F&B Supervisor

Position Summary The supervisor’s position requires strong communication skills, the ability to juggle several tasks, and a willingness to complete paperwork. The role oversees day‑to‑day restaurant operations, maintaining our standard of service for guests, and ensuring consistent adherence to policies and procedures outlined in the Biltmore Standard Operating Procedures (BSOP’S). Responsibilities Maintain positive customer relationships to ensure 100% customer satisfaction. Conduct daily and monthly training meetings with staff. Check facility maintenance daily to ensure cleanliness and safety. Handle employee‑relation issues and document counseling. Explain and enforce policies and procedures. Maintain proper manning levels and order supplies. Use the computer program Refine to update prices and descriptions. Check bars daily to ensure they are clean, sanitized, and stocked to par levels. Ensure food standards such as proper presentation, quality, portion size, and timing. Attend monthly staff meetings. Conduct end‑of‑month food and liquor inventory. Assist the manager with daily operations and employee training. Ensure employees report on time, are groomed, and wear proper uniform. Perform other duties as assigned. Requirements High School Diploma (required). Associate’s Degree preferred. Minimum two years experience in a high‑volume restaurant (required). Skills Required Speak, read, write, and understand the English language. Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed, and accuracy. Prioritize and organize. Think clearly, remain calm, and resolve problems using good judgment. Follow directions thoroughly. Understand guest service needs. Work cohesively with co‑workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and resort data. Use a computer keyboard and possess basic typing skills. Possess moderate to advanced computer skills. Work in a dynamic and constantly changing environment. Be adept at multitasking. Physical Demands Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance. Stand, sit, or walk for an extended period of time or throughout the entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Use, carry, and operate all necessary office equipment using finger dexterity. Communicate verbally with employees, managers, subordinates, and guests; hearing and visual acuity sufficient for interaction. Look at a computer for extended periods. Adapt to moderate temperatures in the hotel as the thermostat is controlled by hotel environmental systems; most tasks are performed indoors. Success Criteria Numbers are met and exceeded month to month. Quality of food is consistent and low comps. Quality of cocktails is consistent. Cleanliness and upkeep of the restaurant is maintained to the highest standard. Running low labor costs. Keep local business coming back continuously. Liquor and food costs are lower than projections. Staff abides by BSOP’s. Team player. Demonstrates cooperation within the team and with other departments. Listens carefully and works well with others. Positive influence on others and enjoys working with people. Guest focused. Anticipates guests’ needs and is sensitive to people from all cultures. Has a natural, warm smile and a friendly and passionate approach. Demonstrates confident, helpful, and genuine behavior with internal and external guests. Delivers their best. Has energy and a sense of urgency for work. Resourceful, makes things happen, and looks for ways to work more efficiently. Always looks best and acts appropriately (e.g., approaching guests, body language). Composed. Can stay calm under pressure. Demonstrates maturity and ability to cope with the unexpected. Does not let personal feelings interfere with delivering the highest standards. Trustworthy and responsible. Excellent records of attendance and punctuality. Reliable and can work without supervision. High level of personal integrity, honesty, and trust. Time management: uses time effectively and efficiently. Listening: practices attentive and active listening; can accurately restate others’ opinions. Licenses or Certifications Must complete Safe Serve Alcohol Vending Course. Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. This job description is not an exclusive or exhaustive list of all job functions, and may change with evolving operational and environmental requirements. Employees may be required to work varying schedules, including overtime, weekends, and holidays. The employee will actively follow The Biltmore Hotel policies, including Equal Opportunities policies, and will maintain awareness of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, beyond the "at will" relationship. Grooming All employees must maintain a neat, clean, and well‑groomed appearance per Biltmore Hotel standards. #J-18808-Ljbffr Biltmore Hotel