The F & B Supervisor is responsible for ensuring quality Food and Beverage service, while maintaining adherence to budgeted payroll and overhead costs with a primary focus on Bar, Pour Tap room and the Placery.
He/she is also responsible for continually working toward improving Food and Beverage sales revenues beyond budget. Focused customer service to ensure all guests are happy.
Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM or hourly associates, overtime does apply and is calculated accordingly.
Job Duties and Responsibilities
Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming for self and all staff, which include wearing the proper uniform and name tag when working.
Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
Be familiar with the organization of Avion Hospitality and know the function of each department.
Adhere to Health Department standards of food safety, items are labeled and dated and sanitation standards are followed.
Work with Culinary managers in maintaining food and beverage costs, waste management, cost controls.
Ensure uniform standards including nametags are adhered to.
Maintain close communication with all employees, seeking input regarding food and beverage issues and acting as a motivating influence.
Monitor and follow up on all servers' cash overages and shortages.
Maintain service standards throughout the department by using such quality control instruments as Standard of the Week and coaching sessions.
Immediately follow up on accidents, problems or guest complaints in the Food and Beverage Department.
Be familiar with and able to react to emergency situations by knowing locations of fire and extinguishers and exits. Know 15 minute rule to contact management chain of command.
Maintain proper consistent disciplinary actions for all Food and Beverage employees, time and attendance controls are in place.
Understand and operate P.O.S. systems used in the hotel.
Ensure employees are at all times, attentive, friendly, helpful and courteous to guests, employees and other managers.
Assist in monthly food and beverage inventories and reconciliations.
Ensure all side work duties are completed by servers. Opening and closing checklists are adhered to.
Initiate and promote sales efforts for all service personnel.
Attend weekly Food and Beverage meeting, daily pre-meal meetings, and other meetings as required by management.
Perform any other duties as requested by management.
Requirements
Education and Experience
At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required.
College course work in related field helpful.
Previous supervisory responsibility preferred.
Must be able to convey information and ideas clearly.
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 have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.