Springs Orleans Supervisor

1 month ago

Colorado Springs, United States The Mining Exchange Full time

Mining Exchange Hotel & Spa

Food and Beverage Supervisor

About The Opportunity

Practice Hospitality is seeking an experienced and hands-on Food and Beverage Supervisor to join the team at the Mining Exchange Hotel & Spa in Springs Orleans restaurant.

About The Company

Practice Hospitality manages hotels differently. A growing company with opportunities for advancement, we infuse hotels with style, spirit, and soul. We inspire, innovate, and advocate. We deliver results and do well by our owners because we respect the individuality that we all bring to the table, the connectedness of our world, and the impact we have on our community.

We are looking for someone who thinks big because, at Practice Hospitality, we value creativity, emotional intelligence, problem-solving, and innovation. This is an opportunity to be an integral part of a team that supports one another, is empowered, and holds themselves accountable. If you bring your A-game every day and pursue excellence with tenacity, we want to invest in your professional and personal growth. But, more than anything, we are looking for good humans who care about our guests, and each other and make every moment together enriching, fulfilling, and fun.

About The Hotel

Mining Exchange Hotel & Spa was built in 1902 as a stock exchange for local mining companies, The Mining Exchange Hotel & Spa offers a one-of-a-kind experience in the heart of downtown Colorado Springs. Our elegant, yet casual public spaces and guestrooms are all newly renovated.

Job Role

Supervise the associates in the shift operations and aid in the administration of the Restaurant to achieve guest satisfaction, quality service, and compliance with policies and procedures while meeting/exceeding financial goals.

Responsibilities:

Supervise the shift's operations in the restaurant and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations, and an optimal level of quality service and hospitality are achieved. Supervise the restaurant associates; interview, recommend hiring, schedule, train, develop, empower, coach, and counsel, recommend performance reviews, resolve problems, provide open communications, and recommend discipline as appropriate with the guidance of the restaurant management team. Create, recommend, and implement promotions, displays, buffet presentations, and ideas to capture more in-house guests and a larger share of the local market. Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission. Maximize bar profitability by ensuring portion control; and monitoring accuracy of charges. Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues complying with legal regulations, and ensuring quality service. Investigate, resolve, and respond to guest needs, inquiries, comments, and/or problems to ensure a quality experience and enhance future sales prospects. Update the cash management system and compile, generate, and prepare various reports to aid in the administration of the Restaurant. Respond to guest needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects. Supervise the maintenance/sanitation of the restaurant and equipment during the shift to protect the assets, comply with regulations, and ensure quality service. Perform special projects and other responsibilities as assigned. May serve as the manager on duty. Any other duties as assigned.

Compensation: $22.00 per hour

Requirements

Education: Two to Four-year college degree (desired) or equivalent experience

Experience: Minimum of two years of experience in the food and beverage industry

Skills and Abilities: Requires basic knowledge of restaurant operations. Possess excellent oral, written, and presentation skills. Ability to delegate, manage manpower, and establish priorities consistent with department/hotel objectives. Listen effectively. Operate the department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively.

Source: Hospitality Online

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