FOOD & BEVERAGE SUPERVISOR

About the role

This role will be a creative and proven service leader pushing the envelope in food and beverage operations through understanding current trends in the industry.

Responsibilities

• Punctual at all times and arrive to work on time, consistently.
• Able to work a flexible schedule, to include weekends and holidays.
• Clothing must be in proper taste, crisp, clean, and in good repair, upon entering the property, including wearing name tag.
• Assign stations and opening and closing sidework to staff.
• Confirm all dinner reservations for the evening and issue member profile cards to staff.
• Walk through entire department and check for cleanliness, all lights working, music adjusted appropriately, and bathrooms fully stocked and clean.
• Check all dining room stations, making sure all are set and ready for service.
• Call lineup, discussing: food and wine features, problems of previous day’s service, special assignments, issue member profile cards to servers, issue beepers to servers, bartender, and manager on floor.
• Open dining room for service.
• Circulate constantly throughout the dining room during the principal hours of service, coaching and directing, to maintain and increase quality of service.
• Cut staff as business dictates, in order to reduce labor cost.
• Check table setups for detail and check out all servers for their closing duties.
• Fill out daily log to record challenges that arose during shift and action taken to overcome.
• See that all employees and members are out of the building and close up first floor using checklist to insure proper closing procedures are followed.
• Shut down computer and make sure day was saved on daily save disk.
• Make sure that all tickets are in order and ticket summary is filled out and placed by computer for accounting.
• Perform and follow up on any other duties assigned by the Assistant Food & Beverage Director.

Requirements

• Ability to read, write, speak and follow written and/or oral direction in English.
• Two (2) years of restaurant supervisory experience and two (2) years of serving experience in a luxury club or resort, to include training of new servers.
• This must include use of a Point Of Sale (computer) system.

Qualifications

• Working knowledge of wines, a good understanding of beverages - alcoholic and nonalcoholic;
• Knowledge of course sequence, utensils, plateware, and glassware;
• Working knowledge of appropriate equipment and accompanying safety features.

Skills

Must know the finer points of service;

Benefits

• Vacation Pay
• Holiday Pay
• Sick Pay
• Free Parking
• Medical Plans
• 401(k)

Pay

Top pay

Schedule

Flexible scheduling