F&B Supervisor - Hampton Inn & Suites, Kahului, HI

Hotel Equities•Kahului, HI

2d•$25

About The Position

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Food & Beverage Supervisor for Hampton Inn & Suites Maui North Shore in Kahului, HI. BRIEF OVERVIEW OF ROLE RESPONSIBILITIES Assists with restaurant revenue generation Streamlines restaurant operations to include products and services Oversees team performance Assists with Hiring, onboarding and training new and current ambassadors Manages and mediates team and guest engagements Ensures and measures guest satisfaction across all appropriate platforms Adhere to health and safety guidelines state or local requirements Adhere to brand and management guidelines and operational standards Assists with ambassador relations to include coaching and counseling Assists with daily payroll and tip-tracking responsibilities Assists with beverage programming, including menu engineering and ordering Manages inventory for department (daily and month end) DEFINED OVERVIEW OF ROLE RESPONSIBILITIES Build, lead and manage a direct outlet and team to its full potential. 1. Directly responsible for supporting, guiding, and developing leadership and hourly ambassador performance, to include, but not limited to Create consistency in products and services. Has awareness; demonstrates and leads by example to exceed outlet needs and expectations. Multitasks with accuracy; develops responsibility and promotes accountability within a team environment. Create memorable guest experiences through service dynamics and remarkable service. Provides adequate communication that guides desired action and behaviors for departmental productivity. Adopt positive mindsets that focus on solutions with strong problem-solving techniques. Stay current and connected to industry trends and standards to influence guest and ambassador experiences. Provides robust supervision that encourages individual and collective growth with desired results, driven by team goals and objectives. Define, evaluate, and modify where necessary. Conducts performance evaluations that celebrate strengths and identify areas of improvement with constructive feedback. Expects the best, makes a difference through applauding effort and progress and celebrates individual and collective successes Ensures there is follow-up, follow-through, and accountability when goals are not met with a detailed action plan for improvements. Provides ample direction within a healthy learning environment that promotes clear and consistent expectations with accountable measures. Guides and supports team members to be effective and efficient while under pressure. Flexible and approachable in daily operations in relation to training, service execution and overall performance. Promotes and exhibits good time management in all operational aspects of planning, service and execution. Provides leadership with constructive coaching and counseling measures to correct undesirable actions and behaviors that produce positive outcomes. Takes an active role in overall performance; actively listens to ambassadors to strengthen skills, knowledge and understanding of all outlet roles and responsibilities. Makes effective decisions driven by awareness and experience to cultivate a positive working environment. Retains current and recruits potential new ambassadors and guests. Engages and fosters emotional connections that preserve relations with continued support and direction. Teaches in the moment for immediate excellence and drives talents through focus and detail. Provides operational control that promotes optimal performance opportunities with achievable measures and rewarding results. Rectifies projects/programs in crisis with quick, firm intervention to gain operational control and strengthen overall operations. Be proactive, not reactive, to operational changes that fluctuate with business demands and personalize the guest experience for long-term sustainability. Product and Service Development 1. Directly responsible for daily operations and outlet growth, including, but not limited to Oversees service execution of the main dining room and PDR space in partnership with outlet leadership and event