JOB SUMMARY

We are seeking a motivated Management Trainee to join our Food & Beverage team in an immersive 18-month training program designed to develop future hospitality leaders.

This hands-on opportunity provides experience in restaurant operations, guest service, leadership, and financial management within a hotel environment.

Orientation/Onboarding (0,5 months)
You will receive an orientation to the company and the local community which includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, meet key contacts and other employees; receive computer training on company systems; receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase.

Food and Beverage:

Asst Outlets Mgr Operations Skills Acquisition (2.5 months)
You will learn to analyze, develop and maintain quality standards, utilizing a continuous improvement approach to ensure high quality, cost effective and customer focused operation; learn to manage the daily operations of the department and ensure adherence to standards; learn the operational functions consistent with the department’s strategic plan and vision for the division and the company; learn to maintain a high level of service by constantly training and coaching all staff; inspect and oversee the cleanliness and maintenance of all function space; coordinate with other department to ensure the highest level of product delivery. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.

Asst Outlets Mgr Management Skills Acquisition (3 months)
You will learn to analyze a team’s performance; set performance goals for team and individual team members; assist with the development and implementation of training and performance improvement plans; learn to communicate effectively with staff members and provide ongoing support and guidance; learn to hold team members accountable for their goals and responsibilities; train, coach and counsel staff members; learn to conduct performance reviews; learn to motivate team members; learn to select, train and retain team members; learn disciplinary actions and dismissal procedures. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.

Asst Outlets Mgr Financial Skills Acquisition (3 months)
You will learn to monitor the control of the labor and product costs; assist with the review of team member staffing levels and their assignments; learn to manage inventory; assist with daily and weekly forecasting, scheduling and staffing; learn payroll procedures, gratuity distribution methods, revenue reporting; learn various cost control methods; learn to make decisions that drive profits; assist in preparing financial reports; schedule staff so that proper coverage is maintained while keeping payroll costs in line; learn to understand revenue and expense tracking to ensure reporting accuracy. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.

Asst Outlets Mgr Skills Implementation Skills Acquisition (9 months)
You will learn to manage all aspects of the In Room Dining/Room Service operations team to deliver high level of guest satisfaction and superior services to guests. Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary. Supervise the in-room service area to attract, retain, and motivate employees. Plan and conduct meetings for outlets on a monthly basis to ensure staff are correctly communicated with and that staff are consistently trained and well-motivated. Attend interdepartmental meetings to ensure good cross communication between departments. Ensure all staff are meeting all established standards of service through ongoing and recurrent training systems. This is a functional program and not departmentally based. As such, this skills implementation phase allows for the application of the skills acquired during the previous phases.

Ideal Candidate

• Hospitality, Tourism, Business, or related education preferred
• Strong communication and customer service skills
• Professional, organized, and eager to learn
• Ability to work flexible schedules, including weekends and holidays

WORKING CONDITIONS

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to Be Used

• Flip charts, tables, carts, racks, banquet China, glassware, flatware, and silverware

• Formal uniform

Physical & Mental Requirements

• Regularly required to stand for long periods of time, walk, talk, and hear; frequently required to use hands to finger, handle, feel; frequently required to reach with hands and arms above head; frequently required to sit, balance, stoop, kneel and crouch. Requires manual dexterity sufficient to handle glasses, plates, silverware, etc. Requires normal range of hearing and vision.

• Must be able to lift at least 35 pounds and push, pull, and move equipment, supplies, etc., more than 75 pounds.

Work Environment

• Entirety of property—exposure to direct sunlight, high humidity and/or steam, moisture; extremes of heat and cold, noise, grease, cleaning, and polishing agents; potentially slippery floors; and other environmental exposures.

• The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc.