Restaurant & Bar Supervisor

The Restaurant & Bar Supervisor will be responsible for profitable operation of the restaurant division, developing the brand and identity for the operation, planning future goals, defining and enforcing customer service and product standards. Provides leadership and training which fosters a positive growth-oriented environment focused on exceptional customer service, revenue and profits.

Work Requirements

• Communicate with team members both verbally and in writing to answer questions and provide clear direction in advising and instructing staff in details of work, policies and procedures and internal controls.
• Provide timely, real-time to associates on service and operational standards; including feedback on even the smallest of service and operational details.
• Is responsible for identifying talent and providing the necessary training as positions open. Further responsibilities include filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them.
• Must participate in company events related to employees and community.
• Carries out supervisory responsibilities in accordance with hotel policies, procedures and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns.
• Cost Control of Food, Beverage, Labor.
• Take ownership of the successful completion of personal training program.
• Build the perfect atmosphere - Implement strategies and facilitate learning and training programs that creates an environment for Restaurant Team Members to successfully promote sales, service success, and internal career growth
• Support your crew - assist employees with career development strategies to improve employee retention and build loyalty
• Shift Planning, ensuring appropriate staffing for anticipated business flow.
• Labor law compliance
• Coaching and motivating team, implementing specials
• Strategizing with top management about dining options and programs
• Managing costs to increase the profitability of the food and beverage outlets of the hotel
• Opening and closing the restaurant and bar
• Taking charge of F&B Outlets opening, closing and other side duties as directed by the Food & Beverage Director
• Supervise and schedule bar team members; coach, train, and support performance to meet guest expectations and operational standards.
• Oversee bar operations including cleanliness, setup, inventory, and preparation of beverages in accordance with recipes and pour standards.
• Monitor inventory, participate in monthly counts, and ensure accurate ordering and stock rotation.
• Promote and ensure responsible alcohol service aligned with state and local guidelines.
• Engage with guests to enhance satisfaction, resolve concerns, and maintain a vibrant and professional atmosphere.
• Collaborate on promotions, events, and seasonal cocktail rollouts.
• Ensure compliance with sanitation, safety, and health regulations

*The company’s employment policy is “at-will”.  Under the “at-will” policy, neither you nor the company is committed to continuing the employment relationship for any specific term.  (Refer to employee handbook for details).

JOB REQUIREMENTS

While performing the duties of this job, the employee:

• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
• Frequently use hands for keyboard and arms to reach.
• Heavy work – Occasionally lift and/ or move up to 50lbs of force.
• Light work - Frequently lift and move up to 10lbs.

WORK REQUIRMENTS:

• Minimum of 2 years in hospitality as an experience food and beverage supervisor in a full-service hotel.
• Complete knowledge and understanding of the hospitality industry, purchasing policies and procedures.
• Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
• Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
• Prior experience with 4 Diamond rated hotel preferred
• Must have a valid driver’s license.