Food and Beverage Operations Supervisor

Algonquin Resort•Town of Saint Andrews, NB

8d•Onsite

About The Position

The primary duties of the F&B OPERATIONS SUPERVISOR are to train (according to company standards), supervise, and assist servers, in the smooth operation of the restaurant. Ensuring guests are provided timely friendly service.

Requirements

Previous experience as a leader in a restaurant/dining room operation.
Restaurant serving experience required in fast pace high volume restaurant
Have a passion for providing great customer service.
Able to work afternoons, and potentially long days
Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
Must be friendly and committed to a high level of guest service.
Proficiency in Microsoft Office (Excel/Word/Outlook) and Micros P.O.S. system.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Nice To Haves

Completed post-secondary degree, diploma or certificate preferably in Hotel and Restaurant Management, Hospitality, Business or similar is an asset

Responsibilities

Supervise and manage day-to-day operations of food and beverage including quality and a high level of customer service.
Ensures all service and sanitation standards in lounge, restaurant and room service areas.
Reviews staffing levels to ensure that guest service, and operational needs.
Identify and facilitate the development of others through coaching and mentoring.
Develop and monitor specific goals and objectives (daily).
Ensures compliance with all food & beverage policies, liquor laws, food handling, standards, sanitation standards, and procedures.
Encourages and maintains open, collaborative relationships with employees.
Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
Provides guidance and direction to the team, including setting and monitoring performance standards.
Identifies the developmental needs of others.
Ensures employees are treated fairly and equitably.
Facilitate ongoing employee training and development.
Solicits employee feedback, utilizes an "open door" policy, and reviews employee satisfaction results to identify and address employee problems or concerns.
Perform other reasonable job duties as requested.