Food & Beverage Supervisor, Restaurant

MCR Hotels•Tallahassee, FL

2d•Onsite

About The Position

The Food and Beverage Supervisor will be responsible for supervising food and beverage operations and delivering an excellent guest experience. This person will maximize sales and revenue through customer satisfaction and team member engagement.

Requirements

Experience in F&B required
Must have a positive attitude and willingness to learn.
Must be able to understand and follow established guidelines and procedures.
Must work well in stressful, high-pressure situations.
Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests.
Must be able to convey information and ideas clearly.
Must have a desire to serve all guests.
Must be 18 years of age or older to perform this job.
Must be willing to work a varied schedule that may include evenings, nights, weekends, and holidays based upon the demands of the hotel.
Arrive and clock in on time for every shift worked and clock out at the scheduled shift ending time, unless otherwise directed by your immediate supervisor.
Never work while off the clock.
Clock in/out for breaks at the designated time on your schedule.
Provide sufficient notice as directed by your supervisor when calling out for a scheduled shift.
Read, write, understand and communicate with others effectively using the English language.
Read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals, newspapers, periodicals, journals, and manuals.
Write routine reports, correspondence, business letters, summaries, and reports in English using prescribed format, and conforming to all rules of punctuation, grammar, diction, and style.
Ability to speak effectively in English before groups such as customers or employees.
Read and interpret business records and statistical reports in English.

Nice To Haves

experience in a hospitality environment preferred

Responsibilities

Train workers in food preparation, and in service, sanitation, and safety procedures.
Compile and balance cash receipts at the end of the day or shift.
Perform various financial activities such as cash handling and deposit preparation.
Supervise and participate in kitchen and dining area cleaning activities.
Resolve customer complaints regarding food service.
Control inventories of food, equipment, and liquor, and report shortages.
Requisition supplies and equipment needed.
Observe and evaluate workers and work procedures to ensure quality standards, service and participate in disciplinary documentations.
Inspect supplies, equipment, and work areas to ensure efficient service and standards.
Assign duties, responsibilities, and workstations to team members.
Perform personnel actions, such as hiring and firing staff, providing employee orientation and training.
Conduct supervisory activities, such as creating work schedules or organizing employee time sheets.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Record production, operational, and personnel data on specified forms.
Develop equipment maintenance schedules and arrange for repairs.
Greet and seat guests, and present menus and wine lists.
Schedule parties and take reservations.
Present bills and accept payments.
Resolve customer complaints regarding food service.