Food Bev Supervisor ("Supervisor de Alimentos & Bebidas")

POSITION PURPOSE Supervise and organize the Food & Beverage functions within the outlets of the hotel in order to maintain high standards of food & beverage quality, service, and merchandising to maximize profits. Ensure a positive guest experience, taking ownership of situations and following up on every request. ESSENTIAL RESPONSIBILITIES Support and supervise the hotel F&B outlets while working closely with the rest of the F&B leadership team. Maintain consistent communication with vendors and suppliers for timely rollout of seasonal food options. Participate in department monthly/quarterly/annual inventories; prepare and submit inventory reports to accounting in a timely manner. Monitor quality of service and product. Cooperate in menu planning and preparation. Conduct orders of food and beverage supplies. Stay up to date on brand requirements and changes to the restaurant. Ensure attendance at all mandatory meetings. Lead and coach the team towards achieving exceptional guest service and staff satisfaction results. Responsible for maintaining high energy, positive attitude, and professional appearance. Perform any general cleaning tasks using the hotel's standard procedures and adhering to safety and health standards. Regularly review and evaluate the degree of customer acceptance of the restaurant and bar. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make‑up of the customer market, or a change in the competitive environment. Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross‑train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow‑up checklists. Ensure that all staff members are retrained as needed. Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work. SUPPORTIVE FUNCTIONS Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Environmental conditions are inside; a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one (1) hour or more. Must be able to stand and exert well‑paced mobility for up to four (4) hours in length. Must be able to maneuver between functions occurring simultaneously. Must be able to maneuver in limited space and reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10‑key adding machine, multi‑line touch‑tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES Must be able to speak, read, write, and understand the primary language used in the workplace. Requires good communication skills, verbal, written and electronic. Considerable knowledge of complex mathematical calculations and computer programs. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess intermediate computer skills. Must possess basic computational skills. Knowledge of computer programs, math skills as well as budgetary analysis capabilities required. Ability to analyze, foresee user needs, and make judgments to ensure proper tools are provided at property level. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Knowledgeable about basic functions of Windows OS, MS Office, PMS, PBX, Key system, and POS. Self‑driven and able to work independently; willingness to be hands‑on and dig into the details. Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail. Thorough knowledge of food products, standard recipes, and proper preparation. Ability to distinguish product quality, taste, texture, and presentation and observe preparation. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers. EDUCATION High school or equivalent education required. Bachelor's Degree preferred. EXPERIENCE 3-5 years experience in Food & Beverage operation required. LICENSES OR CERTIFICATIONS Must be at least 21 years of age to serve alcohol. Safe Server Alcohol & Food Handlers certification required. GROOMING All Staff Members must maintain a neat, clean and well‑groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance or tardiness will be subject to disciplinary action, up to and including termination of employment. All staff are required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff may be required to work varying schedules to reflect the business needs of the hotel. Attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time. #J-18808-Ljbffr