Food & Beverage Supervisor

POSITION OVERVIEW: Provide friendly, courteous and efficient service to all guests clearing and setting up tables. Clean and set up tables in the outlet and perform other food service-related duties, including food running as needed.DUTIES & RESPONSIBILITIESAttend daily line ups to ensure grooming guidelines and standards are set for the day. Communicate station allocation, side works, F&B specials and daily events.Ensure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and the order takers.Handle guest complaints in a friendly and professional manner.Monitor and supervise set up and maintenance of service area to ensure that it is up to standard.Interact positively with customers promoting The Ranch facilities and services.Resolve problems to the satisfaction of involved parties.Answer telephones in a clear voice, coordinate, and document reservations.Maintain communication with all departments to ensure customer service needs are met.Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.Give guidance toward improvement and make necessary adjustments for consistency.Assist is the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary suppliesNOTE: This description is not intended to be all-inclusive. Other related duties may be assigned as required in addition to the principal duties outlined above.SUPPORTIVE FUNCTIONSIn addition, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of The Ranch Laguna Beach:Provide direct service to guests as needed, including, but not limited to, order taking, serving tables, bussing tables, and cashier duties.REQUIREMENTS FOR THE POSITIONEducation and Licensing:High school or equivalent education required; bachelor’s degree preferred.Skills and Experience:Minimum of three years food and beverage service background and with at least one year restaurant supervisor ormanagement required. The ideal candidate will have operated a high-level fine dining establishment for one to twoyears. Experience in a full-service restaurant in a hotel/resort environment desired.GroomingAll team members must maintain a neat, clean and well-groomed appearance per The Ranch standards.Competencies:The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written.Ability to supervise subordinate team members, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary. Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.Knowledge of The Ranch operations, its services, and facilities and of The Ranch food and beverage operations. Overall knowledge of food and alcoholic beverages. Must possess basic computational ability. Must possess basic computer skills.Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.PHYSICAL DEMANDSMost work tasks are performed indoors and outdoors. The temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.Must be able to stand and exert well-paced mobility for up to 8 hours in length.Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.Must be able to lift up to 30 lbs. on a regular and continuing basis.Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.Must be able to exert well-paced ability in limited space.Must be able to bend, stoop, squat and stretch to fulfill cleaning/inspection tasks.Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.Vision occurs continuously with the most common visual functions being those of near vision and depth perception.Requires manual dexterity to use and operate all necessary equipment.OTHERRegular attendance is essential to the successful performance of this position. Irregular attendance will be subject to disciplinary action, up to and including termination of employment.Due to the fluctuation in business levels in the hospitality industry, team members may be required to work varying schedules to reflect the business needs of The Ranch. In addition, attendance is required at all scheduled training sessions and meetings.Upon employment, all team members are required to fully comply with company rules and regulations for the safe and effective operation of The Ranch’s facilities. Team members who violate The Ranch rules and regulations will be subject to disciplinary action, up to and including termination of employment.This description is intended to indicate the typical kinds of tasks and levels of difficulty that are required of positions given this title. This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of team members under their supervision.Flexibility with working hours and on-call rotation. #J-18808-Ljbffr