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Food & Beverage Supervisor
3 weeks ago
The primary purpose of the Food and Beverage Supervisor is to check up on guests and provide courteous and professional service. The F&B Supervisor will also be responsible for training all concierge teams and assisting the F&B manager in improving the department and hotel's culture. The F&B Supervisor will also be assigned tasks that will improve his/her knowledge of 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 always go above and beyond the minimum standards to show concern and care for the guests, 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 critical task is consistently providing exceptional service to guests.
What you will be doingSupervising, and training the team,Managing inventory.
Daily Operation functions.
Ensure all restaurant systems and control procedures comply with corporate policy and procedures.
To maintain open and transparent 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
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