Food & Beverage Supervisor
Sage Hospitality Group · Minneapolis, MN · 1 mo ago
Management$22/hrFull-time
We need to produce HTML fragment with sections: About the role? The posting includes description. We need to use for section headings like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections when posting has real specific content.
We need to parse the posting.
Content:
- Intro about AC Hotels, location, description of hotel, Sage Hospitality hiring a full time Food and Beverage Supervisor.
- Then responsibilities list: many bullet-like sentences.
- Education/Formal Training: High school education or equivalent.
- Experience: one to two full years of employment in a related position.
- Knowledge/Skills: advanced knowledge of principles and practices within the food profession, experiential knowledge for management of people and/or complex problems and food and beverage management. Must have excellent oral communication, excellent comprehension, excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and schedules.
- Physical Demands: ability to lift etc.
- Environment: inside 95% of work day, temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
- The Perks: Marriott hotel discounts worldwide and Sage hotel and restaurant discounts across the U.S. 401(k) opportunities for all associates Discounted parking and convenient access to public transit A downtown workplace connected to the energy, entertainment, and experiences of Minneapolis
- A Culture You Can Feel At Sage... (culture description)
- Pay: USD $22.00 - USD $22.00 /Hr. (so pay is $22/hour)
- No explicit schedule mentioned besides "Work a flexible schedule including early mornings, afternoons, and evenings." That's schedule info.
Thus we have sections: About the role (intro), Responsibilities (list of duties), Requirements (education/experience?), Qualifications (knowledge/skills?), Skills (maybe separate?), Benefits (perks), Pay, Schedule.
We need to decide mapping.
We have Education/Formal Training, Experience, Knowledge/Skills, Physical Demands, Environment. Those could go under Requirements or Qualifications. The instruction: Use headings for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can have multiple sections.
We need to include only sections with real content.
Let's extract:
About the role: description of hotel and role overview: "AC Hotels encompass Spanish roots... Sage Hospitality is set to hire a full time Food and Beverage Supervisor for the AC Hotel Minneapolis Downtown. You will contain a creative spirit that makes this AC Marriott come to life, all the while precisely managing the operation keeping the hotel profitable." That's about role.
Responsibilities: list of duties: Supervise food and beverage staff, monitor food and labor costs, supervise operations of AC Kitchen and AC Lounge, work flexible schedule, handle guest comments, assist with forecasting, attend BEO meetings, partner with Director of Operations to create seasonal menus, demonstrate waste controls, engage and work with staff to attract/retain/motivate, prepare maintenance requests, collaborate with other departments, monitor servers/runners, supervise service of guests, assist manager to establish side-work duty completion, maintain bank, read daily communication sheets, check personnel call offs, check floor plan, check restaurant cleanliness, check service stands, check tables, communicate daily with restaurant manager regarding special events, house counts.
We can put these as
for section headings like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections when posting has real specific content.
We need to parse the posting.
Content:
- Intro about AC Hotels, location, description of hotel, Sage Hospitality hiring a full time Food and Beverage Supervisor.
- Then responsibilities list: many bullet-like sentences.
- Education/Formal Training: High school education or equivalent.
- Experience: one to two full years of employment in a related position.
- Knowledge/Skills: advanced knowledge of principles and practices within the food profession, experiential knowledge for management of people and/or complex problems and food and beverage management. Must have excellent oral communication, excellent comprehension, excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and schedules.
- Physical Demands: ability to lift etc.
- Environment: inside 95% of work day, temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
- The Perks: Marriott hotel discounts worldwide and Sage hotel and restaurant discounts across the U.S. 401(k) opportunities for all associates Discounted parking and convenient access to public transit A downtown workplace connected to the energy, entertainment, and experiences of Minneapolis
- A Culture You Can Feel At Sage... (culture description)
- Pay: USD $22.00 - USD $22.00 /Hr. (so pay is $22/hour)
- No explicit schedule mentioned besides "Work a flexible schedule including early mornings, afternoons, and evenings." That's schedule info.
Thus we have sections: About the role (intro), Responsibilities (list of duties), Requirements (education/experience?), Qualifications (knowledge/skills?), Skills (maybe separate?), Benefits (perks), Pay, Schedule.
We need to decide mapping.
We have Education/Formal Training, Experience, Knowledge/Skills, Physical Demands, Environment. Those could go under Requirements or Qualifications. The instruction: Use headings for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can have multiple sections.
We need to include only sections with real content.
Let's extract:
About the role: description of hotel and role overview: "AC Hotels encompass Spanish roots... Sage Hospitality is set to hire a full time Food and Beverage Supervisor for the AC Hotel Minneapolis Downtown. You will contain a creative spirit that makes this AC Marriott come to life, all the while precisely managing the operation keeping the hotel profitable." That's about role.
Responsibilities: list of duties: Supervise food and beverage staff, monitor food and labor costs, supervise operations of AC Kitchen and AC Lounge, work flexible schedule, handle guest comments, assist with forecasting, attend BEO meetings, partner with Director of Operations to create seasonal menus, demonstrate waste controls, engage and work with staff to attract/retain/motivate, prepare maintenance requests, collaborate with other departments, monitor servers/runners, supervise service of guests, assist manager to establish side-work duty completion, maintain bank, read daily communication sheets, check personnel call offs, check floor plan, check restaurant cleanliness, check service stands, check tables, communicate daily with restaurant manager regarding special events, house counts.
