FOOD AND BEVERAGE SUPERVISOR

Job Title

To supervise the daily operations and the overall dining experience of the Food and Beverage operation at Ponte Vineyard Inn. Ensure the quality of service, food and beverages exceed our guest's expectations. Support management in protecting the assets of the company in cost controls, inventory, safety and proper sanitation. These tasks are to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest and associate satisfaction.

Compensation: $70,304.00 annually

Benefits Per Company Plan Details

• Medical, Dental, Vision
• 401k Matching Plan
• Life Insurance
• Hospital Confinement Plan
• Pet Insurance
• 3 Weeks of PTO
• Paid Holidays

*The terms and conditions associated with each Benefit are outlined in the Associate Handbook, additional documentation provided by Human Resources, or within the policies of the carriers providing the benefits*

Essential Duties and Responsibilities

STANDARDS AND POLICIES:

• Understand Ponte Values and Service Standards and adhere to them.
• Be familiar with hotel emergency procedures and provide calm, reassuring assistance to guests and fellow associates in the event of an emergency.
• Will be the MOD during the shift and is responsible for maintaining a smooth operation.
• Be familiar with information concerning front-of-house operations such as daily beverage sales, cost-of-sales, and labor costs.
• Assist in achieving objectives in sales, service, quality, cleanliness and environmental standards set by the hotel.
• Understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the operation, associates and guests.
• Control cash and other receipts by adhering to proper cash handling and reconciliation procedures in accordance to the company guidelines.

GUEST RELATIONS:

• Diplomatically and effectively handle all guest complaints, including difficult and unusual occurrences, referring to the Food and Beverage Manager or Hotel Manager if necessary. Respond to all guest requests, problems, complaints and/or accidents presented through reservations, comment cards, letters and/or phone calls, in an attentive, courteous, prompt, and efficient manner. Follow up to ensure guest satisfaction.
• Be confident in taking the lead and resolve any guest issues that arise

BAR AND RESTAURANT:

• Supervise all aspects of the front-of-house operations in the Food and Beverage department including: The Cellar, Bouquet Restaurant, In-Room Dining and The Poolside Bar and Caf by exercising demonstrated knowledge and experience in all phases of restaurant, bar, and staffing.
• Ensure that all food products are consistently prepared and served according to the Executive Chef's recipes, and the hotel standards.
• Ensure all equipment is kept clean and kept in excellent working condition.
• Ensure that all side work responsibilities are completed by associates through personal inspection.

ASSOCIATE RELATIONS:

• Maintain a positive work environment through teamwork and consistent positive motivation.
• Ensure that all associates are kept informed of property activities and status changes.
• Work with Food and Beverage Manager and Hotel Manager to interview potential candidates.
• Motivate and coach all associates. Provide training and feedback for all associates as needed to ensure guest satisfaction is maintained. Consult with Food and Beverage Manager and/or Hotel Manager for associate counseling.
• Set the example of excellence in standards to other associates at all times.
• Assist associates with additional job duties as business dictates and is required.
• Work with Food and Beverage Manager and Hotel Manager to maintain associate training program and update as business needs or procedures change.
• Monitor and track breaks and meal periods, attendance and performance of associates. Report any policy or procedure violations to the Restaurant Manager and Human Resources immediately.

ADMINISTRATIVE AND PROCEDURAL:

• Complete associate schedule based on labor budget and occupancy needs.
• Review and approve associate's timecard reports according to company policy and procedure.
• Complete daily MOD report
• Be familiar and knowledgeable with all food and beverage menus including knowledge of Ponte wines.
• Provide a safe and secure environment for guests by ensuring all safe food handling practices are being followed.
• Work with other members of the leadership team to ensure the FOH is stocked with essentials and complete inventory and orders on a regular basis.
• Contribute to the creation and/or revision of written SOPs.
• Communicate guest issues/concerns with the guest services department.
• Perform any additional duties as requested by management.

Knowledge, Skills and Abilities:

• Must be 21 years of age or older.
• Ability to obtain and maintain a valid Food Handlers Card is required.
• Ability to obtain and maintain a valid Responsible Beverage Service Card is required.
• Must be able to lift and carry 25 lbs.
• Must be flexible to work a schedule that meets the demands of our hotel and guests needs. Shifts will vary based on hotel demand.
• Ability to provide direction to associates in a respectful manner.
• Has natural instincts and insight for finding the best solution to unclear situations.
• Exhibits integrity (honesty and truthfulness).
• Energetic and takes initiative.
• Ability to make quick and sound decisions.
• Understanding of food safety & sanitation, keeping within health codes.
• Expert food knowledge, and food pairing with wine a plus.
• Computer skills with Microsoft Word and Excel.
• Must be outgoing and able to approach guests and initiate conversation and actively connect with others.
• Strong verbal and written communication skills.

Company Standards:

• Understand the Ponte Values, and Service Standards.
• Ensure the safety of guests and associates.
• Follow the environmental standards set by the Company
• Treat all associates and guests in a respectful manner.
• Exhibit integrity (honesty and truthfulness).