Starbucks Manager
Location: New Orleans, Louisiana
Description: Starwood Hotels and Resorts Worldwide Inc is employing Starbucks Manager right now, this vacancy will be settled in Louisiana. More complete informations about this vacancy opportunity please give attention to these descriptions. Company
Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 count! ries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.
Location
Sheraton New Orleans
New Orleans is known for unforgettable dining, intoxicating live music, Old World charm, good time living, and the Sheraton New Orleans Hotel is at the heart of it all. At Sheraton, we believe “Life is Better When Sharedâ€, and we want to connect you with the things that matter most, so to learn more about us, we invite you to visit www.sheratonneworleans.com.
Departme! nt
The Food & Beverage department.
The Food & Bev! erage department creates warm, friendly, courteous and memorable "on brand" experiences for our guests in the Restaurant, Room Service, Lobby Bar, Club Lounge and Starbucks.
Job Description
POSITION PURPOSE
Develop, implement and maintain quality standards for Starbucks, including supervision and direction of service staff. Ensure excellent customer service.
ESSENTIAL FUNCTIONS
AVERAGE %
OF TIME
25% 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.
25% 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 communication with all departments to ensure customer service needs are met.
20% 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.
15% Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing 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.
15% Utilize prescribed cash handl! ing procedures to accurately charge customers, create forecast and reve! nue reports and write correspondence.
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. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s 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 manager based upon the particular requirements of the hotel.
- Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
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(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communi! cation skills, both verbal and written.
- Ability to supervise s! ubordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.
- Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
- Knowledge of hotel food and beverage operations.
- Knowledge of food and alcoholic beverages.
- Must possess basic computational ability.
- Must possess basic computer skills.
- Budgetary analysis capabilities required.
- Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
- Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discri! mination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
- Must be able to lift up to 15 lbs. on a regular and continuing basis.
- Must be able to lif! t trays of food or food items weighing up to 30 lbs. frequently. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- Must be able to exert well-paced ability in limited space.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
QUALIFICATION STANDARDS
Education
High school or equivalent education required. Bachel! or’s Degree preferred.
Experience
Minimum of three years food and beverage service background and with at least one-year restaurant management required.
Licenses or Certificates
Not Applicable.
Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
Starbucks Manager
Company
Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Own! ership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc.! , is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.
Location
Sheraton New Orleans
New Orleans is known for unforgettable dining, intoxicating live music, Old World charm, good time living, and the Sheraton New Orleans Hotel is at the heart of it all. At Sheraton, we believe “Life is Better When Sharedâ€, and we want to connect you with the things that matter most, so to learn more about us, we invite you to visit www.sheratonneworleans.com.
Department
The Food & Beverage department.
The Food & Beverage department creates warm, friendly, courteous and memorable "on brand" experiences for our guests in the Restaurant, Room Service, Lobby Bar, Club Lounge and Starbucks.
Job Description
POSITION PURPOSE
Develop, implement and maintain quality standards for Starbucks,! including supervision and direction of service staff. Ensure excellent customer service.
ESSENTIAL FUNCTIONS
AVERAGE %
OF TIME
25% 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.
25% 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 communication with all departments to ensure customer service needs are met.
20% Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are me! t. Verify temperatures, judge appearance and taste of products and chec! k preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
15% Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing 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.
15% Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
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 a! ction, 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. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s 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 manager based upon the particular requirements of the hotel.
- Provide direct service to guests a! s needed, including, but not limited to, serving tables, bussing tables! , seating guests and general clerical/cashier duties.
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(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.
- Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
- Knowledge of hotel food and bevera! ge operations.
- Knowledge of food and alcoholic beverages.
- Must possess basic computational ability.
- Must possess basic computer skills.
- Budgetary analysis capabilities required.
- Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
- Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and! kitchens (+110°F), possibly for one hour or more.
- Position r! equires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
- Must be able to lift up to 15 lbs. on a regular and continuing basis.
- Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- Must be able to exert well-paced ability in limited space. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
QUALIFICATION STANDARDS
Education
High school or equivalent education required. Bachelor’s Degree preferred.
Experience
Minimum of three years food and beverage service background and with at least one-year restaurant management required.
Licenses or Certificates
Not Applicable.
Grooming
All employees must maintain a neat, clean and wel! l-groomed appearance per Starwood standards.
This job descript! ion is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
- .
If you were eligible to this vacancy, please send us your resume, with salary requirements and a resume to Starwood Hotels and Resorts Worldwide Inc.
Interested on this vacancy, just click on the Apply button, you will be redirected to the official website
This vacancy will be opened on: Thu, 04 Jul 2013 00:54:16 GMT