Food & Beverage Supervisor

Description

JOB SUMMARY

Daily supervision and direction of outlet & banquet service staff. Assist in the development, implementation, and maintenance of quality standards for outlets & banquets. Interact with guests to ensure a positive guest experience.

Essential Functions

• Ensure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and the order takers. Handle guest complaints. Monitor and supervise set up and maintenance of room service area to ensure that it is up to standard.
• Ensure availability of manpower, supplies, and equipment to ensure positive guest experience. Assist in hiring, scheduling, supervision, and control of cashiers, supervisors, greeters, servers and bus attendants.
• Attend pre-meal meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance.
• Assist in the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary supplies.
• Additional Responsibilities may be assigned by the Director of Food & Beverage or General Manager
  
  

Supporting 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.

• Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
  
  

Specific Job Knowledge 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(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to supervise subordinate staff, including but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
• Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer.
• Knowledge of hotel food and beverage operations.
• Knowledge of food and alcoholic beverages.
  
  

Possess valid Food Handler and Illinois BASSET certifications.

• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
• Exceptional food and beverage knowledge and pricing.
  
  

Requirements

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to exert well-paced ability in limited space.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
  
  

AVAILABILITY

This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.