Assistant Restaurant and Bar Director- CUT Restaurant by Wolfgang Puck - #263177

Rosewood Hotels & Resorts


Date: 05/16/2021 13:00 PM

City: Washington, District of Columbia

Contract type: Full Time

Work schedule: Full Day

Job Description:


Rosewood Washington DC


CUT Restaurant By Wolfgang Puck


CUT BY WOLFGANG PUCK at Rosewood Washington DC


One of the most sought-after steak restaurants in the world is hiring. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood.


CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will offer custom artisan cocktails, wine, beer and an extensive food menu.


OVERVIEW/BASIC FUNCTION:



Responsible for the supervision of all aspects of our Restaurant and Outlets, to include the Bar, Restaurant, Rooftop, Private Events and In Room Dining in accordance with the hotel and Five Star standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. Your responsibilities will include maintaining the restaurant and outlets revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service. Must have a flexible schedule. You will report to our Restaurant and Bar Director. Support, maintain, train and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government to mitigate exposure and spread of COVID-19. Create and lead wine, beer and cocktail programs. Goes beyond knowing standards and basics. Abilities to interpret current trends, position competitively, and execute at all volumes.





QUALIFICATIONS:
Experience: Minimum two years' experience as an Assistant Restaurant Manager/ Supervisor, preferably with a luxury or ultra-luxury restaurant
Education: Bachelor's degree in hospitality, hotel management, business or a relevant field of work, or an equivalent combination of education and/or work-related experience

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand our guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest/ associate information and pertinent hotel data.


Schedule: Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.


Technical Skills: Interviewing skills to assess potential new hires. Understanding of associate relations and ability to create a “team” atmosphere. Basic math aptitude. Ability to communicate effectively with guests and associates Mid-level to Advance computer skills and knowledge. Able to comprehend and execute cocktail recipes. Advance knowledge of spirits, wines and beers.


Language: Required to speak, read and write English, with fluency in other languages preferred.


Physical Requirements: Must be able to exert physical effort in transporting a minimum of 35 pounds, endure various physical movements throughout the work areas; reach up and down, push and pull, remain standing stationary for long periods of time throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.


Licenses & Certifications: Minimum 21 years of age to serve alcohol. ABRA license required; TIPS Certification preferred.

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