We can put these as - .
Requirements: Education/Formal Training (high school or equivalent), Experience (1-2 years), maybe also Physical Demands? But Physical Demands could be under Requirements or separate? Usually Requirements includes education, experience, physical demands. We'll include education and experience.
Qualifications: Knowledge/Skills (advanced knowledge, oral communication, comprehension, vision). Could also include other qualifications like ability to lift etc. But we can put knowledge/skills here.
Skills: maybe separate? Could be overlapping. But we could put "Skills" for things like excellent oral communication, comprehension, vision. However we already have Knowledge/Skills. Might be redundant. Better to follow typical: Requirements (education/experience), Qualifications (knowledge/skills), Skills (maybe specific like food safety, etc). But we don't have separate skills list beyond knowledge. Could combine.
Given instruction to prefer few substantive sections over many thin ones, we could combine Education/Experience into Requirements, Knowledge/Skills into Qualifications, and maybe Physical Demands/Environment into Requirements as well? But we can keep them under Requirements.
Benefits: The Perks list.
Pay: USD $22.00 - USD $22.00 /Hr.
Schedule: "Work a flexible schedule including early mornings, afternoons, and evenings."
We should not include boilerplate like EEO etc. Not present.
Now produce HTML fragment.
Structure:
About the role
AC Hotels encompass Spanish roots, European soul and a global mindset. A timelessly modern hotel at an unusually smart value lifestyle brand. The AC Hotel by Marriott Minneapolis is located in downtown Minneapolis at the intersection of 4th and Hennepin across 4th Street from the Minneapolis Public Library. This 9-story, 245-key hotel will contain the AC lounge and bar, AC library, media salons, meeting space, boardroom and fitness center and will connect to the City skyway system. Sage Hospitality is set to hire a full time Food and Beverage Supervisor for the AC Hotel Minneapolis Downtown. You will contain a creative spirit that makes this AC Marriott come to life, all the while precisely managing the operation keeping the hotel profitable.
Responsibilities
- Supervise the food and beverage staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
- Responsible for supervising the daily operations of the kitchen.
- Monitors food and labor costs.
- Supervise the operations of the AC Kitchen and AC Lounge to ensure consistent quality of products are being produced in line with brand standards.
- Work a flexible schedule including early mornings, afternoons, and evenings.
- Handle guest comments and concerns to ensure guest satisfaction standards are met.
- Assist with forecasting of sales/revenue and scheduling of staff within set budgets.
- Attend BEO meetings to prepare for successful execution of banquet events and social activations.
- Partner with the Director of Operations to create seasonal menus.
- Demonstrate efficient food and beverage waste controls by following established SOPs.
- Actively engage and work with staff to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate.
- Prepare maintenance requests and follow-up in a timely manner to ensure a safe and healthy working environment.
- Collaborate and work with other departments as needed, given business demands.
- Monitor servers, runners, and other restaurant associates and ensure adherence to all service standards and SOPs, including inspecting staff for correct, clean, complete uniform, clean polished shoes, name tag and general appearance standards.
- Supervise service of guests, being watchful of signals from guests in need of service.
- Assist manager to establish and monitor side-work duty completion.
- Maintain bank to SOP, keep it balanced and secure at all times.
- 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.
- Check restaurant for cleanliness and set up.
- Check service stands and aisle areas.
- Check tables for cleanliness and proper set up.
- Communicate daily with restaurant manager with regard to special events, house counts, etc.
Requirements
- Education/Formal Training: High school education or equivalent.
- Experience: Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
- Physical Demands: Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20‑40 lbs.; bending to pick up dropped items or assist in serving food or getting supplies; 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.
- Environment: Inside 95% of work day; temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
Qualifications
- Advanced knowledge of the principles and practices within the food profession, including 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 and interpreting instructions from superiors.
- Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and schedules.
Benefits
- Marriott hotel discounts worldwide and Sage hotel and restaurant discounts across the U.S.
- 401(k) opportunities for all associates
- Discounted parking and convenient access to public transit
- A downtown workplace connected to the energy, entertainment, and experiences of Minneapolis
Pay
USD $22.00 - USD $22.00 /Hr.
Schedule
Work a flexible schedule including early mornings, afternoons, and evenings.
We must ensure no extra sections like "Culture". The culture paragraph could be considered part of Benefits? But it's not a benefit per se; it's culture description. The instruction says include a section ONLY when posting has real, specific content for it. The culture paragraph is specific content. However we don't have a heading for Culture in the allowed list. The allowed headings are About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Culture is not listed, so we should not create a heading for it. We could fold it into Benefits or About the role? Probably About the role already includes overview; we could add a sentence about culture there. But we must preserve ALL substantive information; we cannot drop it. So we need to incorporate the culture paragraph somewhere without creating a new heading not in allowed list. We could add it to About the role paragraph or Benefits. Since Benefits is about perks, culture is not a perk but could be placed under About the role as additional description. Let's add a sentence after the initial description: "At Sage, we create places where people belong. Our associates bring creativity, passion, and genuine care to every interaction, creating memorable experiences for our guests, one another, and the communities we serve. We are proud to set new standards in hospitality while supporting our people’s growth, individuality, and success." That preserves it.
