F&B Supervisor -

Responsibilities

• 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.
• Familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of:
• All liquor brands, beers and non-alcoholic selections available to the outlet.
• The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Daily menu specials.
• Guest room layout, locations and room numbers/names.
• Manual system procedures.
• Daily house count, arrivals/departures, VIPs.
• Scheduled in-house group activities, locations and times.

Qualifications

• Meets age requirement to serve alcoholic beverages.
• Previous Food and Beverage experience in a fast-pace and high volume restaurant.
• Knowledge of various food service styles (i.e., French service, tableside flambé service, butler style service).
• Provide legible communication.
• Compute basic arithmetic.
• Ability to:
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly.
• Understand guest’s service needs.

Additional Duties & Responsibilities

• Complete and direct scheduled inventories.
• Prepare weekly forecast of revenues, covers and labor costs as assigned.
• Prepare weekly schedule as assigned.
• Prepare and submit daily/weekly payroll and tip distribution records as assigned.
• Attend designated meetings, menu and wine tastings.
• Interview Restaurant applicants as scheduled by manager.
• Stock supplies.
• Relieve staff and follow all designated job functions as such.
• Expedite on floor or in Kitchen as business demands.
• Complete departmental filing.

Compensation

Base Pay Start Rate: $22.00