Food & Beverage Supervisor

DoubleTree by Hilton Miami Airport Convention Center•Miami, FL

2d•Onsite

About The Position

The DoubleTree by Hilton Miami Airport Convention Center is seeking an experienced Food and Beverage Supervisor to join their team. This position is 100% on-site. The hotel features 334 guestrooms, onsite dining, fitness room, outdoor pool, business center, complimentary High-Speed Internet Access, 24,000 square feet of retail space, 20,000 Square feet of Hotel Meeting and Function Space and a Convention Center with 152,000 square feet of meeting, event and exhibit space. This position will be a non-exempt position and will report to the Food and Beverage Manager. The Food and Beverage Supervisor is responsible for coordinating, supervising and directing all aspects of the F&B Outlets’ operations, while maintaining profitable F&B outlets and high-quality products and service levels. He/She is expected to market ideas to promote business; reduce employees’ turnover; maintain revenue and payroll budgets and meet budgeted productivity while maintaining the quality and guest service index high.

Requirements

At least 4 years of progressive experience in a hotel or related field; or a 4-year college degree and at least 2 years of related experience or a 2-year college and 3 or more years of related experience.
Must be proficient in Windows, company approve spreadsheets and word processing.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Flexible and long hours sometimes required.
Ability to lift up to 50 lbs.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be able to multitask.
Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
Must routinely meet deadlines.
Must be effective in handling problems in the workplace; including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the need.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
Ability to stand during entire shift.
Must be able to convey information and ideas clearly.

Responsibilities

Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
Maintain high standards of personal appearance and grooming.
Comply at all times with UCC standards of regulations to encourage safe and efficient hotel operations.
Oversee all aspects of the daily operation of the hotel’s F&B outlets.
Supervise all outlets personnel.
Respond to guest complaints in a timely manner
Work with other F&B Managers and keep them inform of F&B issues as they arise.
Keep immediate supervisor fully inform of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in the F&B outlets.
Prepare and submit required reports, including (but not limited to) payroll, revenue, employee schedules costed out by week, quarterly action plans.
Monitor quality of service in all F&B outlets
Assist in menu planning and preparation.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Be visible on the floor and assist staff as needed during each meal period.
Maintain level of liquor inventory controls according to UCC SOP.
Do month end liquor inventory
Conduct employees performance review in accordance to UCC’s Standards
Be involved in and/or conduct departmental and hotel training (CARE Committee, Customer Service, Pre-shift, etc.)
Interview candidates for front-of-house F&B positions and follow standards for hiring procedures.
Participate in required M.O.D program as scheduled
Attend meeting/training as required by management.
Perform other duties as requested by management.