Hotel Restaurant Supervisor - Flexible Schedule

Job Description

Job Description

Job Description

Job Title: Restaurant Supervisor

Reports to: Restaurant Manager

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N.B. This position requires applicants to already have work authorization for the United States of America.

Position Summary: The primary responsibility of the Restaurant/Food & Beverage Supervisor is to assist the Restaurant/F&B Manager with the daily operations of the hotel's F&B outlets. He or she oversees F&B personnel and assist in resolving guest inquiries/concerns. They represent management in the absence of the department manager. The supervisor is responsible for ensuring that guest interactions with F&B associates are handled properly and intercedes when necessary.

Experience & Education:

• 2 years of experience in a food & beverage outlet
• Experience in hospitality a plus
• High School diploma or equivalent required
• ServSafe or Tips certification a plus
• Previous supervisory experience preferred

Requirements:

Work Environment – Ability to work:

• With various pieces of equipment such as a calculator, computer, touch screen monitor, printer, cash register, credit card authorization machines, carpet sweeper/vacuum, broom, various beverage dispensing machines and other dining room equipment
• Ability to work with computers and various software's i.e. Microsoft products, brand software
• Under variable temperature conditions
• Under variable noise levels
• Outdoors/Indoors
• Around chemicals, fumes and or odor hazards
• Around dust and or mite hazards

Physical Requirements:

• Long hours are sometimes required
• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
• Ability to bend, stretch, twist or reach with your body and arms
• Ability to work under variable temperatures and noise levels
• Near Vision - The ability to see details at close range
• Ability to stand for long periods of time without sitting or leaning
• Ability to walk long distances

Mental Requirements:

• Oral and Written Comprehension and Expression - Must be able to convey information and ideas clearly in English
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
• Must work well in stressful, high-pressure situations
• Ability to multitask
• Must maintain composure and objectivity under pressure
• Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the need
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
• Mathematical Reasoning - Must be able to work with and understand financial information and data, and basic arithmetic functions
• Multilingual helpful

Essential Duties & Functions:

• Approach all encounters with guests and employees in a friendly, service-oriented manner
• Maintain regular attendance, as required by scheduling, which will vary according to the needs of the hotel
• Maintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working
• Always comply hotel's policies and procedures to encourage safe and efficient hotel operations
• Positively interact with hotel guests
• Supervise food & beverage/restaurant personnel
• Assist in training of all positions within dining outlets
• Respond to guest complaints in a timely manner
• Keep immediate supervisor fully informed of all problems or matters requiring his or her attention
• Monitor all phases of loss prevention in the Food & Beverage department
• Participate in department meetings on a regular basis
• Monitor quality of service and food and beverage
• Ensure preparation of required reports
• Ensure compliance with all local liquor laws, and health & sanitation regulations
• Ensure departmental compliance with its policies and procedures
• Ensure that all side work is completed before shift employees leave property
• Ensure that all restock and cleaning are performed at close of shift
• Ensure quality of Outlets offerings
• Must be able to perform all restaurant duties
• Be up to date on all guest services, promotions and events in the Hotel
• Supervise staff including; interview, hire, schedule, train, develop, empower, coach & council, recommend and conduct performance and salary reviews, resolve problems, provide open communications, recommend discipline & termination as appropriate
• Assist in preparing weekly payroll and tip distribution sheets
• Check and respond to electronic communications in a timely fashion
• Submit maintenance reports/requests to Engineering Department
• Ability to stand for long hours

Non-Essential Duties:

• Attend department and hotel meetings
• Other duties as assigned