Food and Beverage Supervisor

Granite State Gaming & Hospitality•Rochester, NH

163d

About The Position

The Food and Beverage Front of House (FOH) Supervisor Assists in the coordination of the daily operations of the restaurant by performing the following duties delegated by the F&B Manager. Ensures smooth food and beverage operations of the entire restaurant.

Requirements

Minimum 3 years of FOH supervisory experience in a high-volume restaurant.
Strong listening and communication skills.
Problem-solving and critical thinking.
Must be able to work independently and on a team, maintaining a high level of performance.
Must be able to complete tasks in a timely and efficient manner while maintaining business standards.
Provide exceptional service to internal and external Guests while leveraging the knowledge of the position and the business.
Stay engaged and motivated with the business, department, and all Team Members at all levels while encouraging growth and development of self and others.
Build lasting relationships by demonstrating honesty, integrity, and effective communication.
Driven to exceed expectations while remaining accountable and fair.
Must be 21 years or older.
High school diploma, GED, or relevant experience.
Excellent customer service skills.
Excellent organizational skills and attention to detail.
Strong analytical and problem-solving skills.

Responsibilities

Interview and hire front of house staff.
Oversee new employee training.
Maintain a staff that is fully trained staff and able to provide the highest level of guest service.
Supervise all areas of service including servers, bartenders, food-runners and kitchen staff to troubleshoot any problem areas and ensure customer satisfaction.
Possess in-depth knowledge of all positions.
Answer telephones and model hospitality to your staff by delivering the highest levels of guest service.
Monitor the serving of guests and handling of guest complaints.
Create a healthy and professional work atmosphere by having open lines of communication with all employees.
Attend weekly manager meetings and quarterly all managers meetings.
Be a role model to your staff by following all company policies and procedures; act as a mentor; train them to become Assistant Managers.
Assist with implementing company policies and procedures pertaining to the restaurant.
Practice and enforce established safety standards and report all unsafe conditions to the proper person.
Control labor cost and maintain zero overtime.
Assist in performing regular inventory of food, beverage and dry goods.
Know your quarterly goals and work to reach them all in the designated time frame.
Strive to exceed last year’s sales.
Establish marketing goals to ensure share of market and profitability of products and/or services.
Work with GM to be able to understand monthly P&L; be able to spot weak areas; strategize ways to become a more efficient and effective manager; understand how your actions positively/negatively impact the bottom line.
Work on additional restaurant and operations related projects that may arise.
Other duties as assigned.