Starbucks Manager

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

Responsible for the management of all aspects and functions of the Starbucks outlet, in accordance with hotel and Starbucks standards.  Directs, implements and maintains a service and management.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.           
• Maintain complete knowledge of:
• All food and beverage selections available.
• All menu items.
• Daily specials, 86'd items.
• Outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• POS and manual system procedures.
• Daily house count, arrivals/departures, VIPs.
• Scheduled in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies/service procedures.
• Maintain complete knowledge and strictly abide by state regulations
• Check storage areas for proper supplies, organization and cleanliness.  Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Ensure that transfer slips and spill sheets are filled out and distributed in accordance with departmental standards.
• Inspect outlet; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
• Inspect all aspects of the outlet environment ensuring compliance with standards of cleanliness and order.  Direct respective personnel to rectify deficiencies.
• Maintain a current drink recipe book/list.
• Meet with the Chef to review menu items and 86'd items; update board throughout shift.  Ensure that staff are aware changes.
• Periodically check with the Front Desk to review updates on house count and arrivals.
• Review sales and beverage costs for previous day; resolve discrepancies with Accounting.  Track actuals against budget.
• Develop strategies for upselling.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled.  Document any late or absent employees.
• Coordinate breaks for staff.
• Assign work and side duties to staff in accordance with departmental procedures.  Communicate additions or changes to the assignments as they arise throughout the shift. 
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Coordinate music tapes, ensuring correct volume and appropriateness to clientele. 
• Monitor set-up and service, ensuring agreement to Hotel standards.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Monitor and handle problems with guests.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Check the status of all orders and ensure that they are prepared and delivered within designated timelines.
• Monitor and ensure that all tables are cleared according to department procedures.

• High school graduate or equivalent vocational training certificate, some college.
• Minimum 18 years of age.
• 2 years’ experience in a Food & Beverage leadership role.
• Food handling certificate.
• Knowledge of various drink recipes and beverage service standards.
• Fluency in English both verbal and non-verbal.
• Provide legible communication.
• Compute basic arithmetic.
• Familiarity with food/beverage and labor cost controls.

What’s in it for you:

• Paid time off
• Medical, Dental and Vision Insurance, 401K
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academy designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities