Food & Beverage Supervisor- Hyatt Riverfront

Offering over 20 years of experience, Onix Hospitality currently owns and manages eight award-winning, top-performing hotels in the Mid-Atlantic region and Florida, operating over 1,000 hotel rooms across its growing portfolio and serving more than half million customers annually. We are currently looking for a Food and Beverage Supervisor.

Onix Hospitality rewards it’s employees for their hard work and dedication to providing the best service possible, with a wide-range of benefits and perks to show we care.

BENEFITS AND PERKS WE OFFER

Benefits

• Competitive Salary

• Affordable Medical, Dental, and Vision Benefits for You & Your Family

• 401k Retirement With Company Match

• Flexible Spending Accounts (FSA) 

• Paid Time Off & Paid Holidays

• Short-term Disability and Maternity Leave Options, Personal and Family Medical Leave

• Company provided Life Insurance and Long Term Disability Coverage

Employee Perks Program

• Tickets At Work for Discounted Entertainment Tickets!

• Tuition Reimbursement

• In Facility Training/Inservice Programs

• Employee Assistance Program

• Free Will/Estate Preparation Services

• Optional Legal & Identity Protection Services

• Verizon Wireless Discount

Responsibilities and Duties

The Food & Beverage Supervisor is responsible for the oversight of the activities in the food and beverage department as well as ensuring compliance with health, safety, sanitation and alcohol awareness standards. The Food and Beverage Supervisor also helps ensure the highest of standards with food and beverage quality, service and marketing to maximize profits and insure outstanding customer service. They are also responsible for interviewing, training, supervising, counseling, scheduling, and evaluating staff.

• Consistently ensure the maximum guest satisfaction while dining in the restaurant.

• Pre-meal meeting conducted with service staff on a daily basis.

• Supervision of floor during operation and responsible for overseeing all scheduling within the department.

• Ensure kitchen, stewarding and cashier staff is on duty as scheduled.

• Must cook in the kitchen as necessary.

• Coordinate all functions in the dining room during service.

• Monitor and critique the quality and consistency of the food product and monitor guest satisfaction and comments regarding food and service.

• Maintain and/or update special boards, and ensure descriptions are posted accurately.

• Be familiar with clients so that there is constant recognition of all repeat guests.

• Maintain the physical atmosphere and cleanliness of the restaurant.  Ensure entire Food & Beverage department staff are provided with uniforms and name tags, and upholds company and brand grooming standards.  During service, constantly inspect tabletops, side-stations and tray stands.

• Ensure all equipment is in good condition and clean.

• Contribute to the profitability of the restaurant through cost control effectiveness.

• Administrative responsibilities as needed

• Constantly perform positive up-selling techniques with service staff.

• Implement sales promotions and merchandising programs.

• Be familiar with all beverage-related procedures and equipment and assist the cashier when needed.

• Know and adhere to all company policies and procedures.

• Know emergency procedures (including CPR) and work to prevent accidents.

• Be familiar with and enforce all policies related to liquor liability laws.

• Review operating statements and provide explanation/plan of correction on unusual overages and shortages. Must meet budgeted goals. Consistent preparations of budget process reports, and participate in the annual budgeting process.  Perform general/routine cleaning tasks using standard cleaning products as assigned by the General Manager to adhere to health and safety standards.

Qualifications

• Food & Beverage Management experience required.

• Knowledge of food products, standard recipes, and proper preparation.

• Must obtain any and all government, company, and brand required licenses/certification(s).  

• Firm knowledge of operating all kitchen equipment: deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.  

• Ability to withstand temperature variations, both hot and cold