Breakfast Supervisor

JOB OVERVIEW

Supervise breakfast operations including the preparation and serving of food and beverage items while interacting with guests in a friendly and courteous manner consistent with brand and sustainability standards.

REPORTS TO

Assistant General Manager

DIRECT REPORTS

SHS Breakfast Attendants

KEY RELATIONSHIPS

Internal: SHS Managers and hourly staff

External: Hotel vendors and suppliers

ESSENTIAL JOB FUNCTIONS

• Interview, select, train, schedule, coach and support associates, ensuring associates perform in accordance with standards
• Engage guests to offer assistance and to check on satisfaction
• Be aware of and communicate guest service scores to drive improvement and higher guest satisfaction
• Recognize repeat guests and anticipate needs based upon breakfast preferences
• Assist with setting up, cleaning and organizing breakfast service and pantry areas
• Take and record temperature of food and food storage areas such as refrigerators and freezers. Ensure documentation is up to BSA standards at all times
• Ensure food is properly stored in designated containers and storage areas and meets food handling standards
• Monitor and order supplies or food items and restock as necessary to maintain inventory
• Assist guests with special requests and resolve guest complaints.
• Follow sustainability guidelines and practices
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards
• Perform other duties as requested by management
• Order food and supplies as needed and adhere to budgetary guidelines
• Produce weekly schedules and adhere to labor standards

PHYSICAL DEMANDS & WORK ENVIRONMENT

The physical demands & work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their direct report.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

ESSENTIAL QUALIFICATIONS

• High School diploma preferred
• Food Sanitation a plus, required within 90 days of employment
• Previous food and beverage/culinary experience required or equivalent training
• Supervisory experience preferred
• Possess excellent verbal and written communication skills
• Understand daily hotel operations and systems
• Must read, write and speak the English language. Bi-lingual Spanish preferred
• Flexible schedule during high business volume
• Work schedule varies and may include working on holidays and weekends