Banquet Houseperson Captain

Kessler Hotels

Kessler Hospitality’s portfolio of artistically inspired boutique hotels features unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties throughout Colorado, Georgia, Florida, North Carolina, and South Carolina, each hotel’s exquisite art, music, and cultural influences are intentionally approachable. Designed to inspire and create unforgettable experiences, Kessler guests are immersed in refined Bohemian luxury, whether at a cutting-edge downtown icon, a premier luxury lodge, Savannah’s entertainment destination, or an elite ski lodge.

As the founding member of Marriott’s Autograph Collection, Kessler Hospitality has long championed bold, original hotels, each carefully created with distinctive style and the Individualist traveler in mind.

The AAA Four Diamond JW Marriott Savannah Plant Riverside District is located in the heart of historic Savannah on the Savannah riverfront, with countless activities a short walk away. Explore the downtown Savannah shopping district, eat at one of the hotel's many restaurants, reconnect with friends at our riverside Savannah bars, or embark on one of the city's various walking tours.

Once a power plant, Plant Riverside District represents the beauty of progress. Our three unique buildings are enriched in history, from chic architecture in the Power Plant to romantic styling in the Three Muses and contemporary maritime details in the Atlantic. Complete your experience with a relaxing visit to the hotel spa before you enjoy the vibrant nightlife in the entertainment district.

The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Supervise and manage all F&B personnel.
• Respond to guest complaints in a timely manner.
• Participate in F&B budget, forecasting and monitor department performance with respect to the same. Perform any necessary follow-up.
• Monitor industry trends and take appropriate action to maintain competitive and profitable operations.
• Work with the F&B Manager and keep her/him informed of F&B issues as they arise.
• Keep immediate manager fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Prepare and submit required reports in a timely manner.
• Participate in department monthly/quarterly/annual inventories; prepare and submit inventory reports to accounting in a timely manner.
• Organize and conduct department meetings on a regular basis.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Oversee operations of the employee cafeteria.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP’s.
• Ensure the training on SOP’s, report preparation, technical job tasks.
• Attend and/or conduct departmental and hotel training etc.
• Interview candidates for front-of-house and back-of-the house F&B positions and follow standards for hiring approvals.
• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
• Ensure overall guest satisfaction.

• At least 3 years of…