Food & Beverage Supervisor

Loretto Management Corporation•Jamesville, NY

1d•$22 - $23

About The Position

Overview The Food & Beverage Supervisor leads the dining room service to provide a high level of hospitality, service and satisfaction for residents and guests of the community. Supervises and trains dining room staff to ensure the cleanliness and organization of the dining room, and also a high quality in appearance, cleanliness, and service from the staff. Responsibilities Job Duties Specific to This Position: Consistently provides an enjoyable dining experience and ambiance for residents and guests through exceptional service. Supervises the dining room staff to help ensure proper service. Acts as a role model and coaches team members to provide consistent execution & exemplary customer service. Responsible for maintaining high standards for food, presentation and service. Receives and resolves complaints concerning food and service using patience, active listening, and positive communication. Manages financial transactions including happy hour, employee meals, vouchers, cash transactions and billing. Serves as a liaison between the dining room and kitchen staff, and promotes a collaborative team environment. Pays meticulous attention to detail relating to the appearance, neatness, cleanliness, layout, organization and safety of the dining room areas, equipment and fixtures. Completes daily inspections and weekly audits to ensure all side work is accomplished. Ensures cleaning and maintenance of equipment and storage areas is completed according to schedule or as needed. Directs pre-meal meetings with dining room staff and/or relays information and policy changes regularly. Makes suggestions about improvements in dining room service procedures and layout. Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper shakers, sugar caddies and linen. Ensures items are properly cleaned, stored, accounted for and replaced as needed. Helps in updating and refining policy and procedure manuals for service staff to improve operations and quality of service. Confirms that all dining room open and closing procedures have been completed and that the dining room and kitchen are secured at the end of each day. Ensures that local and state laws and the dining policies and procedures for the service of food, beverage and alcohol are consistently adhered to and understood. Ensures that special diets are followed and special utensils are provided when needed. Reports any issues or concerns about residents to nursing staff or food service management. Cross trains to cover duties for other housing locations. Covers other dining rooms as needed. Actively supports and participates in Quality Assurance Performance Improvement (QAPI) activities. Assists with special events, celebrations and projects. Performs other appropriate assignments and projects as required by Dining management. Works every other weekend, holidays and special events as assigned. Job Expectations as a Supervisor Coordinates the work of an assigned group of employees. Communicates work instructions, distributes and monitors work. Acts as the primary contact for routine issues in their area of responsibility; may be a “working supervisor”, who performs same work as subordinate staff. The role focus is tactical and execution oriented. May complete and approve schedules in a timely and efficient manner. Ensures the most efficient utilization of assigned personnel to ensure an optimal workflow. Provides technical training and assistance on new equipment or procedures. Assists in ensuring employees are provided with appropriate resources. May provide input to employee performance and alert manager to employee performance issues. Promotes and role models a culture of service excellence and customer service within their functional area. Creates, promotes and maintains collaborative relationships and partnerships with peers and staff throughout the organization using active listening, unbiased and nonjudgmental language, and open communication style. Uses effective communication and critical thinking skills during conflict resolution, problem solving, decision-making, coaching and other complex dialogues. INDPRO

Requirements

High school diploma required.
2-4 years’ experience in food service.
Knowledge of pertinent state/federal health and sanitation regulations.
Competent in food service and delivery (portioning, presentation, temperature, etc.).
Customer service: Ability to interact with customers in a friendly and courteous manner and deliver an enjoyable dining experience that exceeds their expectations. Ability to provide consistent execution and exemplary service. Coaches other staff members to do the same.
Attention to detail: Ability to monitor many elements simultaneously and adjust priorities for food standards, presentation, safety, service, and speed as needed. Completes tasks thoroughly.
Management: Ability to be a leader in the back and front of house, keep the team motivated, encourage timely service and resolve conflicts.
Problem solving skills: Ability to respond quickly, calmly and appropriately to employee conflict, irate residents, and other sudden issues or problems.
Communication skills: Accurately and easily communicates standards to staff, gives direction and speaks clearly with customers from diverse backgrounds who may have physical, sensory and cognitive impairments. Outstanding interpersonal skills.
Computer skills in MS Office and related software programs.
An equivalent combination of education and experience which provides proficiency in the areas of responsibility listed above may be substituted for the above education and experience requirements.
Walking/standing 80%
Sitting 20%
Lifting 20% (50 lbs)
Pushing/pulling 30%

Nice To Haves

Prior supervisory experience preferred.
ServeSafe certification preferred.

Responsibilities

Consistently provides an enjoyable dining experience and ambiance for residents and guests through exceptional service.
Supervises the dining room staff to help ensure proper service.
Acts as a role model and coaches team members to provide consistent execution & exemplary customer service.
Responsible for maintaining high standards for food, presentation and service.
Receives and resolves complaints concerning food and service using patience, active listening, and positive communication.
Manages financial transactions including happy hour, employee meals, vouchers, cash transactions and billing.
Serves as a liaison between the dining room and kitchen staff, and promotes a collaborative team environment.
Pays meticulous attention to detail relating to the appearance, neatness, cleanliness, layout, organization and safety of the dining room areas, equipment and fixtures.
Completes daily inspections and weekly audits to ensure all side work is accomplished.
Ensures cleaning and maintenance of equipment and storage areas is completed according to schedule or as needed.
Directs pre-meal meetings with dining room staff and/or relays information and policy changes regularly.
Makes suggestions about improvements in dining room service procedures and layout.
Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper shakers, sugar caddies and linen.
Ensures items are properly cleaned, stored, accounted for and replaced as needed.
Helps in updating and refining policy and procedure manuals for service staff to improve operations and quality of service.
Confirms that all dining room open and closing procedures have been completed and that the dining room and kitchen are secured at the end of each day.
Ensures that local and state laws and the dining policies and procedures for the service of food, beverage and alcohol are consistently adhered to and understood.
Ensures that special diets are followed and special utensils are provided when needed.
Reports any issues or concerns about residents to nursing staff or food service management.
Cross trains to cover duties for other housing locations.
Covers other dining rooms as needed.
Actively supports and participates in Quality Assurance Performance Improvement (QAPI) activities.
Assists with special events, celebrations and projects.
Performs other appropriate assignments and projects as required by Dining management.
Works every other weekend, holidays and special events as assigned.
Coordinates the work of an assigned group of employees.
Communicates work instructions, distributes and monitors work.
Acts as the primary contact for routine issues in their area of responsibility; may be a “working supervisor”, who performs same work as subordinate staff.
May complete and approve schedules in a timely and efficient manner.
Ensures the most efficient utilization of assigned personnel to ensure an optimal workflow.
Provides technical training and assistance on new equipment or procedures.
Assists in ensuring employees are provided with appropriate resources.
May provide input to employee performance and alert manager to employee performance issues.
Promotes and role models a culture of service excellence and customer service within their functional area.
Creates, promotes and maintains collaborative relationships and partnerships with peers and staff throughout the organization using active listening, unbiased and nonjudgmental language, and open communication style.
Uses effective communication and critical thinking skills during conflict resolution, problem solving, decision-making, coaching and other complex dialogues.