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

Azul Hospitality•Salt Lake City, UT

1d•$24 - $25•Onsite

About The Position

Supervise and organize the hotel’s Food & Beverage outlet functions to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. Ensure a positive guest experience by taking ownership of situations and following up on requests. Work closely with the F&B leadership team, lead and coach staff, support outlet operations, and help maintain consistent service and product quality. The role may require varying schedules according to hotel business needs, as well as attendance at scheduled training sessions and meetings.

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 language used in the workplace.
Good verbal, written, and electronic communication skills; strong leadership, customer relations, organizational, and detail-oriented skills.
Intermediate computer skills and basic computational skills; knowledge of computer programs, mathematics, and budgetary analysis.
Ability to analyze and anticipate user needs and ensure appropriate tools are available at the property level.
Ability to work effectively with internal and external customers, using patience, tact, and diplomacy, and to gather accurate information to resolve conflicts.
Knowledge of the basic functions of Windows OS, MS Office, PMS, PBX, key systems, and POS.
Self-driven, able to work independently, and willing to take a hands-on approach.
Strong issue-resolution and analytical skills with attention to detail.
Thorough knowledge of food products, standard recipes, and proper preparation; ability to assess product quality, taste, texture, presentation, and preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Ability to perform the essential functions with or without reasonable accommodation.
Ability to work varying schedules based on hotel business needs and maintain regular attendance.
Ability to meet physical demands including working in temperatures from freezer conditions to hot kitchens; standing and moving for extended periods; lifting up to 45 pounds; pushing or pulling carts and equipment weighing up to 250 pounds; and bending, climbing, squatting, stretching, and performing repetitive movements.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Support and supervise hotel Food & Beverage outlets in coordination with the F&B leadership team.
Communicate with vendors and suppliers to support timely rollout of seasonal food options.
Participate in monthly, quarterly, and annual department inventories and submit inventory reports to accounting on time.
Monitor service and product quality; help maintain 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.
Attend mandatory meetings and scheduled training sessions.
Lead, coach, evaluate, and encourage staff to improve guest service and staff satisfaction.
Maintain a positive attitude, professional appearance, and high standards of conduct and work.
Perform general cleaning according to hotel procedures and safety and health standards.
Review customer acceptance of the restaurant and bar; recommend operating or marketing policy changes when sales or market conditions indicate a need.
Arrange, provide, and supervise training for new staff, including property familiarization, operating procedures, and policies.
Cross-train staff in positions and equipment within the area of responsibility, use and follow up on checklists, and retrain staff as needed.
Model adherence to policies and procedures and high standards of performance, punctuality, and professionalism.
Assist with guest inquiries; follow company, safety, and security policies and procedures; and report maintenance issues, hazards, accidents, or injuries.
Perform other reasonable duties as requested by direct or indirect supervisors.