PM Food and Beverage Supervisor

Summary

Ensures exceptional service to all members and resort guests by supervising the day-to-day Food & Beverage front-of-the-house outlets - Iris & Blue Bar, Coyote Lounge, Trailhead, Grill on the Green and Ghost Tree Lounge. Performs additional essential duties effectively and efficiently.

• Service and Operations Management:
  Enforce and monitor established standards for service personnel.
• Hold pre-shift meetings regarding food, specials, service, VIPs on property, and in-house overnight accommodations.
• Monitor daily operations and systems of business.
• Perform server and/or bartender tasks such as taking orders, serving, and clearing tables whenever necessary; this is expected during off-seasons.
• Help in physical set-up, execution, and break-down of banquets, social functions, events, and tournaments.
• Maintain a clean and neat work environment.
• Able to effectively handle multiple tasks.

• Possesses proficient knowledge of liquor quality and preparation of drinks and keeps updated on new and revised beverage recipes.
• Follows alcohol awareness procedures for preventing intoxication and handling of an intoxicated guest.
• Assists servers in bar knowledge (proper glassware, correct garnish, cocktail ingredients, etc.).
• Enter orders and modifications into the POS system quickly, in proper sequence and use appropriate abbreviations.
• Maintain beer cooler, keep wine room and liquor room organized, restocking the shelves and assisting managers with updates on vintage on wine lists, price changes and updates on liquor lists.

• Monitor use of and assist with ordering service supplies as necessary.
• Assist in monitoring compliance with health, fire, and OLCC regulations regarding food and beverage preparation and service.
• Adhere to and enforce all company sanitation and safety procedures.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.

• Investigate and resolve complaints regarding F&B quality and/or service.
• Maintain a professional standard at Juniper Preserve, including appearance and interaction with members, associates, and guests.
• Avoid discussing work-related issues with members and resort guests.
• Maintain a positive attitude and flexibility to take on new and different tasks as assigned.
• Foster a cooperative and harmonious working climate to maximize employee morale and productivity.
• Stays readily approachable and available to all team members.
• Keep appropriate Managers informed of all personnel problems or unusual matters of significance and take corrective action when necessary.
• Support Food & Beverage teams by providing assistance in various areas as needed to ensure smooth operations.

• Uphold the standards and expectations of food quality and production.
• Incorporate safe work practices in job performance.
• Regular and reliable attendance is expected.

• Ability to work a flexible schedule, including weekends, holidays, and evenings.
• Must be dressed neatly and well-groomed in company-approved uniform at all times.
• Ability to operate a P.O.S. system, make change, and process credit card transactions accurately.
• Capable of calmly responding to angry guests and notifying a manager.
• Able to verbalize menu items clearly to guests and respond to requests.
• Must write or memorize orders efficiently.
• Able to balance end-of-shift financial transactions.

• Ability to deliver plates, clear tables, and lift up to 50 lbs.
• Hears well amidst loud background noise.

• Must be at least 21 years of age.
• Must pass server validation.
• Must card all guests appearing under age 30 for alcohol purchases and under age 25 for tobacco purchases.
• Availability to work weekends and holidays as needed to meet business needs.

• High School graduate; some college training preferred.
• Completion of wine knowledge courses and 2-3 years of management experience and/or hands-on training in a restaurant, golf club house, or hotel/restaurant management.

• Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.

• Effectively present information and respond to questions from members, guests, management, and employees.

This position will assist the F&B Manager in monitoring and supervising service staff.

Must maintain current Food Handlers Card and OLCC Servers Permit