Food and Beverage Supervisor - Warehouse Food Hall

Geronimo Hospitality Group•Boise, ID

12d

About The Position

The Food and Beverage Supervisor oversees and coordinates planning, organizing, training, and leadership to achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The supervisor assists with training development, weekly ordering, interviewing, and hiring. The role also supports daily operational and managerial duties and helps ensure an efficient operation and a positive guest experience at Warehouse Food Hall.

Requirements

High school diploma or equivalent.
At least 1 year of front-of-house operations and/or assistant management experience.
High level of professionalism.
Knowledge of food and beverage service.
Excellent basic math skills.
Ability to operate a POS system.
Food Manager Certification (mandatory).
U.S. work authorization.
Must be at least 19 years of age.

Responsibilities

Assist with hiring, scheduling, payroll, inventory, and other managerial duties as assigned.
Oversee weekly ordering and communicate product alterations or substitutions as needed.
Understand and follow company policies, procedures, standards, specifications, guidelines, and training programs.
Assist in developing and improving training programs and policies and procedures.
Ensure guests receive welcoming, responsive, friendly, and courteous service.
Respond to guest inquiries and complaints.
Ensure food and products are consistently served according to company standards.
Achieve objectives for sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and a positive, productive work environment.
Control cash and other receipts by following cash-handling and reconciliation procedures.
Fill in where needed to maintain guest-service standards and efficient operations.
Develop staff in managerial and professional areas.
Prepare required paperwork, forms, reports, and schedules in an organized and timely manner.
Schedule labor according to anticipated business activity, staffing needs, and labor-cost objectives.
Understand and comply with applicable federal, state, county, and municipal health, safety, and labor regulations.