Food & Beverage Supervisor

Restaurant Supervisor

Pay Range USD $21.00 - USD $24.00 /Hr.

Position Summary: This position is responsible for guiding, direction and organization of restaurant operations to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. Represent the Restaurant and Hotel in maintaining existing business relationships and works directly with all hotel departments in coordinating groups, events, hotel food and beverage service in all outlets.

Essential Job Duties and Responsibilities:

• Train, supervise, and participate in the evaluation of restaurant staff team members for the efficient operation of the restaurant.
• Act as back-up to servers and bartenders, including supporting banquets and event operations.
• Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
• Attends all food & beverage outlet department meetings.
• Responsible for ensuring that restaurant complies with sanitation and safety standards for guests and team members.
• Responsible for ensuring that all equipment is in working order.
• Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests.
• Provides guidance for improvement and implements necessary adjustments.
• Oversees work orders to ensure repairs and maintenance of facility are completed on a timely basis.
• Monitors product quality and guest satisfaction in restaurant.
• Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are consistently met.
• Provides guidance for improvement and implements necessary adjustments.
• Interacts with guests to obtain objective feedback regarding quality of service and food and beverage in outlet.
• Investigate and resolve guest complaints in a timely manner.
• Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service.
• Oversees set up of dining and service areas.
• Participates in marketing efforts of restaurants, creates menu ideas, surveys completion and reports food trends, and assists in preparation of specials.
• Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations.
• Attend mandatory meetings including divisional meetings, department meetings, staff meetings, etc.
• Participate in community public relations for the restaurant and the hotel.
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.

Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Required Skills / Abilities:

• Strong mathematical abilities to determine and track inventory, controls, revenue productions, and other hotel financial statements.
• Ability to communicate in English, both orally and in writing, with guests and team members, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.
• Interpersonal skills to provide total guest satisfaction in all areas of responsibility.
• Thorough knowledge of total restaurant operations and food and beverage preparation techniques.
• Comprehensive knowledge of wine and beverage operations.
• Individual must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Individual must have knowledge of the appropriate table settings and service ware.
• Knowledge of all applicable federal, state and local health and safety regulations.
• Basic mathematical skills and considerable skill in the use of a calculator to prepare moderately complex mathematical calculations without error.
• Ability to listen effectively and to speak English clearly to communicate with customers and team members and prepare written complex reports.
• Must have coordinating skills as pertains to determining time, place and sequence of operations or activities.
• Ability to analyze information and make effective judgments.
• Licenses or Certificates-Ability to obtain any government-required licenses or certificates.

Desired Software Proficiencies:

• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook.

Supervisory Responsibilities: None

Education / Experience:

• 1+ year's restaurant or equivalent experience, and/or 1+ years supervisory experience preferred.
• Proof of authorization/eligibility to work in the United States.
• High School Diploma or equivalent.
• 2 or 4-year college degree a plus.
• Experience with bartending, serving, and banquet operations is desired.

Physical Requirements:

• Inside with protection from weather but not necessarily changes in temperature.
• The team member is frequently exposed to heat, steam, fire and noise.
• While performing the duties of this job, the team member is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear.
• The team member is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 50 pounds. There is substantial repetitive motion of the wrists, hands and fingers.
• OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.
• Normal routine involves no exposure to blood, body fluid or issue, but exposure or potential for exposure may occur.
• All team members must maintain a neat, clean and well-groomed appearance (specific standards available).