Operations Food and Beverage Supervisor

Job Description

Job Description

Description:

The Food and Beverage Supervisor plays a critical role in the Restaurant and Banquet areas of the hotel. They will ensure that the staff works together as a team to ensure optimum service and that guest needs are met and exceeded. Inspect grooming and attire of staff and rectify any deficiencies. Communicate with guests, other employees, and/or departments to ensure guest needs are met and exceeded. Complete opening and closing duties. Monitor dining room for seating availability, service, safety, and well-being of guests. Complete work orders for maintenance repairs. Complete scheduled inventories of supplies, food, and liquor. Check stock and requisition necessary supplies. Obtain assigned bank and ensure accuracy of money, obtaining change required for expected business level, and keeping bank secure at all times. Communicate last call at designated closing time.

Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well-being of guests. Serve food courses and alcoholic beverages to guests. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Inspect the cleanliness and presentation all china, glass, and silver prior to use. Monitor and maintain the cleanliness of assigned tables including ensuring courses are cleared and tables are properly maintained during service. Answer guest questions or concerns. Check quality and quantity of all stock and supplies. Request supplies as needed. Perform bottle-for-bottle liquor restock using proper requisition procedures. Communicate last call to guests at designated closing time. Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles.