Food & Beverage Supervisor

VINAYAKA HOSPITALITY OAKBROOK • Oak Brook, IL

1d

About The Position

Daily supervision and direction of outlet & banquet service staff. Assist in the development, implementation, and maintenance of quality standards for outlets & banquets. Interact with guests to ensure a positive guest experience.

Requirements

• 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.
• Must possess basic computational ability.
• Ability to supervise subordinate staff, 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 hotel food and beverage operations.
• Knowledge of food and alcoholic beverages.
• Possess valid Food Handler and Illinois BASSET certifications.
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
• Exceptional food and beverage knowledge and pricing.

Responsibilities

• 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. Monitor and supervise set up and maintenance of room service area to ensure that it is up to standard.
• Ensure availability of manpower, supplies, and equipment to ensure positive guest experience. Assist in hiring, scheduling, supervision, and control of cashiers, supervisors, greeters, servers and bus attendants.
• Attend pre-meal meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance.
• Assist in the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary supplies.
• Additional Responsibilities may be assigned by the Director of Food & Beverage or General Manager
• Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 11-50 employees