Restaurant Supervisor

Restaurant Supervisor

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

The Restaurant Supervisor is responsible for assuring attentive, friendly, courteous and efficient service in all F&B Outlets, Room Service, and Lounges while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant, Room Service, and Lounge sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Job Duties & Functions

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

• Maintain regular attendance in compliance with the company's standards, as required by scheduling which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).

• Comply at all times with the company's standards and regulations to encourage safe and efficient hotel operations.

• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid.

• Maintain a warm and friendly demeanor at all times.

• Be familiar with the organization of the hotel and know the function of each department.

• Ensure training of all Food and Beverage personnel using the steps to effective training according to company standards.

• Maintain follow-through of all guest requests, problems, complaints and/or accidents which occur in the Restaurant, Room Service, or Lounge.

• Motivate, coach, counsel and discipline all F&B personnel according to company S.O.P.'s.

• Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis.

• Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement.

• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.

• Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s.

• Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. and/or Director of Food & Beverage weekly.

• Ensure that wage progress and productivity reports are completed accurately and on a timely basis.

• Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s.

• Ensure implementation of all the company's policies and house rules.

• Assist in developing and ensure implementation of Food and Beverage promotional ideas.

• Ensure all beverage costs are maintained to meet budget.

• Focus the F&B Department on their role in contributing to the guest service scores.

• Ensure compliance to company training using the steps to effective training according to company standards.

• Maintain company S.O.P.'s regarding purchase orders, vouchering of invoices and checkbook accounting.

• Develop, initiate, and promote sales, including up selling, programs for use by all service personnel.

• Ensure the company's service standards are maintained throughout the Food and Beverage/Banquet Department.

• Participate in required M.O.D. coverage as scheduled.

• Initiate all necessary F&B-related reports according to company standards.

• Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner.

• Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers.

• Ensure that the quarterly operating equipment inventory is done, pars are evaluated, and quarterly purchases are planned.

• Maintain all the company's S.O.P.'s concerning credit policies.

• React to negative trends in market place by implementing food and beverage blitzes and promotions.

• Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to company standards.

• Conduct beverage purchasing as needed.

• Purchase Food & Beverage operating equipment as needed.

• Conduct monthly beverage inventories and reconciliations.

• Ensure that the quality and presentation of all food products are according to company standard.

• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.

• Oversee the operations of the Banquet department.

• Use the hotel's P.O.S. system to print reports. Analyze reports generated.

• Establish and maintain key control system.

• Complete monthly menu analysis and submit to the Corporate Office.

• Monitor and follow up on all Food and Beverage cash overages and shortages.

• Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures.

• Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.

• Complete all required correspondence in a timely and efficient manner.

• Attend monthly all-employee meetings and any other functions required by management.

• Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs.

• Perform P.O.S. changes in menus or additions/deletions of servers as necessary.

• Handle items for "Lost and Found" according to the standards.

• Maintain required pars of all stock.

• Review food sales for accuracy daily.

• Perform any other duties as requested by the General Manager or Director of Food & Beverage.