Food & Beverage Supervisor

Food & Beverage Supervisor is responsible for coordinating, supervising and directing all aspects of one F&B operations, while maintaining a profitable F&B outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Must supervise 2 or more employees.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.

ESSENTIAL FUNCTIONS

• Open restaurant, café and make sure staff is here and ready.
• If there are banquet functions, unlock the meeting space, meet with meeting planners and contacts – ensure room is setup correctly, review EO’s/meals/breaks/times/etc. Ensure banquet associates are setting up properly. Walk the space for cleanliness prior to guest arrival.
• Make sure reservations are taken care of for that shift. i.e. special requests. Check Awbrey and Sons phone voicemail.
• Check emails for the day. Check PDR reservations in share drive for large parties, ongoing reservations. i.e Deloitte, ISACA
• Assist staff on the floor during peak hours, table touches during every shift.
• Complete the F&B report with all necessary sales/covers from the morning, and any positive or negative service/food encounters throughout the day.
• Close checks in EAS as needed Obtain signatures and place the copies of the checks in the filer in the F&B office.
• Be on the floor in restaurant as needed- speak to every table to ensure service quality.
• Bar inventory for staff, ensure that the bar has received their requisition for beer/wine/liquor.
• Walk around ballroom space to make certain it is set correctly for next day. Ensure the rooms are cleaned and locked
• Stock wine and beer cooler in restaurant
• Take inventory of items to be ordered
• Put out door signs and lobby signs
• Make labels for breakfast and lunch, update reader board and make slides for future dates
• Oversee all aspects of the daily operation of the outlet.
• Prepare and submit required reports in a timely manner.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Be visible on the floor and assist staff as needed during each meal period.
• Ensure compliance with all local liquor laws, and health and sanitation regulations
• Conduct staff performance reviews in accordance with OTH standards.
• Ensure the training of employees on SOP’s and technical job tasks.
• Be involved in and/or conduct departmental and hotel training
• Complete tip reporting.
• Ensure overall guest satisfaction.
• Other Projects as assigned.

MARGINAL FUNCTIONS

• Ability to work any assigned shift/work schedule.
• Any other task, written or verbal, assigned by Management.

ENVIRONMENT

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.