RESTAURANT SUPERVISOR- Holiday Inn Houma

The Holiday Inn Houma, located at 1800 Martin Luther King Blvd, is now hiring for a Restaurant Supervisor.

JOB SUMMARY

The Outlet Supervisor is responsible for overseeing the service in the Food and Beverage Outlets. He/she is also responsible for assisting the manager with training, motivating, and coaching the staff, and monitoring expenses and controlling labor costs.

QUALIFICATION STANDARDS

Education & Experience:

• High school diploma or equivalent and/or experience in a hotel or a related field preferred.


• At least one year of progressive experience in a hotel or a related field required.


• Previous supervisory responsibility preferred.

Education & Experience:

• High school diploma or equivalent and/or experience in a hotel or a related field preferred.


• At least one year of progressive experience in a hotel or a related field required.


• Previous supervisory responsibility preferred.

Physical Requirements:

• Flexible and long hours sometimes required.


• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Mental Requirements:

• Must be able to convey information and ideas clearly.


• Must be able to evaluate and select among alternative courses of action quickly and accurately.


• Must work well in stressful, high-pressure situations, including the ability to handle guest objections and disputes to satisfactory results.


• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.


• Must maintain composure and objectivity under pressure.


• Must be effective in handling problems in the workplace, including preventing, identifying, and solving problems as necessary.


• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.


• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.


• Must be able to work with and understand financial information and data, and basic arithmetic functions.

DUTIES & FUNCTIONS

Essential:

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


• Maintain regular attendance in compliance with Expotel Hospitality Service 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 nametag when working.


• Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.


• Maintain a warm and friendly demeanor at all times.


• Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.


• Ensure work areas are properly stocked and prepare requisitions as needed.


• Ensure work areas are neat and clean.


• Check that trays and tables are set to standards.


• Ensure quality control of all menus with regard to cleanliness and appearance.


• Assist in the outlets when necessary.


• Ensure that tables are cleared promptly.


• Ensure proper settlement of checks.


• Ensure orders are delivered on time.


• Ensure food quality.


• Ensure communication with the oncoming shift.


• Handling guest complaints or special requests, communicate to management when necessary.


• Be capable of training and performing all duties required of all food and beverage outlet employees.


• Hold pre-meal meetings daily to monitor service and promote upselling.

Marginal:

• Check staffing levels and adjust according to business demand.


• Requisition linen as needed.


• Ensure property is free of trays and trash.


• Control payroll costs in food and beverage outlets.


• Attend meetings/training as required by management.


• Perform other duties as requested by management.