What are the responsibilities and job description for the Food and Beverage Supervisor position at Hotel Saint Vincent?
At Hotel Saint Vincent, we have a dedicated enthusiastic team of employees. We take pride in our employees and the products and services we provide. We consider ourselves leaders in the field of authentic hospitality. We strive to create unforgettable experiences by blending food, service, and design seamlessly. Our core values are Good neighbors, Generous, Authentic, Kind & Honest, Fun-Loving, Inclusive, Service Driven.
ABOUT HOTEL SAINT VINCENT (STV):
Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, a hotel started in 2021 by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. An architectural icon in the Lower Garden District since its conception in the 1860s, the red brick Beaux Arts-era style building was originally founded as The Saint Vincent’s Infant Asylum by Irish immigrant Margaret Haughery, a bakery owner and philanthropist celebrated for her humanitarian services in New Orleans. Keeping much of the original architecture, Hotel Saint Vincent honors the property’s storied past and Margaret’s legacy through a highly considered restoration—incorporating an elegant, modern design that complements the property’s historic character.
The following benefits are available to full-time employees:
Dental Insurance
Health Insurance
Life Insurance
Vision Insurance
Holiday pay after 90 days of employment
PTO
Employee discounts at our restaurants
Hotel Saint Vincent is looking for an energetic, exclusive Supervisor to join our Food and Beverage family!
The Supervisor is responsible for providing leadership, direction, and training to food service personnel and promoting a positive guest experience.
Fine dining experience is required.
Responsibilities:
- The Supervisor will oversee all restaurant activities during their assigned shift, ensuring effective restaurant operations.
- Supervise staff, handle cash management, and maintain cleanliness and safety standards.
- Train restaurant staff on service standards and hospitality culture.
- Assign job duties and oversee the completion of assigned tasks.
- Provide on-site, immediate resolution of customer service needs.
- Provide overall direction of food service operations according to San Lorenzo standards.
- Communicating professionally regarding shift activity.
- Performing other work-related duties as assigned and necessary.
SUPPORTIVE FUNCTIONS:
- Greeting customers, answering questions, making recommendations, accepting orders and payments, and providing exceptional customer service.
- Supervise staff activities and performance.
- Providing on-the-spot training and feedback.
- Communicating updates between shifts.
- Keeping records relating to deliveries, inventory, and production levels.
- Cleaning and restocking workstations and ensuring all equipment is sanitized and prepared for the next shift.
More detail about Hotel Saint Vincent part of MML Hospitality, please visit https://culinaryagents.com/entities/313933-Hotel-Saint-Vincent