coordinators. Preserves an immaculate appearance, conducts daily inspections prior, during, and post service in adherence to brand/property/outlet standards. Adheres to all health and safety procedures, to include food handling and hygiene standards and beverage regulations. Proactively plans and delivers daily pre-shift huddles in partnership with the culinary team in preparation for service. Prepares and submits operational reports and other administrative documentation required by departmental/property leadership within the predetermined timelines. Ensures that all outlet menus are accurate and priced accordingly in the POS system for effective service and profitability. Periodically evaluate restaurant equipment for repairs and maintenance; schedule service needs in a timely fashion. Creates, defines and reviews clear and consistent goals and objectives that are purposeful to service and task-oriented. Creates, recommends and implements purposeful promotions that generate additional revenue outside of normal outlet operations. Proactively plan for upcoming holiday and seasonal menu changes in adequate time to include menu implementation, promotion and marketing practices and POS system updates Assists with creating and implementing purposeful community food and beverage programs and events, property wide. Adheres to company/property grooming standards and promotes required criteria within their direct team. Attends departmental and leadership meetings as required by senior leaders. Developing Guest Relations 1. Directly responsible for guest interactions, including, but not limited to Provides an exceptional level of hospitality that excites and intrigues all. Guest engagement (prior, during and post-dining experience) Proactively assesses guest satisfaction trends. Table touches throughout service. Evaluate all social platform reviews and GSS feedback; recognize and develop opportunities of improvement to actively overcome underperformances. Provides remarkable guest recovery with genuine interactions that focus on individual experiences that preserve the guest experience before they leave the establishment. Provides follow-up measures, if necessary Build historical data via a reservation platform and acknowledge guest loyalty and recognize new guests. Tracks and evaluates individual and collective performances to develop service performance. Develops service dynamics; actively manages reservation and waitlist systems to outlets’ full potential by supervising capacity and pace of service. Outlet-specific cost controls 1. Directly responsible for outlet profitability by maximizing revenue and minimizing expenditure, including, but not limited to Adheres to food and beverage controls, preserving food and beverage costs. Adheres to labor controls concerning budget, forecast and actuals. Develops server financial performance, improving average check spends. Create, develop and execute incentive programs to maximize sales and revenue. Maintains sales knowledge and actively discusses financial performance goals. Creates realistic outlet schedules and approves timesheets in relation to business demands. Comply with property standards and deadlines by owning payroll processes. Assist with month-end inventory. Outlet training and education 1. Directly responsible for developing daily/weekly/monthly training topics for all restaurant positions, to include, but not limited to Leadership, servers, hosts, dining room assistants and bussers 2. Directly responsible for implementing all training programs, including, but not limited to Breakfast, lunch and dinner service standards Steps of service Service etiquette and excellence Critical moments of service Awareness and attention to detail Opening and closing procedures Beverage knowledge to include beer, wine and liquor State/Brand alcohol awareness certification compliance Menu knowledge POS system practices Cash handling procedures Financial reporting (end of shift) Accurate tip reporting Reservation system Digital menu compliance Safety and sanitation standards Policies and procedures 3. Development of training tools and resources for continued education 4. Directly responsible for BSA Standards and training compliance

