SUMMARY:
Seeking a Food & Beverage Supervisor with strong leadership skills and effective communication to oversee and coordinate the organizing, training, guest service and satisfaction at the restaurant.
Demonstrate strong leadership in order to achieve stated objectives in sales, costs, employee retention, , food and beverage quality, cleanliness and sanitation.
Roles and Responsibilities – is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
- Working with F&B Manager overseeing all FOH operations.
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service always.
- Immediately follow up on guest complaints or incidents/accidents in the Food and Beverage Department.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant and hotel policies and procedures.
- Fill in where needed to ensure guest service standards and efficient operations.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Act as a liaison between hotel, guests and F&B Manager. Maintain open communication with all employees seeking input regarding food and beverage issues and acting as a motivating influence.
- Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventive maintenance programs.
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Requirements: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including Holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
- Possess excellent basic math skills and have the ability to operate a cash register or POS system.
- Be able to work in a standing position for long periods of time.
- Must have the stamina to work 50-60 hours per week.
- Must be able to convey information and ideas clearly
- Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
- ServeSafe Certification Preferred
QUALIFICATION STANDARDS:
Education: High School graduate or equivalent required.
Experience: Must have two years previous hotel management experience.
Friendwell Managed Hotels function twenty-four hours a day, seven days a week, 365 days a year. As a part of the hospitality industry a hospitable service atmosphere must be maintained at all times. All employees are required to project a friendly, welcoming, and positive attitude.
Important Note: The Position detailed in this Description is not limited to the functions listed. You may be required to perform additional reasonable duties according to business needs.