Food & Beverage Supervisor, Restaurant

MCR Hotels•Jacksonville, FL

About The Position

The Food and Beverage Supervisor oversees food and beverage operations and helps deliver an excellent guest experience. The role focuses on maximizing sales and revenue through customer satisfaction and team member engagement. It also follows MCR’s universal standards of cleanliness, friendliness, product consistency, quality, and teamwork. The supervisor trains and oversees team members, supports service and kitchen operations, handles guest concerns, monitors inventory and supplies, and performs cash-handling and administrative duties. The position may also involve greeting and seating guests, presenting menus and wine lists, taking reservations, and accepting payments. The employee must follow established hotel guidelines, work a varied schedule based on hotel demands, and perform other job-related duties as assigned.

Requirements

Food and beverage work experience is required.
Must be at least 18 years old.
Must have a positive attitude and willingness to learn.
Must understand and follow established guidelines and procedures.
Must work well in stressful, high-pressure situations.
Must effectively listen to, understand, clarify, and resolve concerns raised by coworkers and guests.
Must communicate information and ideas clearly.
Must have a desire to serve guests.
Must be willing to work a varied schedule that may include evenings, nights, weekends, and holidays, based on hotel demands.
Must arrive and clock in on time, clock out at the scheduled shift ending time unless directed otherwise, and never work off the clock.
Must clock in and out for breaks at scheduled times and give call-out notice as directed by a supervisor.
Must read, write, understand, and communicate effectively in English; interpret English documents and business records; write routine reports and correspondence in English; and speak effectively in English before groups.
Must be able to stand for sustained periods, walk to accomplish tasks and move between work sites, make repetitive wrist, hand, or finger movements, and carry laundry supplies, linens, and other items.

Nice To Haves

Experience in a hospitality environment is preferred.

Responsibilities

Train workers in food preparation and service, sanitation, and safety procedures.
Compile and balance cash receipts at the end of the day or shift, handle cash, and prepare deposits.
Supervise and participate in cleaning kitchen and dining areas.
Resolve customer complaints regarding food service.
Control food, equipment, and liquor inventories; report shortages and requisition needed supplies and equipment.
Observe and evaluate workers and work procedures to ensure quality and service standards, and participate in disciplinary documentation.
Inspect supplies, equipment, and work areas to ensure efficient service and standards.
Assign duties, responsibilities, and workstations to team members.
Perform personnel actions, including hiring and firing, and provide employee orientation and training.
Create work schedules and organize employee time sheets.
Recommend improvements to work procedures and worker performance to increase service quality and job safety.
Record production, operational, and personnel data on specified forms.
Develop equipment maintenance schedules and arrange repairs.
Greet and seat guests, and present menus and wine lists.
Schedule parties and take reservations.
Present bills and accept payments.
Maintain clean, organized, and safe work areas, and assist with cleaning guest rooms and public spaces as needed.
Welcome guests, use their names when possible, support guest satisfaction and hotel events, and handle guest situations with hospitality and urgency.
Complete operational checklists accurately and on time, and prepare accurate, timely shift handover reports.
Maintain clear, honest, and professional communication and collaborate with team members.