Food and Beverage Supervisor

Rochester Airport Marriott•Rochester, NY

23d

About The Position

Hospitality Management Corporation is a Dallas based privately held provider of management solutions and hospitality industry services, each customized to fit our clients’ unique needs. HMC’s core value and mission is to provide our clients with the finest management expertise the industry has to offer with integrity, honesty, and open communication. When choosing to work for a company, HMC should be your first choice due to a well-deserved record of Honesty, Professionalism, Experience, Innovation, Flexibility, Customer Service and most importantly – Results. HMC believes that a company is only as strong as its team members. Team members are encouraged by their superiors to push themselves and are provided with the resources to ensure that success is achieved. We are currently searching for a Food/Beverage Supervisor for the Marriott Rochester Airport . The F&B Supervisor assists in overseeing the restaurant, room service, Concierge room and Banquet operations to provide good quality service, food and beverage presentation and guest experience.

Requirements

High school diploma or GED plus 1 year of related experience; or any equivalent combination of education and experience which provides the above knowledge, skills and abilities.
Minimum 21 years of age to serve alcoholic beverages.
2 years experience as F&B Supervisor.
Must have good understanding of the English language and previous guest/customer relations training.
Must be TIPS, CARE (or equivalent) certified, or become certified by the first day on the job.

Nice To Haves

Certification of previous training in liquor, wine and food service preferred.

Responsibilities

Train staff in food prep, service, sanitation, and safety procedures
Supervise daily operations and ensure high-quality food and service standards
Handle cash, prepare deposits, and assist with payroll
Oversee inventory, ordering, and supply management
Monitor cleanliness of kitchen and dining areas
Address and resolve guest complaints professionally
Assign shifts, manage scheduling, and evaluate employee performance
Enforce safety and operational procedures to reduce waste and improve efficiency
Assist with hiring, training, and disciplinary actions
Forecast staffing and supply needs based on business levels
Greet and seat guests, take reservations, and present bills
Maintain accurate records of operations and personnel