Food & Beverage Supervisor

MERANI HOLDINGS LLC•City of Niagara Falls, NY

10d•$19 - $21•Onsite

About The Position

As a Food & Beverage Supervisor, you are responsible for overseeing the diverse space including dining room, bar/lounge, patio, three small banquet areas and the operations of restaurant and catering staff. You will be responsible for expediting customers' orders as needed and maintaining good working relationships with suppliers. You should also be able to identify ways to decrease the restaurant's operational costs by controlling human resources and controlling waste. To be successful as a FOH Supervisor, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance. Ultimately, a top-performing FOH Supervisor should be able to achieve exceptional customer service and ensure that customers have a pleasant restaurant experience.

Requirements

High school diploma or GED.
Background check.
3-years tableside service.
1-years bartending experience.
1-years supervisory or management experience with 20+ individuals.
Knowledge of catering execution.
Computer operations using office.
Third party ordering systems (Door Dash).
OpenTable background.
The ability to work in a fast-paced environment.
The ability to stand for extended periods.
Strong management skills.
Excellent organizational skills.
Effective communication skills.
Exceptional customer service skills.

Responsibilities

Overseeing the diverse space including dining room, bar/lounge, patio, three small banquet areas and the operations of restaurant and catering staff.
Expediting customers' orders as needed.
Maintaining good working relationships with suppliers.
Identifying ways to decrease the restaurant's operational costs by controlling human resources and controlling waste.
Exercising effective management skills and taking necessary disciplinary actions to address poor staff performance.
Achieving exceptional customer service and ensuring that customers have a pleasant restaurant experience.
Training restaurant staff including host, bussers, servers, expo, food runners and bar staff.
Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
Checking in on dining customers to enquire about food quality and service.
Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
Monitoring the restaurants cash flow and cash policies and settling outstanding bills.
Resolving customer complaints in a professional manner.
Prioritizing and organizing work assignments, delegating responsibilities, and ensuring all team members receive NYS regulated breaks.
Using biometric time clock.
Maintaining cleanliness of restaurant and equipment.
Directing performance of departmental staff and following up with corrections where needed.
Promoting positive work relationships with all departments.
Ascertaining hotel training needs and providing such training.
Being a clear thinker, analyzing and resolving problems exercising good judgment.
Focusing attention to details.
Remaining calm and courteous with demanding/difficult employees, guest and/or situations.
Performing job functions to standards under pressure of tense/confrontational situations.
Inputting and assessing information into computer.
Ensuring security and confidentiality of employee and hotel information.
Working without direct supervision.
Working with a flexible schedule.