Food And Beverage Supervisor

Scope of Position:
Assists the Food and Beverage Manager in the daily operation of the restaurant, maintaining established quality and service standards and maximizing profits.

Position Qualifications and Requirements:
Education & Experience:

• High School diploma or equivalent.
• A minimum of one year food and beverage and/ or hospitality related work experience required.

Physical Demands:

• Will be required to work nights, weekends and holidays.
• Will be required to work in fast paced environment.
• The majority of time will be spent moving around the restaurant, supervising and assisting the restaurant staff. Some lifting and pushing of trays and carts up to 50 pounds may be required.

Required Competencies:

• Alcohol awareness certification and/or food service permit as required by local or state government agency. Food Service and/or other certification as required by franchise.
• Leadership skills.
• Strong oral and written communication skills. This person needs to speak and write clearly, plan and organize the work of others, interact professionally with the general public and make quick decisions.
• A small portion of time will be spent forecasting revenues, reviewing budgets and creating schedules, which requires reasoning and thinking skills.
• Since the employee in this position oversees several subordinates, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.
• Mathematical skills such as profit/ loss concepts, percentages and variances are used often.
• Attention to detail.
• Planning and organizational ability.
• Customer service.

Responsibilities may include any and all of the following:

• Recommends to the F&B Manager scheduling of employees at proper staffing levels; watches labor cost daily to ensure efficiency of scheduling.
• Assists the F&B Manager in ensuring restaurant adheres to all standards as determined by brand or hotel franchise.
• Assists the F&B Manager in conducting pre-shift meetings to inform staff of daily events; reviews daily specials.
• Assists the F&B Manager by recommending and giving input on performance evaluations, recognizing employees for outstanding services and disciplines employees.
• May be asked to sit in with F&B or other Manager on discipline meetings where discipline was recommended by the Restaurant Supervisor.
• Assists the F&B Manager by monitoring performance of the restaurant through analysis of guest feedback and financial reports; recommends corrective action where necessary.
• Assists the F&B Manager by inspecting restaurant daily as assigned to ensure high quality food and food presentation, cleanliness and side work duties completed.
• Participates in monthly inventories. Assists the F&B Manager by recommending programs to reduce breakage and loss in China, Glass and Silver.
• Assists the F&B Manager in recommending and helping to create and monitor programs to increase sales through employee incentive plans and programs to increase customer satisfaction.
• Maintains open lines of communication with all employees and departments and notifies the F&B Manager when aware of a communication issue.
• Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. Assists staff in responding to guests in the appropriate manner. Forwards all issues that cannot be resolved to the F&B
• Manager or MOD in a timely manner.
• Provides a professional image at all times through appearance and dress.
• Follows company policies and procedures and is able to effectively communicate them to supervised staff.
• Assists the F&B Manager in aggressively recruiting department staff using company hiring standards and sits in for interviews if requested.
• Assists the F&B Manager in conducting training classes regarding safety, security, department procedures and service guidelines.
• Ensures hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws
• Fulfills Manager on Duty shifts on a limited basis.
• Other duties as assigned by management.

Relationships:
Internal: All hotel departments: For effective communication
External: Hotel guests: To provide customer service

Organizational Structure:
Reports to: Food and Beverage Manager
Subordinates: Servers, Cashier/ Greeters, Buspersons, Room Service Servers, Bartenders, Bar Servers and Barbacks
Job title also known as: Food and Beverage Supervisor