Food and Beverage Supervisor- Westin/ Solea

GRAND PACIFIC RESORTS INC•Carlsbad, CA

96d•$27 - $28•Onsite

About The Position

To be a food and beverage leader for all hotel functions; Verise Restaurant, bar, grab & go, and poolside. To specify what the expectations are and to walk the talk. To be the leader in product awareness and to strive to set Hotel Solea apart from the industry as the leader in service, product, and sales. This role involves ensuring staff have full knowledge of mixology, product, and service, and that beverage offerings are cutting edge and geared towards profitability. The wine and drink lists are continuously evolving. The supervisor is responsible for maintaining bars, proper pricing, cost containment, and updating the P.O.S. system and banquet menu pricing quarterly. Menu abstracts and wine list pricing are evaluated quarterly, and dead stock items should be sold within 60 days. Inventory management is crucial to avoid shortages or excess. Employee management includes schedule writing, covering absences, and managing coaching and counseling. Regular training sessions on procedures and products are conducted, and the supervisor is expected to be on the floor daily to ensure positive guest experiences. Self-development through activities like wine and whiskey dinners is encouraged.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
Ability to solve problems and make rational decisions.
Knowledge of resort food and beverage operations.
Knowledge of food and alcoholic beverages.
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Must have current CA Food Handler’s Card
TIPs Certification
High school or equivalent education required.
2+ years previous restaurant management experience in a casual/fine fair required.
Previous experience with POS required

Nice To Haves

Bachelor’s Degree preferred.
experience with InfoGenesis preferred.

Responsibilities

To be a food and beverage leader for all hotel functions; Verise Restaurant, bar, grab & go, and poolside.
To specify what the expectations are and to walk the talk.
To be the leader in product awareness and to strive to set Hotel Solea apart from the industry as the leader in service, product, and sales.
To ensure all staff have full knowledge of Mixology, product, and service.
To ensure that our beverage offerings are cutting edge and geared towards profitability.
Our wine list and drink list are continuously evolving and are cutting edge.
To ensure bars are maintained and proper pricing is involved.
Cost containment: To ensure bars are established and maintained. Cost controls put into place and maintained. (For example but not limited too – Guest check rung and presented for every transaction- Bottle, inventory, ect. )
P.O.S system functions of proper pricing and banquet menu pricing updates quarterly.
Menu abstracts evaluated quarterly and inventory/Bars adjusted to sales.
Wine list pricing evaluated (to include room service) quarterly.
Dead stock items to be sold in a maximum of 60 days.
Inventory management (Don’t run out/Don’t have excess)
Employee management: Schedule management to include but not limited to writing beverage schedules, covering tardiness, call offs, and ect.
Manage coaching and counseling of staff, documentation if and when specifies by direct reports or H.R.D.
Regularly training sessions with the staff on procedures and products.
Daily operations being on “The Floor” and ensuring guest experiences are positive.
Self development (wine dinners, whiskey dinners, ect.) This resulting in self development.
Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
Additional duties as necessary and assigned.