Food and Beverage Supervisor

Pacific Hospitality Group•Santa Ana, CA

About The Position

What You Will Accomplish Supervises subordinate lead personnel in the assigned restaurants and/or In Room Dining. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing and training team members. Recommends applicants for selection. Plans, assigns and directs work. May set work schedules. Recommends performance ratings. Recommends merit increases, promotions and reclassification. Determines work quality expectations and sets deadlines. Monitors day-to-day restaurant operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards. Takes or recommends corrective action as needed. Works to achieve budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability. Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints. Ensures all dining, service and kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participates in weekly/monthly inventories. May prepare and submit liquor and supply orders. Ensures equipment is properly maintained. Ensures compliance with all food and beverage regulations. Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures. Participates in weekly meeting with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met. Follows all standard food handling, RBS, sanitation and health department guidelines. Must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current SDS. Recommends merit decisions within budget or established guidelines. Recommends promotions or reclassifications within company policy. Responds to guest inquiries and coordinates special arrangements and requests. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft. Ensures that minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior. What You Will Bring Supervises the Food and Beverage teams in assigned area(s) to ensure guests receive the highest level of service and quality on a daily and consistent basis. Typically floats between areas vs. being assigned to a single restaurant.

Requirements

One to two years of increasingly responsible food and beverage experience in hotel environment required.
Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
Requires ability to serve needs of guests through verbal face-to-face interactions.
Contacts sometimes contain confidential/sensitive information so requires ability to use discretion.
Must demonstrate positive attitude and professional demeanor.
Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Requires attention to detail.
Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency situation.
Requires ability to learn and use POS computer systems used at the hotel.
Strong attention to detail and the ability to handle multiple tasks.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel.
Work schedules will include working on holidays, weekends and alternate shifts.
Must be at least 21 years of age to serve alcoholic beverages.
Must complete RBS® (Responsible Beverage Server) alcohol awareness certification as scheduled upon employment.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.

Nice To Haves

Prior supervisory experience desired.

Responsibilities

Supervises subordinate lead personnel in the assigned restaurants and/or In Room Dining.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing and training team members.
Recommends applicants for selection.
Plans, assigns and directs work.
May set work schedules.
Recommends performance ratings.
Recommends merit increases, promotions and reclassification.
Determines work quality expectations and sets deadlines.
Monitors day-to-day restaurant operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards.
Takes or recommends corrective action as needed.
Works to achieve budgeted revenues, controls expenses and maximizes profitability within assigned areas.
Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports.
Makes decisions and takes action based on that information to maximize profitability.
Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area.
Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
Ensures all dining, service and kitchen areas are clean and properly set up.
Maintains sufficient inventory of food, supplies and equipment and orders as needed.
Participates in weekly/monthly inventories.
May prepare and submit liquor and supply orders.
Ensures equipment is properly maintained.
Ensures compliance with all food and beverage regulations.
Monitors SOPs to ensure consistent exceptional service is provided.
Assists in developing and updating policies and procedures.
Participates in weekly meeting with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met.
Follows all standard food handling, RBS, sanitation and health department guidelines.
Must wear non-slip, oil-resistant shoes.
Follows all safety policies and procedures.
Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations.
OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.
Team members will be trained in the proper use and care of assigned PPE if applicable.
The hotel provides the required PPE.
Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager.
Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current SDS.
Recommends merit decisions within budget or established guidelines.
Recommends promotions or reclassifications within company policy.
Responds to guest inquiries and coordinates special arrangements and requests.
Resolves guest complaints within scope of authority; otherwise refers the matter to management.
Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
Ensures that minors and intoxicated persons are not served alcoholic beverages.
Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior.
Supervises the Food and Beverage teams in assigned area(s) to ensure guests receive the highest level of service and quality on a daily and consistent basis.
Typically floats between areas vs. being assigned to a single restaurant.