Food & Beverage Supervisor

Mountain Modern Sedona•Sedona, AZ

20h

About The Position

The Food & Beverage Supervisor assists the Restaurant Manager with daily restaurant operations and banquets, providing supportive leadership to Front of House staff throughout food service. The supervisor may act as Manager on Duty and close the restaurant in the Manager’s absence. The role also involves maintaining a clean and safe work area, overseeing restaurant and bar operations, supporting staff hiring and training, and helping manage staffing, inventory, costs, guest service, and compliance with hotel policies and applicable requirements. The position supervises Front of House F&B staff and works with the Executive Chef, restaurant employees, guests, vendors, and suppliers. The employee is expected to support the hotel’s culture and values, communicate effectively across departments, maintain a professional appearance and attitude, and perform other job-related duties as assigned.

Requirements

Proper food handling skills.
Knowledge of food allergies.
Organizational and time management skills.
Ability to be an active team player and collaborate across teams.
Must obtain Serv-Safe Manager certification within 3 months of employment if not already certified.
Must be TIPS certified or obtain certification within 3 months of employment.

Nice To Haves

Three years of serving or bartending experience preferred.
One year of food and beverage leadership experience preferred.
Serv-Safe certification preferred.

Responsibilities

Supervise and ensure proper operation of the restaurant and bar.
Assist the Restaurant Manager with daily operations and banquets.
Provide supportive leadership to Front of House staff throughout food service.
Operate as Manager on Duty and close the restaurant when the Manager is absent.
Help hire and train restaurant staff.
Implement hotel policies and procedures pertaining to the restaurant and bar.
Practice safety standards and report unsafe conditions or hazards to the appropriate manager or supervisor.
Assist with scheduling restaurant employees according to staffing guides and weekly forecasts while avoiding overtime in scheduling.
Monitor guest service and the handling of guest complaints; assist with seating or service as necessary.
Ensure restaurant equipment is maintained and stored properly.
Maintain a high level of sanitation according to local health department and company standards.
Assist with and implement ongoing promotional programs.
Perform inventory of restaurant goods and capital goods; monitor stock rotation to avoid spoilage and ensure reusable items are returned to stock.
Attend departmental and organizational meetings and provide meeting materials.
Lead daily pre-shift meetings when the Manager on Duty is not present.
Maintain controls and pars as prescribed by Management.
Work with the direct manager to organize an order sheet at 3 p.m. on Sundays for the coming week.
Help manage labor costs and outlet food and beverage costs in accordance with the budget.
Write and file reports regarding activities.
Review and evaluate restaurant employees regularly as designated by hotel policy.
Maintain and share effective knowledge of methods for complying with laws governing sales of intoxicants.
Oversee cash and credit card transactions.
Maintain effective communication within the department, including with Back of House.
Participate in projects, programs, and assignments to ensure hotel and restaurant guidelines and procedures are followed.
Adhere to hotel policies and procedures and support the hotel’s culture, values, goals, and human resource programs.
Maintain a professional appearance and attitude.
Perform other job-related duties assigned by the direct report.