Food and Beverage Supervisor

THE RANCH AT LAGUNA BEACH•Laguna Beach, CA

1d•$30 - $30

About The Position

POSITION OVERVIEW Daily supervision and direction of restaurant staff. Assist in the development, implementation and maintenance of quality standards. Interact with guests to ensure a positive guest experience. NOTE: This description is not intended to be all-inclusive. Other related duties may be assigned as required in addition to the principal duties outlined above. SUPPORTIVE FUNCTIONS In addition, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of The Ranch:

Requirements

High school or equivalent education required. Bachelor’s Degree preferred.
Minimum of three years food and beverage service background and with at least one year restaurant supervisor or management required.
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.
Ability to supervise subordinate team members, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary. Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
Knowledge of The Ranch operations, its services, and facilities and of The Ranch food and beverage operations. Overall knowledge of food and alcoholic beverages. Must possess basic computational ability. Must possess basic computer skills.
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 be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs, occasionally.
Must be able to exert well-paced ability in limited space.
Must be able to bend, stoop, squat and stretch to fulfill cleaning/inspection tasks.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Regular attendance is essential to the successful performance of this position.
Flexibility with working hours and on-call rotation.
Weekends and Holidays are a must.
All team members must maintain a neat, clean and well-groomed appearance per The Ranch standards.

Nice To Haves

The ideal candidate will have operated a high-level fine dining establishment for one to two years.
Experience in a full-service restaurant in a hotel/resort environment desired.

Responsibilities

Attend daily line ups to ensure grooming guidelines and standards are set for the day. Communicate station allocation, side works, F&B specials and daily events.
Ensure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and the order takers.
Handle guest complaints in a friendly and professional manner.
Monitor and supervise set up and maintenance of service area to ensure that it is up to standard.
Interact positively with customers promoting The Ranch facilities and services.
Resolve problems to the satisfaction of involved parties.
Answer telephones in a clear voice, coordinate, and document reservations.
Maintain communication with all departments to ensure customer service needs are met.
Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.
Give guidance toward improvement and make necessary adjustments for consistency.
Assist is the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary supplies.
Provide direct service to guests as needed, including, but not limited to, order taking, serving tables, bussing tables, and cashier duties.