F+B Supervisor - FT, Upscale experience required - days, nights, weekends

Kimpton Hotels & Restaurants•Denver, CO

12d•Onsite

About The Position

This role involves working in collaboration with restaurant management to craft an exciting, innovative, and memorable dining experience for all guests. The F+B Supervisor will lead a well-rounded and knowledgeable front-of-house team, ensuring proper guest service through thorough training in service etiquette and product knowledge. The position requires an employee who makes every effort to meet the needs of each and every guest, acting as an advocate for the restaurant, a creator of ridiculously personal experiences, and developing relationships with guests that will compel them to return.

Requirements

1 year of experience in a similar supervisory role is preferred.
Passion for crafting and personalizing guest experiences.
Highly motivated and flexible, with the ability to take initiative.
Food Handler and Alcohol Awareness Certifications (if applicable).
Able to prioritize multiple tasks in a dynamic environment.
Able to learn, retain, and present product, menu, and allergy information to guests.
Knowledge of or ability to learn the restaurant point-of-sale system.
Excellent communication and presentation skills.
Flexible schedule, able to work evenings, weekends, and holidays when needed.

Responsibilities

Lead service education through daily line-ups; new staff training programs; ongoing development programs and seminars; daily evaluation of restaurant service performance; employee discussion and evaluations; coordination of timely food production.
Work with restaurant managers and Chef to provide excellent quality and presentation of all food to the guests.
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
Communicate with management, employees, and accounting staffs, identifying attractive and developable personnel and providing necessary training as positions open.
Help to fill any open positions with qualified candidates. All personnel should receive regular, timely, and honest evaluations of their performance and potential.
Monitor the cleanliness of the restaurant internally and externally.
Coordinate kitchen cleanliness with Chef.
Coordinate service area maintenance when necessary.
Supervise all non-supervisory employees.
Assist with interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.