Responsibilities

Assists with restaurant revenue generation
Streamlines restaurant operations to include products and services
Oversees team performance
Assists with Hiring, onboarding and training new and current ambassadors
Manages and mediates team and guest engagements
Ensures and measures guest satisfaction across all appropriate platforms
Adhere to health and safety guidelines state or local requirements
Adhere to brand and management guidelines and operational standards
Assists with ambassador relations to include coaching and counseling
Assists with daily payroll and tip-tracking responsibilities
Assists with beverage programming, including menu engineering and ordering
Manages inventory for department (daily and month end)
Build, lead and manage a direct outlet and team to its full potential
Create consistency in products and services
Create memorable guest experiences through service dynamics and remarkable service
Provides adequate communication that guides desired action and behaviors for departmental productivity
Adopt positive mindsets that focus on solutions with strong problem-solving techniques
Stay current and connected to industry trends and standards to influence guest and ambassador experiences
Provides robust supervision that encourages individual and collective growth with desired results, driven by team goals and objectives
Define, evaluate, and modify where necessary
Conducts performance evaluations that celebrate strengths and identify areas of improvement with constructive feedback
Expects the best, makes a difference through applauding effort and progress and celebrates individual and collective successes
Ensures there is follow-up, follow-through, and accountability when goals are not met with a detailed action plan for improvements
Provides ample direction within a healthy learning environment that promotes clear and consistent expectations with accountable measures
Guides and supports team members to be effective and efficient while under pressure
Flexible and approachable in daily operations in relation to training, service execution and overall performance
Promotes and exhibits good time management in all operational aspects of planning, service and execution
Provides leadership with constructive coaching and counseling measures to correct undesirable actions and behaviors that produce positive outcomes
Takes an active role in overall performance; actively listens to ambassadors to strengthen skills, knowledge and understanding of all outlet roles and responsibilities
Makes effective decisions driven by awareness and experience to cultivate a positive working environment
Retains current and recruits potential new ambassadors and guests
Engages and fosters emotional connections that preserve relations with continued support and direction
Teaches in the moment for immediate excellence and drives talents through focus and detail
Provides operational control that promotes optimal performance opportunities with achievable measures and rewarding results
Rectifies projects/programs in crisis with quick, firm intervention to gain operational control and strengthen overall operations
Be proactive, not reactive, to operational changes that fluctuate with business demands and personalize the guest experience for long-term sustainability
Oversees service execution of the main dining room and PDR space in partnership with outlet leadership and event coordinators
Preserves an immaculate appearance, conducts daily inspections prior, during, and post service in adherence to brand/property/outlet standards
Adheres to all health and safety procedures, to include food handling and hygiene standards and beverage regulations
Proactively plans and delivers daily pre-shift huddles in partnership with the culinary team in preparation for service
Prepares and submits operational reports and other administrative documentation required by departmental/property leadership within the predetermined timelines
Ensures that all outlet menus are accurate and priced accordingly in the POS system for effective service and profitability
Periodically evaluate restaurant equipment for repairs and maintenance; schedule service needs in a timely fashion
Creates, defines and reviews clear and consistent goals and objectives that are purposeful to service and task-oriented
Creates, recommends and implements purposeful promotions that generate additional revenue outside of normal outlet operations
Proactively plan for upcoming holiday and seasonal menu changes in adequate time to include menu implementation, promotion and marketing practices and POS system updates
Assists with creating and implementing purposeful community food and beverage programs and events, property wide
Adheres to company/property grooming standards and promotes required criteria within their direct team
Attends departmental and leadership meetings as required by senior leaders
Provides an exceptional level of hospitality that excites and intrigues all
Guest engagement (prior, during and post-dining experience)
Proactively assesses guest satisfaction trends
Table touches throughout service
Evaluate all social platform reviews and GSS feedback; recognize and develop opportunities of improvement to actively overcome underperformances
Provides remarkable guest recovery with genuine interactions that focus on individual experiences that preserve the guest experience before they leave the establishment
Provides follow-up measures, if necessary
Build historical data via a reservation platform and acknowledge guest loyalty and recognize new guests
Tracks and evaluates individual and collective performances to develop service performance
Develops service dynamics; actively manages reservation and waitlist systems to outlets’ full potential by supervising capacity and pace of service
Adheres to food and beverage controls, preserving food and beverage costs
Adheres to labor controls concerning budget, forecast and actuals
Develops server financial performance, improving average check spends
Create, develop and execute incentive programs to maximize sales and revenue
Maintains sales knowledge and actively discusses financial performance goals
Creates realistic outlet schedules and approves timesheets in relation to business demands
Comply with property standards and deadlines by owning payroll processes
Assist with month-end inventory
Directly responsible for developing daily/weekly/monthly training topics for all restaurant positions
Leadership, servers, hosts, dining room assistants and bussers
Directly responsible for implementing all training programs
Breakfast, lunch and dinner service standards
Steps of service
Service etiquette and excellence
Critical moments of service
Awareness and attention to detail
Opening and closing procedures
Beverage knowledge to include beer, wine and liquor
State/Brand alcohol awareness certification compliance
Menu knowledge
POS system practices
Cash handling procedures
Financial reporting (end of shift)
Accurate tip reporting
Reservation system
Digital menu compliance
Safety and sanitation standards
Policies and procedures
Development of training tools and resources for continued education
Directly responsible for BSA Standards and training compliance