Food and Beverage Supervisor - Rooftop Bar

Food and Beverage Supervisor

The Food and Beverage Supervisor ensures that the restaurant is opened in a timely and orderly fashion. The Food and Beverage Supervisor oversees smooth restaurant operation including staffing, set-up, service and break down ensuring excellent guest service.

Responsibilities

• Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations.
• Supervise restaurant staff including Servers, Bussers and Bartenders. Oversee culinary operation.
• Assign specific duties to staff for efficient operation of restaurant.
• Ensure that all associates have proper supplies, equipment and uniform.
• Order and complete inventory as directed.
• Project par levels and determine freezer pull and line set up.
• Ensure all associates are following their schedules and taking breaks.
• Assist in training new associates and cross-training existing associates according to Certification Program.
• Resolve routine associate issues as needed and bring issues to the attention of the General Manager as necessary. Make recommendations to the manager with regard to progressive discipline.
• Follow proper use of approved chemicals and accurately label chemical containers. Always use goggles and gloves when handling chemicals. Complete Chemical Training and Bloodborne Pathogen Training.
• Have a thorough knowledge of emergency procedures. Know location and use of fire extinguishers. Use wet floor signs as required.
• Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately. Complete accident investigation and take steps to prevent future accidents.
• Promote teamwork and associate morale. Treat people with respect.
• Utilize sequence of service and proper hotel specific scripting.
• Demonstrate suggestive and up-selling technique when interacting with the guest.
• Count rotating bank at the beginning and end of shifts and report all cash over/shorts to the manager. Comply with all hotel and department accounting procedures. Make cash drops in accordance with proper cash handling procedures.
• Ensure that all outlets open on time and in an orderly fashion. Able to operate the Point of Sale System/MICROS. Total and present bill when meal is complete. Accept payment and be able to return accurate change.
• Be knowledgeable of all menu items, their garnish, content and preparation methods. Be prepared to answer any question about the menu in a direct and concise way. Know the use records.
• Stay current on daily specials, new menu items and specifications including proper preparation methods. Take food order (as needed) and relay order to the kitchen for preparation. Serve the guest using proper established rules of etiquette for serving.
• Conduct daily preshift meetings. Perform uniform inspection prior to opening shift and make necessary corrections immediately. Communicate properly and effectively with the guest, associates and managers. Effectively respond to guest complaints.
• Ensure that all side work is completed and restaurant cleanliness meets standards prior to the end of shift and or allowing associate(s) to leave. Ensure food sanitation practices are followed. Become certified in Sanitation and Food Handling as required by state.
• Review open checks. Track and log voided transactions. Empower associates to meet or exceed guest expectations. Follow WLD (Wrap, Label and Date) procedures for all food products and return to designated areas. Practice FIFO (first in first out) on all products. Utilize cooler products that are WLD first before opening new products.
• Attend work on time as scheduled and adhere to attendance policy. Understand and comply with all state laws. Must hold valid liquor license if required by state. Exercise judgment in serving liquor in order to protect the guest and the property. Assist co-workers as necessary. Adhere to all work rules, procedures and policies established by the company. Follow proper key control procedures. Perform other duties as assigned.

Working Conditions

• Lift, carry or otherwise move up to 25 lbs. regularly. May be required to lift, carry or otherwise move up to 50 lbs. occasionally with assistance. Follow proper moving and lifting procedures identified in Departmental Orientation Handbook. Regularly required to stand and walk.