$21 - $22
Summary
The primary function of the Food & Beverage Supervisor is to oversee all of the daily F&B operations throughout the hotel and supervise in conjunction with the other supervisors aswell as the Director. This includes the handling of scheduling, budgeting andall administrative functions.
Qualifications
To perform the job successfully an individual must be able to adhere to each of the essential duties satisfactorily. The requirements listed below are representative of theknowledge, skill and ability necessary to do so. Reasonable accommodations maybe made to ensure individuals with disabilities are able to perform the essential functions.
Essential Duties and Responsibilities
- Maintain a thorough working knowledge of Micros register system, including reporting,procedures and paperwork.
- Maintain a through working knowledge of STS sales tracking system, including reporting,procedures and paperwork.
- Supervise service according to forecasting and staffing guidelines.
- Maintain proper lighting, temperature and music levels in all areas.
- Knowledgeable of the Hotels emergency procedures and the responsibilities that are to befollowed.
- Use best judgment in handling any opportunities.
- Ensure that all side work is done, tables are wiped, reset tables, floors are to be swept,vacuumed and mopped, everything is restocked, china and flatware is clean andproperly put away.
- Must maintain positive attitude at all times.
- Maintain the cleanliness & organization of all areas of the department as per thehealth department regulations.
- Stockand replenish outlets deemed necessary.
- Perform any additional tasks as specified by the management of the hotel. Approach all encounters with guests and employees in a friendly, service-oriented manner. Respond to negative feedback, comments or guest surveys.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working. Ensure that your team is doing the same.
- Scheduling & enforcement of Associates' shifts and breaks based on the forecasts &o ccupancy
- Assisting in the management of the departmental budget.
- Serveas MOD
- Reading of menus and BEO's to determine what is required operationally.Havea thorough understanding of all F&B staff positions & work in saidpositions if necessary.
- Work closely with all staff members train, coach & discipline as needed.
- Serve as banquet captain for events as scheduled & handle all necessaryresponsibilities required for each event.
- Responsible for daily & weekly reporting to the Director of F&B & management team.
- Handling of all administrative, accounting & payroll tasks as directed.
- Ensuring that proper kitchen protocols and SOP's are being followed.
- Overseeing the day time opening or night time closing procedures & reporting.
- Checking inventories daily & participating in monthly inventory procedure.
- Attend all mandatory meetings and hotel functions.
- Comply with all company standards and policies, as established in the employee handbook.
- Assist with quarterly reviews of kitchen employees
- Agree to work flexible shifts, including am/pm, weekends and holidays.
- Other duties as required.
(Ref: 750)
