Food & Beverage Supervisor

3 weeks ago

Hampton Bays, United States Canoe Place Inn & Cottages Full time
Job DescriptionJob Description

Job Purpose:

The Restaurant Supervisor oversees the daily operations of assigned locations. This role involves supervising the team, ensuring high standards of service, and maintaining a positive dining experience for guests.  The Food & Beverage (F&B) Supervisor will work closely with the Canoe Place Inn F&B management team to uphold service standards, drive sales, and foster a culture of excellence among the team.

Essential Duties and Responsibilities:

  • Open or close dining shifts.
  • Check email, OpenTable, and voicemail for any operations updates, guests booking, and follow up as needed.
  • Be prepared to lead pre-shift briefing and assign servers to stations, functions based on rotation, strength, and experience.
  • Direct bar staff to ensure restocking of all beverage items at the end of their shift.
  • Detail Dining Room stations for daily service.  Conduct a pre-service inspection of dining locations.
  • Complete a breakdown of the reservations by time and number of guests for current shift presenting at Pre-shift.
  • Supervise the team during shifts, including serving team, hosts, and bartenders.
  • Assist with events when needed.
  • Ensure smooth operation of the dining outlets and other areas of the restaurant, maintaining cleanliness, organization, and adherence to health and safety standards.
  • Ensure that exceptional service is provided on the front porch and in the living room and lobby.
  • Lead by example in providing exceptional customer service, resolving guest complaints or concerns promptly and effectively.
  • Train, quiz, and mentor the team on service standards, menu items, and company policies and procedures.
  • Coordinate with the kitchen team to ensure timely preparation and delivery of food orders, maintaining quality and presentation standards.
  • Monitor inventory levels of food, beverages, and supplies, and communicate ordering needs to management.
  • Assist with inputting tips, and other administrative tasks as directed by the F&B management team.
  • Conduct regular inspections of the dining outlet to identify areas for improvement and implement corrective actions as necessary.
  • Collaborate with he management team to develop and implement promotional activities, special events, and marketing initiatives to drive sales and increase guest satisfaction.
  • Complete shift report after all shifts.  Please note those who called out, or were late.
  • Approach all encounters with guests and employees in an attentive, friendly, and courteous and service- oriented manner.
  • Maintain regular and timely attendance as required by scheduling.  This will vary according to the needs of the inn and will include weekends, evenings and holidays.
  • Maintain high standards of personal appearance and grooming.
  • Comply at all times with our standards and regulations to encourage safe and efficient operations.
  • Maintain a warm and friendly demeanor at all times.
  • Respond to guest requests and complaints in a timely manner. Notify managers of all guest issues.
  • Attend all required meetings when invited.
  • Maintain confidentiality and do not engage in gossip or rumor mongering.
  • Perform any other duties as requested or directed by management.

Requirements:

Experience:  Former High- end restaurant experience

Education:  College degree preferred, but not required.

 

Specialized knowledge:  Food preparation, alcohol, wine knowledge and wine service is beneficial.  T.I.P.S., CPR, Serve Safe and timely period.  Employee must be able to perform calculations and have the ability to reason and analyze adequately.

 

Skills:

  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
  • Must work well in stressful, high-pressure situations.
  • Must maintain composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by staff and guests.

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