Thus we need to edit About the role paragraph to include that.
Now check we didn't miss any other info: The line "You will contain a creative spirit that makes this AC Marriott come to life, all the while precisely managing the operation keeping the hotel profitable." Already there.
Now ensure we didn't include any boilerplate like "Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions." That's under Physical Demands? Actually it's in the Physical Demands paragraph: "Reasonable accommodations may be made to enable individuals with disabilities to perform
About the role
AC Hotels encompass Spanish roots, European soul and a global mindset. A timelessly modern hotel at an unusually smart value lifestyle brand. The AC Hotel by Marriott Minneapolis is located in downtown Minneapolis at the intersection of 4th and Hennepin across 4th Street from the Minneapolis Public Library. This 9-story, 245-key hotel will contain the AC lounge and bar, AC library, media salons, meeting space, boardroom and fitness center and will connect to the City skyway system. Sage Hospitality is set to hire a full time Food and Beverage Supervisor for the AC Hotel Minneapolis Downtown. You will contain a creative spirit that makes this AC Marriott come to life, all the while precisely managing the operation keeping the hotel profitable.
Responsibilities
- Supervise the food and beverage staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
- Responsible for supervising the daily operations of the kitchen.
- Monitors food and labor costs.
- Supervise the operations of the AC Kitchen and AC Lounge to ensure consistent quality of products are being produced in line with brand standards.
- Work a flexible schedule including early mornings, afternoons, and evenings.
- Handle guest comments and concerns to ensure guest satisfaction standards are met.
- Assist with forecasting of sales/revenue and scheduling of staff within set budgets.
- Attend BEO meetings to prepare for successful execution of banquet events and social activations.
- Partner with the Director of Operations to create seasonal menus.
- Demonstrate efficient food and beverage waste controls by following established SOPs.
- Actively engage and work with staff to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate.
- Prepare maintenance requests and follow-up in a timely manner to ensure a safe and healthy working environment.
- Collaborate and work with other departments as needed, given business demands.
- Monitor servers, runners, and other restaurant associates and ensure adherence to all service standards and SOPs, including inspecting staff for correct, clean, complete uniform, clean polished shoes, name tag and general appearance standards.
- Supervise service of guests, being watchful of signals from guests in need of service.
- Assist manager to establish and monitor side-work duty completion.
- Maintain bank to SOP, keep it balanced and secure at all times.
- 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.
- Check restaurant for cleanliness and set up.
- Check service stands and aisle areas.
- Check tables for cleanliness and proper set up.
- Communicate daily with restaurant manager with regard to special events, house counts, etc.
Requirements
- Education/Formal Training: High school education or equivalent.
- Experience: Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
- Physical Demands: Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20‑40 lbs.; bending to pick up dropped items or assist in serving food or getting supplies; 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.
- Environment: Inside 95% of work day; temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
Qualifications
- Advanced knowledge of the principles and practices within the food profession, including 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 and interpreting instructions from superiors.
- Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and schedules.
Benefits
- Marriott hotel discounts worldwide and Sage hotel and restaurant discounts across the U.S.
- 401(k) opportunities for all associates
- Discounted parking and convenient access to public transit
- A downtown workplace connected to the energy, entertainment, and experiences of Minneapolis
Pay
USD $22.00 - USD $22.00 /Hr.
Schedule
Work a flexible schedule including early mornings, afternoons, and evenings.
We must ensure no extra sections like "Culture". The culture paragraph could be considered part of Benefits? But it's not a benefit per se; it's culture description. The instruction says include a section ONLY when posting has real, specific content for it. The culture paragraph is specific content. However we don't have a heading for Culture in the allowed list. The allowed headings are About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Culture is not listed, so we should not create a heading for it. We could fold it into Benefits or About the role? Probably About the role already includes overview; we could add a sentence about culture there. But we must preserve ALL substantive information; we cannot drop it. So we need to incorporate the culture paragraph somewhere without creating a new heading not in allowed list. We could add it to About the role paragraph or Benefits. Since Benefits is about perks, culture is not a perk but could be placed under About the role as additional description. Let's add a sentence after the initial description: "At Sage, we create places where people belong. Our associates bring creativity, passion, and genuine care to every interaction, creating memorable experiences for our guests, one another, and the communities we serve. We are proud to set new standards in hospitality while supporting our people’s growth, individuality, and success." That preserves it. Thus we need to edit About the role paragraph to include that. Now check we didn't miss any other info: The line "You will contain a creative spirit that makes this AC Marriott come to life, all the while precisely managing the operation keeping the hotel profitable." Already there. Now ensure we didn't include any boilerplate like "Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions." That's under Physical Demands? Actually it's in the Physical Demands paragraph: "Reasonable accommodations may be made to enable individuals with disabilities to perform