F&B Supervisor

HRI Hospitality•San Antonio, TX

5d•Onsite

About The Position

The F&B Supervisor is responsible for assisting the F&B Director with the supervision of the Restaurant and Room Service on the execution of events. Schedule for this position is primarily evenings, weekends, and holidays.

Requirements

High School graduate or equivalent
Must have previous Food and Beverage supervisory experience in a similar environment
Must be able to work flexible shifts and schedules, including weekends and some holidays
Must work well with or without direct supervision
Must be neat and well-groomed at all times
Needs to be flexible, self-motivated, and positive and have a professional attitude towards guests, co-workers, and management.

Responsibilities

Supervise, guide, and direct Restaurant/Room Service/Banquet employees.
Provide accurate feedback on performance to the F&B Director.
Assist servers, bussers, and hosts on the floor during all meal periods.
Ensure that department goals are communicated, understood, and met by all employees.
Ensure that Restaurant/Banquet/Room Service employees are trained on technical and service aspects of the job (e.g., food or room preparation, customer service).
Provide constructive feedback to employees to help them perform their jobs better.
Supervise daily restaurant operations, establishing and maintaining dining room policies and procedures.
Oversee Banquet events as directed by the F&B Director.
Monitor and inspect food and beverage deliveries.
Inspect food and beverage outlets for proper storage, sanitation, security, neatness, and rotation of inventory.
Work with management to ensure that employees have the necessary resources to effectively perform their jobs. (e.g., supplies, equipment).
Responsible for Guest Satisfaction in terms of food and beverage, hospitality, and service standards.
Responsible for engaging the guests at every table with friendly dialogue.
Provide a safe working environment by ensuring compliance with safety EcoSure and Health Department requirements.
Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
Supervise and reconcile cash controls for each shift in attendance.
Act as a "bridge" between management and Restaurant/Banquet/Room Service employees to facilitate department operations.
Collaborate with management to recognize and celebrate Restaurant/Banquet/Room Service employees' performance contributions (e.g., department recognition programs).
Collaborate with management to develop and carry out ideas and procedures to continuously improve the department's performance.