F&B Outlet Supervisor-1

Sonesta International Hotels Corporation•Royal Sonesta San Juan, PR

13d

About The Position

The Outlet Supervisor is responsible for consistently delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives covering all areas of the Food Service. The Outlet Supervisor is responsible for preparing the hotel for the day’s business. The Outlet Supervisor's focus is on guest and associate satisfaction, expense control and product and service quality and will lead to their contribution to the overall goals of the hotel.

Requirements

Ability to speak, read, and write fluent English; other languages beneficial.
Professional verbal and written communication skills.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
Problem solving, reasoning, motivating, organizational and training abilities.
Ability to prioritize and organize work assignments.
Valid driver’s license required.
Frequently standing up, bending, climbing, kneeling, and moving about the facility

Nice To Haves

Bachelor’s degree in Hotel Administration, Business Administration or related field preferred.
Two years of previous supervisory experience preferred.
Experience with Microsoft Office and Opera systems is a plus.

Responsibilities

Deliver on the promise of Sonesta Service in all interactions with guests and clients.
Manage according to the Sonesta G.U.E.S.T. standards and instill a passion for customer service in all associates of the hotel.
Ensure the hotel is properly supplied with all guest amenities, all food and beverage outlets are meeting guest expectations, and the hotel is properly maintained and clean.
Manage both the daily execution of the breakfast, evening social and the pour food and beverage operation, to ensure standards of operation and quality and guest satisfaction are maintained.
Ensure the shoppe convenience store is stocked and maintained in an orderly and appealing manner.
Monitor inventory and order replenishments in a timely and efficient manner.
Purchase and/or requisition for the inventory to ensure adequate minimum and maximum stocks of all food, beverage, material, and equipment.
Monitor and control food and beverage costs and ensure procedures are followed to ensure the security and proper storage of food and beverage products, inventory, and equipment and to minimize waste.