Food & Beverage Supervisor at Hyatt House (35805)

Job DetailsJob Location: Hyatt House Anaheim - Anaheim, CA 92802Salary Range: $22.00 - $24.00 HourlyJob Shift: Any Position Summary The Food and Beverage Supervisor is responsible for supervising operations of Food and Beverage outlets to deliver an excellent guest experience while working with the team to ensure departmental targets are met. Overseeing the set‑up and clean‑up of food and beverage during breakfast/banquet functions in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Essential Job Duties and Responsibilities Oversee the ordering and inventory of food and beverage supplies to maintain optimal stock levels while minimizing waste. Develop and manage team schedules to ensure adequate staffing levels for am/pm shifts, including bartenders and cooks. Assist with the planning, organizing and execution of all banquet functions including, but not limited to, breakfast, luncheons, dinners, cocktail receptions, etc. Greet and welcome client representatives and guests, responding to requests in a timely, friendly and efficient manner. Ensure guest satisfaction throughout the breakfast/meal service. Serve alcoholic/non‑alcoholic beverages in accordance with federal, state, local and company regulations. Directly supervise bartenders and cooks during afternoon and evening shifts, providing guidance and support as needed. Follow health, safety and sanitation guidelines for all products. Recognize and reinforce individual and team accomplishments by using existing organizational methods. Update and complete monthly inventories in a timely basis. Establish targets, P&L, schedules, policies, and procedures. Identify customers’ needs and respond proactively to all of their concerns. Lead F&B team by attracting, recruiting, training and appraising talented personnel. Comply with all health and safety regulations. Set expectations of goals with team. Other duties as assigned and necessary. Other Essential Duties Attend hotel and department meetings and other functions as required by management. Communicate pertinent information to the Assistant General Manager. Maintain high standards of personal appearance and grooming; arrive on time in a clean/pressed uniform, non‑slip shoes, and wear a name tag while working. Be attentive, courteous, and efficient when dealing with guests and co‑workers. Comply with all compliance standards and regulations to encourage safe and efficient hotel operations (including applicable meal and rest break periods). Establish and maintain effective communication and teamwork with fellow employees and other departments. Be familiar with hotel policies, rules, and terminology. Work independently as needed and manage time effectively to complete required work. Ability to work a variety of shifts, including mornings, afternoons, evenings, and weekends, as required by the operational needs. Qualifications Minimum age requirement: 18 years. Minimum of 1 year of progressive experience in hotel food service. Must have or be able to obtain a California Food Handler Card within 30 days of hire, as required by the California Department of Public Health (CDPH). Knowledge and Skills Ability to multitask, prioritize, and work effectively in a fast‑paced environment. Strong ability to lead, motivate, and develop a diverse team to achieve high performance and positive guest experiences. Knowledge of food safety, sanitation, and hotel safety/security protocols; ability to handle cleaning chemicals safely. Excellent verbal and written communication skills to effectively interact with staff, management, and guests. Strong organization skills to track and restock breakfast supplies and maintain an orderly work area. Ability to perform physically demanding tasks, including lifting, bending, standing, and repetitive hand movements for extended periods. Develop and manage team schedules to ensure adequate staffing levels for breakfast, lunch, and dinner shifts, including bartenders and cooks. Oversee the ordering and inventory of food and beverage supplies to maintain optimal stock levels while minimizing waste. Reasoning Ability This role requires adaptability to accommodate guest requests and address unexpected issues during the shift. Physical Demands Continuous standing Frequent walking Normal neck motion No sitting Maximum lifting and carrying weight up to 55 pounds Carrying distance up to 20 feet Continuous reaching Intermittent overhead lifting Frequent waist to chest level lifting Intermittent floor level lifting Climbing on stool is occasional No crawling Balancing is seldom Crouching is occasional Kneeling is seldom Pushing and pulling maximum weight up to 150 pounds is intermittent Frequent bending and twisting Continuous and repetitive use of hands manipulating items (hold, grip, grasp, finger, feel) Continuous use of feet Must be capable of climbing and descending stairs during the shift Frequent communication Work Environment The work environment is dynamic, efficient, and fast‑paced. This role is primarily performed indoors, with exposure to hot, cold, and wet environments. It involves close collaboration with kitchen and hotel team members to keep service running smoothly. Attention to detail and a positive attitude are valued to consistently meet Hyatt’s standards for cleanliness, quality, and providing a seamless guest experience. #J-18808-Ljbffr Prospera Management