Outlets Supervisor

1 week ago

Mesa, Arizona, United States Sheraton Full time $45,000 - $65,000 per year
Scope

The Outlets Supervisor supports the F&B Manager in overseeing the daily operations of the restaurant. This position ensures adherence to established quality, service, and brand standards while helping to maximize guest satisfaction and profitability.

Primary Responsibilities
  • Assist the F&B Manager with employee scheduling to maintain proper staffing levels and control labor costs.
  • Ensure restaurant operations consistently meet brand and hotel standards for service, cleanliness, and quality.
  • Conduct or assist with pre-shift meetings to review daily specials, events, and key updates.
  • Support the F&B Manager in evaluating team performance, recognizing excellence, and addressing disciplinary issues when necessary.
  • Participate in performance reviews, training sessions, and disciplinary meetings as requested.
  • Monitor guest feedback and financial performance, recommending and implementing corrective actions to improve service and profitability.
  • Inspect the restaurant daily to ensure quality food presentation, cleanliness, and completion of side duties.
  • Participate in monthly inventories and assist in minimizing breakage and loss of china, glassware, and silverware.
  • Help design and implement employee incentive programs and guest satisfaction initiatives to drive sales.
  • Maintain open communication with all staff and departments, promptly escalating issues to the F&B Manager.
  • Respond quickly and professionally to guest concerns, ensuring complete satisfaction or proper escalation.
  • Demonstrate a professional image through personal appearance, conduct, and adherence to company grooming standards.
  • Enforce and communicate company policies and procedures effectively to all team members.
  • Assist with recruitment, onboarding, and training of new staff following company hiring standards.
  • Conduct or support training on safety, security, operational procedures, and service guidelines.
  • Serve as Manager on Duty on a limited basis as scheduled.
  • Ensure compliance with all local, state, and federal laws, including OSHA, EEOC, Wage & Hour, and Health Department regulations.
  • Perform other duties as assigned by management.
Relationships

Internal: Collaborate with all hotel departments to ensure smooth operations and effective communication.

External: Interact with guests to deliver exceptional service; coordinate with vendors for purchasing and receiving goods.

Qualifications

Education & Experience:

  • High school diploma or equivalent required.
  • Minimum one (1) year of experience in food & beverage or hospitality operations.
  • Exceptional performance or leadership experience may be considered in place of specific requirements.

Certifications:

  • Alcohol awareness and/or food service certification as required by local or state agencies.
  • Additional certifications as required by brand or franchise standards.
Skills & Abilities
  • Strong leadership and team-building skills.
  • Excellent verbal and written communication.
  • Exceptional attention to detail and organizational skills.
  • Ability to multitask in a fast-paced environment.
  • Commitment to outstanding customer service.
Working Conditions
  • Must be available to work evenings, weekends, and holidays.
  • Work may be performed in a busy, high-energy restaurant environment.
Physical & Cognitive Requirements
  • Frequent walking and standing throughout the shift.
  • Occasional lifting and pushing of trays or carts up to 50 pounds.
  • Must be able to communicate clearly, organize tasks effectively, and make sound decisions under pressure.
  • Must interact professionally with guests, employees, and management.

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