Food & Beverage Supervisor

The main purpose of the Food & Beverage Supervisor is checking up on guests and providing services to these guests in a courteous and professional manner. The F&B Supervisor will also be responsible for training all concierge teams as well as assisting the F&B manager in improving the culture of the department and hotel. The F&B Supervisor will also be assigned tasks that will improve his/her knowledge of the operations.

The hotel values an LOU attitude, where an employee is encouraged to Lead, take Ownership and deal with situations of all kinds with a Sense of Urgency. While this document describes the general nature and level of work being performed by people assigned to this job, we encourage and expect our team to go above and beyond the minimum standards at all times to show concern and care for the guest, co-workers, and managers.

The hotel believes in a culture where team members help each other and work together in an environment where the most important task is providing exceptional service to guests, at all times.

• Supervising, training theTeam
• Managing inventory
• Daily Operation functions
• To ensure all restaurant systems and control procedures comply with corporate policy and procedures
• To maintain open and clear communication with all internal departments
• Ensure proper and appropriate staffing in all said areas at all times
• Schedule to peaks and valleys in occupancy
• Be familiar with and able to direct all fire, life, and safety procedures and train staff on appropriate fire, life, and safety procedures
• Create a culture of profitability, guest satisfaction, and employee satisfaction
• Implement and monitor guest service programs and VIP programs
• Assist in handling all complaints and incidents and communicate with management
• Use the guest's name in all transactions
• Have complete knowledge of hotel services, outlet hours of operation, and area knowledge

Education and Experience:

1-2 years of food and beverage experience at a select-service hotel preferred.

One year of supervisory experience is preferred.

Language

Skills:

Ability to read and comprehend instructions, short correspondence, and memos; ability to write professional correspondence; ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and hospitality community.

Source:
Hospitality Online