Los Fuegos Supervisor

Duties And 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.
• Ensure that all restaurant team members are knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals.
• Communicate the goals of the company and department and the action plans to the team members.
• Develop a positive working relationship with all hotel departments to facilitate a team-oriented atmosphere.
• Ensure that all departments within Food and Beverage are working together as a team and supporting each other in a professional manner.
• Regularly communicate with the Restaurant General Manager in regard to restaurant related matters.
• Ensure that the assigned restaurant is maintained in accordance with Faena policy and safety and environmental regulations.
• Ensure that cleaning schedules for assigned restaurant are in place and being followed.
• Ensure that service schedules for equipment in assigned restaurant are in place and being followed.
• Submit work orders for repairs to assigned restaurant and/or equipment and follow up on these requests to ensure timely completion.
• Enforce Company standards for consistent, quality service.
• Ensure that the department achieves satisfactory guest satisfaction ratings on a consistent basis.
• Enforce policies and procedures in a fair and equitable manner.
• Continuously review the operation and make recommendations on how to enhance the product to the Restaurant General Manager.
• Assist with implementing new policies, standard operating procedures and Faena initiatives as assigned.
• Always available on the floor to assist restaurant team members and to interact with guests.
• Enforce cost control procedures and monitor waste and breakage.
• Ensure the restaurant reservation system is maintained and that the Hosts/Hostesses are adhering to the seating guidelines.
• Ensure that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy.
• Conduct monthly equipment inventories in accordance with Company policy.
• Responsible for ensuring that the department operates within the established budgetary guidelines.
• Assist with reviewing all food and beverage related costs and consumptions in accordance with financial targets.
• Assist with ensuring that all food and beverage revenues and expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented.
• Assist with monitoring revenue reports for accuracy.
• Submit budget requests to the Restaurant General Manager in a timely manner.
• Able to work a varied schedule that may include early morning, evening, night, and weekend shifts.