As an F&B Coordinator (Seasonal) in the Food and Beverage department, you will play a crucial role in ensuring the seamless operation of restaurant services. With a minimum of two years of experience in hotels, restaurants, or related fields as a server, you will showcase your Front of House proficiency and your expertise in POS Systems such as Aloha, Micros, or similar computer applications. Preferred qualifications include experience as a server, busser, runner, or host(ess), along with certifications like ServSafe, TIPS Certification, CPR, and First Aid Certification. Your physical capabilities will be tested with frequent standing and movement, handling objects, and occasional lifting of items up to 50 pounds. Strong communication skills in English, both written and oral, are essential, along with basic mathematical abilities and problem-solving skills. Your responsibilities will include greeting guests, explaining menu items, and suggesting menu items to enhance their dining experience. You will relay orders accurately to the kitchen staff, deliver orders promptly, and ensure guest satisfaction throughout their visit. Additionally, you will assist in restaurant service deliveries, maintain cleanliness in the restaurant/station, and comply with health and safety regulations. In this role, you will report directly to the Food and Beverage Manager or Director. Your duties may extend beyond those listed here, and you may be required to interact with guests, owners, vendors, regulatory agencies, and other external contacts to ensure operational efficiency and guest satisfaction. Your flexibility and ability to adapt to various tasks as assigned will be key to your success in this position. Please note that this job description is a general overview of the responsibilities associated with the role of an F&B Coordinator (Seasonal) and may be subject to amendments at the discretion of the employer. A pre-employment background check will be required as part of the hiring process.,
As a Restaurant Manager at The Lantern Columbia's Ladder 13 in Columbia, SC, you will be responsible for overseeing the day-to-day, front-of-house service operations of the hotel's upscale, indoor-outdoor restaurant and bar. The menu, curated by James Beard nominee Chef Kevin Johnson, will be served in the beautiful lobby of The Lantern Columbia, offering fast casual breakfast, upscale afternoon/evening lobby f&b service, dinner, and an exceptional cocktail bar experience. Your role will involve leading the team with inspiration, fostering creativity, ensuring adherence to standards, and focusing on achieving financial goals. **Key Responsibilities:** - Inspirationally lead the front of house team to provide an extraordinary guest and team member experience. - Collaborate with the Executive Chef and Bar Supervisor to educate the team on menu items for an enhanced guest experience. - Ensure compliance with food sanitation and staff certification requirements in coordination with the Executive Chef. - Supervise the execution of Steps of Service to standards during all meal periods and bar service. - Foster creativity among the bar staff in crafting unique cocktail creations. - Create schedules for front of house positions based on forecast. - Manage oversight and leadership duties of a 7-day f&b operation by collaborating with the Supervisory team. **Qualifications Required:** - Prior experience in restaurant and bar management. - Strong communication and leadership abilities. - Proficient in understanding profit and loss statements. - Genuine passion for food and beverage with a deep sense of responsibility towards guest experiences. - Ability to thrive in a fast-paced environment. - Flexibility to work evenings and weekends. - Possess qualities of patience, love, compassion, and tolerance, crucial when working with the dedicated team at The Lantern Columbia and Ladder 13. The Lantern Columbia offers a competitive salary range of $55,000.00 - $65,000.00 per year, along with opportunities for career growth and health insurance options.,