F&B Supervisor

IHG•United States,

17h•Onsite

About The Position

Supervise all aspects of one or more full-service food and beverage outlet(s) on a daily basis and coordinate special events. Supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency. Ensure compliance with standards of service and operating procedures. Adhere to federal, state and local regulations concerning health safety or other compliance requirements.

Requirements

The strength to lift, push and pull big objects up to 50lbs (23 kg) which can also involve bending and kneeling
A good grasp of reading, writing and basic math
The flexibility to work night, weekend, and holiday shifts
Compliance with local laws on food handling and serving alcohol – you’ll need to be above the minimum age required and fluent in the local language
Great communication – you’ll be warm, welcoming, and easy to talk to

Responsibilities

Oversee cash handling and check/credit policies and procedures.
Supervise accurate and accountable shift close process for all servers/bartenders.
Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s).
Maintain procedures to (1) ensure the security and proper storage of restaurant inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs. Participate in taking inventories.
Train employees to ensure proper coverage. Monitor performance and recommend corrective action. Alert management of potentially serious issues.
Promote teamwork and quality service through daily communication and coordination with other departments.
Recommend and/or initiate disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.
Interact with outside contacts: Guests – to ensure their total satisfaction, Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc., Regulatory agencies – regarding safety and compliance matters, Other contacts as needed (professional organizations, community groups, local media)
Respond in a prompt and professional manner to guest requests and complaints. Make appropriate service recovery gestures according to established guidelines in order to ensure total guest satisfaction.
May routinely greet guests, serve food and beverage, and take reservations and maintain reservations book if applicable.
Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction.
Create innovative programs and promotions to market special menu items, increase sales, and increase guest patronage. Assist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.
Monitor performance of the restaurant through analysis of guest feedback and financial results. Initiate corrective action as needed.
Inspect restaurant daily to ensure high quality food and food presentation and cleanliness.
Conduct pre-shift meetings to inform staff of daily events. Review daily specials.
Ensure side work duties are complete and tables are set before, during and after operating hours.
Supervise day-to-day activities of one or more food and/or beverage outlets. Plan and organize work. Communicate and enforce policies and procedures.
Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.
Work closely with Executive Chef to identify pertinent concepts and menu design for the outlet(s). Conduct meetings to inform staff of special promotions, daily specials, and additional information.
May serve as Manager on Duty
Perform other duties as assigned.