Seasonal F&B Supervisor ("Supervisor/a de Alimentos y Bebidas Temporal")

Azul Hospitality•Redding, CA

8d•$19 - $21•Onsite

About The Position

Supervise and organize the hotel’s Food & Beverage functions to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. Take ownership of guest situations and follow up on requests to ensure a positive guest experience. The role supports hotel F&B outlets and works closely with the F&B leadership team. It includes oversight of service and product quality, menu planning, purchasing, inventory, staff training and development, and adherence to brand, safety, and operating standards. The position is seasonal at Branch House Bistro in Redding, California. Schedules may vary according to hotel business needs, and attendance at scheduled training sessions and meetings is required. The work is primarily indoors in a temperature-controlled environment, but may involve exposure to freezer and kitchen temperatures. The employee must maintain a neat, clean, and well-groomed appearance in accordance with property standards.

Requirements

High school diploma or equivalent required.
Three to five years of experience in Food & Beverage operations required.
Must be at least 21 years old to serve alcohol.
Safe Server Alcohol and Food Handlers certifications required.
Ability to speak, read, write, and understand the primary workplace language.
Good verbal, written, and electronic communication skills; ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Excellent leadership and customer-relations skills; ability to deal effectively with internal and external customers with patience, tact, and diplomacy and gather accurate information to resolve conflicts.
Detail-oriented, well-organized, and able to work independently while taking a hands-on approach.
Intermediate computer skills, basic computational skills, and knowledge of complex mathematical calculations, computer programs, and budgetary analysis.
Familiarity with Windows OS, MS Office, PMS, PBX, key systems, and POS.
Ability to analyze needs and make judgments to ensure appropriate tools are provided at the property level.
Strong issue-resolution and analytical skills with attention to detail.
Thorough knowledge of food products, standard recipes, and proper preparation; ability to distinguish product quality, taste, texture, and presentation and observe preparation.
Ability to perform essential job functions with or without reasonable accommodation.
Ability to work varying schedules based on hotel business needs.
Ability to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F, potentially for one hour or more.
Ability to stand and exert well-paced mobility for up to four hours, maneuver among simultaneous functions and in limited spaces, and reach other hotel departments promptly.
Ability to lift up to 45 pounds and push or pull carts and equipment weighing up to 250 pounds.
Ability to perform duties involving grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, vision, smelling, tasting, and occasional bending, stooping, squatting, and stretching.
Finger dexterity and ability to use office equipment, including computers, printers, 10-key adding machines, multi-line phones, filing cabinets, fax machines, photocopiers, dollies, and related equipment.
Ability to pick, pinch, type, and perform substantial wrist and hand movements.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Support and supervise hotel F&B outlets in coordination with the F&B leadership team.
Communicate with vendors and suppliers to support the timely rollout of seasonal food options.
Participate in monthly, quarterly, and annual departmental inventories and submit inventory reports to accounting on time.
Monitor service and product quality; maintain food quality and consistency in food delivery and standards.
Cooperate in menu planning and preparation, and order food and beverage supplies.
Stay current on brand requirements and restaurant changes, and attend mandatory meetings.
Lead, coach, evaluate, and encourage improvement among F&B staff to achieve exceptional guest service and staff satisfaction.
Maintain a positive, energetic attitude and professional appearance; model expected conduct, punctuality, and work standards.
Perform general cleaning according to hotel procedures and safety and health standards.
Review customer acceptance of the restaurant and bar and recommend operating or marketing policy changes to management when sales or market conditions indicate a need.
Arrange and supervise new-staff training on the property, operating procedures, and policies; cross-train staff on positions and equipment, use follow-up checklists, and retrain staff as needed.
Assist with guest inquiries; follow company, safety, and security policies and procedures; report maintenance issues, safety hazards, accidents, or injuries; and perform other reasonable duties requested by supervisors.
Maintain regular attendance and attend scheduled training sessions and meetings.
Handle physical duties including standing and moving for extended periods, lifting up to 45 pounds, pushing or pulling carts and equipment up to 250 pounds, and performing cleaning and other tasks involving bending, reaching, climbing, and repetitive movements.