F&B Supervisor

About the role

Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service. We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations.

Responsibilities

• Assist Restaurant Manager in all phases of restaurant operations.
• Responsible for complete restaurant operation in absence of manager.
• Monitor servers, runners, and other restaurant associates and ensure adherence to all service standards and SOPs.
• Inspect staff for correct, clean, complete uniform, clean polished shoes, name tag and general appearance standards.
• Serve as supervisor during service, being watchful of signals from guests in need of service.
• Aid in establishing and monitoring side-work duty completion.
• Read daily communication sheets from previous shift and prepare one for the following shift.
• Check for all personnel call-offs and check floor plan for coverage.
• Ensure restaurant is clean and properly set up.
• Communicate with restaurant manager regarding special events, house counts, etc.
• Assist in conducting menu classes and taste panels.

Requirements

• High school education or equivalent.
• Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Qualifications

• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension for assisting with guest and associate matters.
• Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and schedules.

Physical Demands

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
• Bending - Bend to pick up dropped items as needed.
• Bend to assist in serving food or getting supplies.
• No kneeling required.
• Mobility - 95% of shift covering all areas of outlets supervising.
• Continuous standing to assist at hostess station - minimal stationary standing.
• Climbing stairs - varies by location.
• No driving required.
• Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.