Food Bev Supervisor ("Supervisor/a de Alimentos y Bebidas")

Azul Hospitality•Springdale, UT

4d•$22 - $25•Onsite

About The Position

Supervise and organize the hotel's food and beverage outlet functions to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. Take ownership of guest situations and follow up on requests to ensure a positive guest experience. The role supports the hotel’s food and beverage outlets, works closely with the food and beverage leadership team, and leads staff toward strong guest service and staff satisfaction results. The supervisor monitors service and product quality, assists with menu planning, orders supplies, coordinates with vendors and suppliers on seasonal offerings, and participates in inventories and reporting. The role also oversees staff training, cross-training, performance, and adherence to standards, policies, and procedures. It includes evaluating customer acceptance and recommending operating or marketing policy changes when sales or market conditions indicate a need. The position is based at Red Cliffs Zion in Springdale, Utah. Work is primarily indoors in a temperature-controlled environment, but may involve exposure to freezer and kitchen temperatures. Schedules may vary according to hotel business needs, and attendance at required meetings and training sessions is expected.

Requirements

High school diploma or equivalent required.
3–5 years of experience in food and beverage operations required.
Must be at least 21 years old to serve alcohol.
Safe Server Alcohol and Food Handlers certifications required.
Must be able to speak, read, write, and understand the primary workplace language.
Good verbal, written, and electronic communication skills.
Knowledge of complex mathematical calculations and computer programs; intermediate computer skills and basic computational skills required.
Knowledge of budgetary analysis, math, and computer programs required.
Excellent leadership and customer relations skills.
Strong attention to detail, organization, and communication skills.
Ability to analyze and anticipate user needs and make judgments to ensure appropriate tools are available at the property level.
Ability to handle internal and external customers with patience, tact, and diplomacy, gather accurate information, and resolve conflicts.
Knowledge of the basic functions of Windows OS, MS Office, PMS, PBX, key systems, and POS.
Self-driven, able to work independently, and willing to be hands-on and detail-oriented.
Strong issue-resolution and analytical skills.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to distinguish food quality, taste, texture, and presentation and observe food preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Ability to work varying schedules according to hotel business needs and attend scheduled training sessions and meetings.
Ability to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F, for one hour or more.
Ability to stand and maintain well-paced mobility for up to four hours; maneuver between simultaneous functions and work in limited spaces.
Ability to lift up to 45 pounds and push or pull carts and equipment weighing up to 250 pounds.
Ability to perform grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual tasks.
Ability to bend, stoop, squat, and stretch to perform occasional cleaning tasks.
Finger dexterity to operate computers, printers, 10-key adding machines, multi-line phones, filing cabinets, fax machines, photocopiers, dollies, and other office equipment.
Ability to use fingers and wrists for picking, pinching, typing, carrying, and other substantial movements.
Must maintain a neat, clean, and well-groomed appearance in accordance with company and property standards.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Support and supervise hotel food and beverage outlets in coordination with the food and beverage leadership team.
Communicate with vendors and suppliers to support the timely rollout of seasonal food options.
Participate in monthly, quarterly, and annual department inventories and submit inventory reports to accounting on time.
Monitor service and product quality.
Cooperate in menu planning and preparation.
Order food and beverage supplies.
Stay current on brand requirements and restaurant changes.
Attend mandatory meetings.
Lead and coach the team to achieve exceptional guest service and staff satisfaction results.
Maintain a high-energy, positive, and professional presence.
Perform general cleaning tasks in accordance with hotel procedures and safety and health standards.
Review and evaluate customer acceptance of the restaurant and bar.
Recommend operating and marketing policy changes when sales or market conditions indicate customer dissatisfaction or a changing competitive environment.
Evaluate staff performance and encourage improvement.
Maintain food product quality and consistency in food delivery and standards.
Arrange, provide, and supervise training for new staff, including property familiarization and instruction on procedures and policies.
Cross-train staff in positions and equipment within the area of responsibility, implement and follow up on checklists, and retrain staff as needed.
Model appropriate conduct, punctuality, professionalism, and adherence to policies and procedures.
Assist with guest inquiries.
Follow company, safety, and security policies and procedures.
Report maintenance problems, safety hazards, accidents, and injuries.
Perform other reasonable duties as requested by direct or indirect supervisors.