Cloister Courtyard Supervisor

The Boca Raton•Boca Raton, FL

About The Position

The Cloister Courtyard Supervisor assists the Restaurant Manager with restaurant management and maintains high standards of food and beverage quality and service to maximize profits through outstanding customer service. The role oversees restaurant operations, including breakfast, room service, and barista service, and has regular contact with guests and members. It reports to the Restaurant Manager.

Requirements

High school graduate or equivalent required.
Thorough knowledge of room service operations, including food, beverages, supervision, service techniques, and guest interaction.
Knowledge of beverage operations and wines.
Strong mathematical abilities to determine and track inventory, controls, revenue production, and hotel financial statements.
Ability to communicate in English orally and in writing with guests and employees, including using patience, tact, and diplomacy to defuse anger, gather accurate information, and resolve problems.
Ability to work under pressure and handle stressful situations during busy periods.
Ability to access and accurately enter information using a moderately complex computer system.
Interpersonal skills to provide overall guest satisfaction.
Willingness to work as a team player and perform duties asked of the team; demonstrate honesty, integrity, humility, and leadership.
Food Service Sanitation certification.
Lift up to 50 pounds, with frequent lifting and carrying of objects up to 25 pounds; walk or stand to a significant degree and reach, handle, feel, talk, hear, and see.

Nice To Haves

Four-year college degree preferred.
At least one year of experience in a related field preferred.
Alcohol Service permit, if required by the state.
CPR certification preferred.

Responsibilities

Train, supervise, counsel, and discipline staff to support efficient outlet operations.
Organize and conduct pre-shift and departmental meetings, communicate information such as house count and menu changes, and schedule and direct staff assignments.
Ensure restaurant sanitation and safety standards are met for guests and employees, equipment is working, and facilities are attractive; provide improvement guidance, implement adjustments, and oversee timely completion of repairs and maintenance work orders.
Manage and monitor food and beverage product quality and guest satisfaction; inspect preparation, temperatures, appearance, taste, and service, and take corrective action as needed.
Interact with guests to obtain feedback and investigate and resolve guest complaints in a timely manner.
Forecast inventory usage and monitor supplies, including linens, glassware, silverware, china, and condiments; oversee setup of dining and service areas.
Review customer satisfaction for breakfast, room service, and barista service, and recommend marketing or operational policies and procedures in response to demand and market changes.
Ensure compliance with company policies and procedures, applicable local, state, and federal laws and regulations, and cleanliness and sanitation requirements.
Participate in developing, implementing, and marketing new menus and promote cross-selling of other hotel outlets.
Assist the General Manager in building and managing front-of-house and back-of-house teams.
Implement and maintain company policies and procedures and foster a positive culture committed to excellence.
Create forecasts and budgets for controllable costs and maintain standards relating to health department, fire safety, and employment regulations.