Great River Golf Club - Food & Beverage Supervisor

Sacred Heart University•Milford, CT

1d•Onsite

About The Position

The Food & Beverage Supervisor is charged with the daily oversight and leadership of all food and beverage operations in coordination or absence of the F&B Director. They will work closely with all FOH and BOH associates through communication, support and training. In this position, the Food & Beverage Supervisor will provide hands-on leadership to facilitate dining experiences that exceed guest expectations and maximize revenue. They will ensure that standards for quality, service, timeliness, safety, security, sanitation, and regulatory compliance are adhered to. The Food & Beverage Supervisor will plan and prepare for all events, meeting the highest level of expectation through hands-on management and oversight, and will direct and support post-event activities, reconciliation, and reporting.

Requirements

High School Diploma or equivalent required.
A minimum of 2 years’ supervisory experience in the Food & Beverage service industry.
Strong working knowledge of food safety, sanitation, and general workplace safety standards, with general knowledge of Health Department requirements.
Excellent communication skills.
Self-starter who can work independently as well as within a team environment.
Fluent in Microsoft Office and POS programs.
Friendly and welcoming customer service.

Responsibilities

Maintains “on the floor” presence for all meal services and special events to directly and actively oversee staff and engage with the membership to achieve a “high-touch” service-oriented environment.
Promptly and graciously greets and seats members and guests.
Recruits, trains, counsels, and supervises the food and beverage staff including seasonal interns.
Primarily supervises staff; oversees the dining room to ensure proper service.
Performs server and bartender duties when necessary.
Assist with scheduling the food and beverage staff according to anticipated needs and within the parameters of the annual operating budget.
Executes the Club’s established food and beverage training program and ensures that staff training is ongoing and comprehensive.
Ensures all side-work and opening and closing procedures are accomplished and that the cleaning of equipment and storage areas is completed according to schedule.
Designs floor plans and service sections in accordance with reservations.
Serves as liaison between dining room and kitchen staff.
Changes and prints daily menus for lunch and dinner, and updates POS menu items as necessary.
Ensures all customer billing is correct and assists with member billing as needed.
Tracks and reports daily cover counts.
Conducts pre-shift meetings with staff, including menu and service standards training, membership changes or additions, and Club related policies and procedures.
Receives and resolves complaints concerning food, beverage, and service and reports such complaints according to Club procedures.
Assists with the set up and execution of private parties and Club events.
Assist with inventories of food, beverage, supplies, China, and glassware as needed.
Ensures all dining room areas and other Club areas are secure and locked at the end of the business day.
Attends and actively participates in necessary staff meetings.
Assist with maintaining a daily manager on duty report noting menu changes, weather, staffing issues, member comments, cover counts and other relevant information.
Ensures that all food and beverage staff are presentable, well-groomed, and in established uniforms at all times.
Additional duties as assigned.