Food and Beverage Supervisor

The Food & Beverage Supervisor is a leadership role with the complete responsibility of the quality of product and service in the restaurants and banquet department for a dual property hotel. Create, develop menus with the General Manager’s approval. Assist in developing a business plan, budget, cost controls, inventory, and marketing to ensure a profitable and productive Food & Beverage Department. Recruit, hire, supervise and train both front and back of the house staff to guarantee exceptional service standards, quality control procedures and excellent guest satisfaction. Develop interdepartmental relations and ensure procedures are maintained for both the front and back of the house. Essential Functions Understanding and knowledge of the F&B standards as set forth by Marriott and Courtyard Brands ensuring standardization is followed perfectly. Actively participate in Food & Beverage operations during peak times each day A good understanding of sales/profitability and cost controls measures, allowing you to monitor and react to decreasing sales with up selling items and promotional ideas Deep understanding of F&B inventory control for food, liquor, beer, wine and all FF&E equipment Administrative duties include weekly scheduling of staff to ensure adequate and consistent levels of service, weekly payroll input, maintaining and monitoring records for inventory, labor cost, food cost and guest service scores Development and maintenance of all departmental control procedures Oversee and execute the delivery of product and service for catering events to ensure a good profit margin on all food and liquor decisions Control department purchasing to ensure it is in accordance with the monthly budget In partnership with the Sales & Marketing team, participate and take ownership of the marketing aspects of the Food & Beverage department Oversee the selection, training, discipline and termination of Food & Beverage employees in accordance with hotel policies Work closely with the normal operations department to ensure excellent guest service and provide service recovery options, when needed Additional Responsibilities Handle guest problems and complaints while delivering excellent customer service Meet with guests on an informal basis to obtain feedback on quality of food and beverage, service levels, and overall satisfaction Maintain a clean and professional appearance Maintain a friendly and approachable attitude towards guests and coworkers, establishing a rapport with groups to ensure guest satisfaction and repeat business in the restaurants, bar and the banquet department Must be available to have a flexible schedule including evenings, nights, weekends and holidays as needed for the success of the operation during peak times Ensure compliance with: All food and beverage policies, standards, and procedures by training, supervising, and providing follow-up and hands‑on management All applicable laws and regulations, as well as food handling and sanitation standards Staff understands local, state, and federal liquor laws #J-18808-Ljbffr