel Management Company specializing in delivering guests a unique four star full service experience in hotels and resorts unlike other hotel management companies. Experienced in all facets of hotel management services, resort operations, acquisitions, repositioning, development and marketing enabling owners to maximize their return on investment or lenders the ability to return an asset to profitability and prepare it for sale.

Most hotel management companies have most of their experience in chain hotels, but Boutique Hospitality Managements roots have grown deep in unique independent hotels and as such possess the precise experience to maneuver a boutique hotel in a competitive market to maximize efficiencies, improve guest satisfaction and ultimately increase profitability.

Visit us on the web at http://www.boutique-hospitality.com.

Position Purpose:

To coordinate the activities of the outlet’s staff, to deliver quality product and to provide excellent service to restaurant customers. 

Essential functions:

Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.

Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings.

Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.

Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimize loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.

Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.

Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

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 supervisor based upon the particular requirements of the hotel.

• Ensure maintenance of equipment by calling for repairs and training staff on proper use.

• Conduct competitive research and report trends and recommendations.

• Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.

• Provide clean and safe environment by assigning and assisting with cleaning.

• Perform other related duties as assigned.

Specific Job knowledge, skill and ability

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.

• Thorough knowledge of Food and Beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.

• Considerable skill in math including determining  percentages.

• Ability to walk, stand, and/or bend continuously to perform essential job functions.

• Ability to move up to 600 lbs. with wheeled assistance.

• Ability to lift up to 70 lbs. and to lift lighter objects overhead.

• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and collect accurate information and to resolve problems.

• Ability to work under pressure and deal with stressful situations during busy periods.

Qualification Standards

Education:
Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities. College degree preferred.

Experience:
Position requires two years previous Food and Beverage and supervisory experience.
                            
Licenses or certificates:
Food Service Sanitation certification. CPR certification preferred.
             
Grooming:
All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

All your information will be kept confidential according to EEO guidelines