Food & Beverage Supervisor

About the Role:

The Junior Sous Chef at Canopy by Hilton Boston plays a crucial role in ensuring that our guests receive exceptional dining experiences that reflect our commitment to quality and service. This position involves overseeing daily operations within the food and beverage department, ensuring that all standards are met and exceeded. The Junior Sous Chef will be responsible for managing staff, coordinating with kitchen and service teams, and maintaining inventory levels to ensure smooth operations. Additionally, the role requires a focus on guest satisfaction, addressing any concerns promptly and effectively. Ultimately, the Junior Sous Chef will contribute to the overall success of the hotel by enhancing the dining experience and fostering a positive work environment for the team.

Minimum Qualifications:

• High school diploma or equivalent; a degree in hospitality management or a related field is preferred.
• Strong knowledge of food safety and sanitation regulations.

Preferred Qualifications:

• Experience in a hotel or upscale dining environment.
• At least 2 years of experience in a supervisory role within the food and beverage industry.
• Familiarity with point-of-sale systems and inventory management software.
• Certification in food safety management.

Responsibilities:

• Supervise daily operations of the food and beverage department, ensuring compliance with health and safety regulations.
• Train, mentor, and manage staff to deliver high-quality service and maintain a positive team environment.
• Monitor inventory levels and assist in ordering supplies to ensure the department runs efficiently.
• Collaborate with the kitchen team to create and update menus that meet guest preferences and seasonal trends.
• Address guest inquiries and complaints in a professional manner to enhance customer satisfaction.

Skills:

The required skills for this role include strong leadership and communication abilities, which are essential for managing a diverse team and ensuring effective collaboration. Attention to detail is crucial in maintaining high standards of service and food quality, while problem-solving skills are necessary for addressing guest concerns and operational challenges. Preferred skills such as familiarity with inventory management software will aid in efficiently tracking supplies and minimizing waste. Additionally, a background in menu development can enhance the dining experience by aligning offerings with guest preferences. Overall, these skills contribute to creating a welcoming atmosphere that encourages repeat visits and positive reviews.

Our DNA is EPIC

Enthusiastic Positive Intuitive Caring

Olshan Properties is proud to provide equal opportunity to all employees and applicants for employment without regard to age, race, religion, sex, sexual preference, national origin, disability, veteran status, or genetics.  We maintain a drug-free workplace.