Hotel Dining Room Manager, NF-03/RFL

Full Job Description

It is the applicant's responsibility to read all sections and associated links in this announcement. Edelweiss Lodge and Resort, nestled in the heart of the Bavarian Alps, proudly serves U.S.

service members, veterans, and their families.

Offering world-class hospitality, recreation, and relaxation, the resort provides a memorable getaway filled with comfort, adventure, and appreciation for those who serve our nation.

RESUMES MUST BE TWO PAGES (OR LESS). QUALIFICATIONS MUST BE CLEARLY VERIFIABLE IN YOUR RESUME.

GOVERNMENT POSITIONS MUST INCLUDE PAY PLAN, SERIES, GRADE, TO AND FROM DATES, AND GOVERNMENT AGENCY/DEPARTMENT.

Must include at least one year of experience performing duties at a level which equipped the applicant with the particular knowledge, skills, and abilities needed to perform successfully in the position.

QUALIFICATION REQUIREMENTS: Applicant must have one year of post-high school experience in the hospitality industry or one year of post-high school education.

Demonstrated work experience directly related to the duties to be performed. Work experience must be equivalent in complexity and difficulty to the next lower grade level.

Preferred are candidates with work experience or education directly related to hotel management operations.

All Qualified applicants will be rated against the highly qualifying criteria by a rating panel for evaluation of the quality and extent of your total accomplishments, experience and education.

Those applicants determined to be highly qualified will be referred to the hiring official for consideration. The highly qualified candidates may undergo an interview and reference checks.

All answers to the Highly Qualifying Criteria must be demonstrated in your resume to get credit. Major Duties:

DESCRIPTION OF MAJOR DUTIES AND RESPONSIBILITIES: Works under the general supervision and guidance of the Business Manager. A full-service restaurant manages the dining room's daily operations.

Ensures adequate stock levels are maintained, that correct receipt and pricing procedures are adhered to, and that requisitions are processed as required.

Controls inventories, cash, equipment, and supplies. Maintains required outlet statistics and reports, and identifies labor requirements.

Confirms with the food sanitation and the food handling requirements. Assist in preparing various correspondence, which may include responses to comment cards, inquiries, audits, and inspections.

Supervises assigned staff. Conducts on-the-job training. Evaluates employees' work performance.

Investigates grievances and complaints, resolves them informally, and notifies supervisors of those of a serious nature. Performs other duties as assigned.