What are the responsibilities and job description for the Concert Supervisor position at Grand Reserve at The Meritage?
Position Summary
Supervises Food & Beverage team members in assigned area(s) to ensure guests receive the highest level of service and quality on a consistent daily basis. This role is primarily responsible for overseeing bar operations and supervising the bartending team for the Blue Note Concert Series.
Duties & Responsibilities
Primary Responsibilities (Essential Functions)
This job description is not intended to be all-inclusive. Team members may perform other duties as assigned to meet business needs. Management reserves the right to modify responsibilities and provide reasonable accommodations as necessary.
Supervises Food & Beverage team members in assigned area(s) to ensure guests receive the highest level of service and quality on a consistent daily basis. This role is primarily responsible for overseeing bar operations and supervising the bartending team for the Blue Note Concert Series.
Duties & Responsibilities
Primary Responsibilities (Essential Functions)
- Supervision & Leadership
- Supervise lead personnel within the Blue Note Concert Series.
- Carry out supervisory responsibilities in accordance with company policies and applicable laws.
- Participate in interviewing, training, and onboarding team members.
- Recommend candidates for hire, promotions, and reclassifications.
- Plan, assign, and direct work; may create work schedules.
- Recommend performance evaluations and merit increases.
- Establish work quality expectations and deadlines.
- Operational Oversight
- Monitor daily operations to ensure product quality and service standards exceed guest expectations.
- Take or recommend corrective actions as needed.
- Financial Performance
- Support achievement of budgeted revenues and control expenses.
- Analyze forecasts, cost, and revenue reports using company systems.
- Ensure proper portion control and minimize waste to maximize profitability.
- Guest Experience
- Ensure consistent, exceptional guest service by actively engaging in the venue.
- Address guest concerns promptly and effectively.
- Inventory & Compliance
- Ensure service areas are clean, organized, and properly set up.
- Maintain appropriate inventory levels; order supplies as needed.
- Participate in inventory processes and may submit liquor/supply orders.
- Ensure equipment is maintained and all operations comply with food and beverage regulations.
- Standards & Procedures
- Monitor adherence to SOPs and assist in developing/updating procedures.
- Participate in regular Food & Beverage leadership meetings.
- Safety & Sanitation
- Follow all food handling, TIPS®, sanitation, and health regulations.
- Wear required safety equipment, including non-slip, oil-resistant shoes.
- Report and address safety hazards immediately.
- Comply with OSHA, PPE requirements, and HAZMAT/MSDS protocols.
- Attendance
- Maintain reliable and punctual attendance.
- Recommend merit increases and personnel actions within guidelines.
- Respond to guest inquiries and coordinate special requests.
- Resolve guest complaints or escalate when necessary.
- Report unusual incidents, missing items, or suspected theft.
- Ensure alcohol is not served to minors or intoxicated guests.
- Notify management of guest-related issues or disturbances.
- Experience
- 1–2 years of progressive Food & Beverage experience in a hotel environment required.
- Prior supervisory experience preferred.
- Leadership
- Ability to train, mentor, and lead a team to exceed guest expectations.
- Operational Skills
- Ability to manage labor costs and staffing levels based on business demand.
- Communication
- Strong interpersonal and communication skills.
- Ability to handle sensitive or confidential information with discretion.
- Professional demeanor and positive attitude required.
- Problem Solving
- Strong analytical and decision-making skills.
- Ability to remain calm in high-pressure or emergency situations.
- Technical Skills
- Ability to learn and operate POS systems.
- Education & Training
- Completion of required training programs.
- TIPS® certification required upon hire.
- Food Handler’s Card required (or ability to obtain within 30 days).
- Additional Requirements
- Must be at least 21 years of age.
- Bilingual Spanish preferred.
- Must be able to read, write, and speak English effectively.
- Work Schedule
- Flexible availability required, including nights, weekends, and holidays.
- Ability to stand and walk for extended periods in a fast-paced environment.
- Frequent lifting, carrying, and handling of items (up to 50 lbs occasionally).
- Continuous reaching, bending, and movement during service.
- Ability to work in varying temperatures (hot kitchens, cold storage areas).
- Exposure to noise, odors, and crowded workspaces.
- Work around kitchen equipment, chemicals, and potential hazards.
- Visual acuity required for operating equipment and maintaining standards.
This job description is not intended to be all-inclusive. Team members may perform other duties as assigned to meet business needs. Management reserves the right to modify responsibilities and provide reasonable accommodations as necessary.