Food & Beverage Supervisor

DoubleTree•Miami, FL

8d•Onsite

About The Position

The Food & Beverage Supervisor coordinates, supervises, and directs the operations of the hotel’s food and beverage outlets. The role is responsible for maintaining profitable outlets, high-quality products, and strong service levels, while promoting business, reducing employee turnover, and meeting revenue, payroll, and productivity budgets without compromising quality or guest service. This is a non-exempt, 100% on-site position at the DoubleTree by Hilton Miami Airport Convention Center in Miami. The supervisor reports to the Food and Beverage Manager and oversees outlet personnel and daily operations. The role may require flexible and long hours.

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 degree and 3 or more years of related experience.
Proficiency with Windows and company-approved spreadsheets and word-processing software.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to lift up to 50 pounds.
Ability to stand for the entire shift.
Ability to evaluate and select among alternative courses of action quickly and accurately.
Ability to multitask, take initiative, anticipate needs, and routinely meet deadlines.
Ability to handle workplace problems, including anticipating, preventing, identifying, and solving them.
Ability to assimilate complex information and data from disparate sources and adapt it to meet needs and constraints.
Effective listening skills and ability to understand and clarify concerns raised by coworkers and guests.
Ability to convey information and ideas clearly.

Responsibilities

Approach guest and employee interactions in an attentive, friendly, courteous, and service-oriented manner.
Maintain high standards of personal appearance and grooming.
Comply with UCC standards and regulations to support safe and efficient hotel operations.
Oversee daily operations of the hotel’s food and beverage outlets and supervise outlet personnel.
Respond to guest complaints in a timely manner.
Coordinate with other Food and Beverage Managers and keep them informed of issues; keep the immediate supervisor informed of matters requiring attention.
Coordinate and monitor loss prevention in the food and beverage outlets.
Prepare and submit required reports, including payroll, revenue, weekly costed employee schedules, and quarterly action plans.
Monitor service quality in all food and beverage outlets.
Assist with menu planning and preparation.
Ensure compliance with local liquor laws and health and sanitation regulations.
Remain visible on the floor and assist staff during meal periods as needed.
Maintain liquor inventory controls according to UCC standard operating procedures and conduct month-end liquor inventory.
Conduct employee performance reviews according to UCC standards.
Participate in or conduct departmental and hotel training, including CARE Committee, customer service, and pre-shift training.
Interview candidates for front-of-house food and beverage positions and follow hiring procedures.
Participate in the required Manager on Duty program as scheduled.
Attend meetings and training as required by management.
Perform other duties as requested by management.