Complimentary Breakfast Supervisor ("Supervisor de Desayuno Complementario")

POSITION PURPOSE

Supervise and organize the daily complimentary breakfast functions of the hotel in order to maintain high standards of food & beverage quality and service. Ensure a positive guest experience, take ownership of situations, and follow up on every request. Assist with setting up, maintaining, and breaking down the breakfast buffet and maintaining the breakfast dining area during service time.

ESSENTIAL RESPONSIBILITIES

• Set up complimentary breakfast areas.
• Greet all guests in a courteous and welcoming manner.
• Attend to guests needs and requests.
• Ensure breakfast items are continually replenished and presented in an appealing manner
• Clean up after guests are finished and prepare for arrival of new guests.
• Maintain lounge by sweeping, detailed cleaning of all countertops, chafing dishes, cabinets, pantries, chairs, and tables.
• Break down all stations and return dirty dishes to kitchen.
• Refill all supplies, including salt and pepper dispensers, restock napkins, condiments, and leave lounge stocked and clean for the next shift.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Prepare foods such as fruit and stock coffee, juice, and milk machines or dispensers.
• Practice sanitation and safety daily to ensure total guest satisfaction.
• 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.
• Collaborate on menu planning and preparation.
• Ordering 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.
• Maintaining enthusiasm, positive attitude, and professional appearance and holding team accountable to the same standards.
• Perform any general cleaning tasks using the hotels standard procedures and adhering to safety and health standards.
• Regularly review and evaluate the degree of customer acceptance of the complimentary breakfast.
• Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
• 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.
• All other duties assigned by managers and supervisors.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Develop and maintain positive working relationships with others and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
• 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), possible 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 exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to 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 100 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

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of 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.
• Must be able to calculate simple mathematical calculations.
• 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 makes 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 function of Windows OS, MS Office, PMS, PBX, Key system, and POS.
• Self-driven and able to work independently; willingness to be hand-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.

EXPERIENCE

• 3-5 years experience in Food & Beverage operation required.

LICENSES OR CERTIFICATIONS

• Food Handlers certification required.

GROOMING

All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality - SVI 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 SVI, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members 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 members may be required to work varying schedules to reflect the business needs of the hotel. In addition, 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.

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Salary : $23