Food & Beverage Supervisor

Mountain Modern Jackson•Jackson, WY

7d•Onsite

About The Position

The Restaurant Supervisor assists the Restaurant Manager in daily operations, as well as banquets. A Restaurant Supervisor is responsible for providing supportive leadership to Front of House staff throughout food service. Operates as Manager on Duty and closes the restaurant in the absence of the Manager. Cleaning and maintaining a safe work area are also required.

Requirements

Serv-Safe Manager Certified, if not currently must obtain certification within 3 months of employment.
TIPS certified, or otherwise obtain within 3 months of employment.
Proper food handling skills
Knowledge of food allergies
Organizational and time management skills
Be an active team player and ability to collaborate across teams

Nice To Haves

3-years serving / bartending experience preferred
1-year of F&B leadership preferred
Serv-Safe certified preferred

Responsibilities

Supervise and ensure proper operation of restaurant and bar.
Help hire and train all restaurant staff.
Implement hotel policies and procedures pertaining to the restaurant and bar.
Practice safety standards and report all unsafe conditions to the proper manager.
Assist with scheduling of restaurant employees in accordance with hotel staffing guides and weekly forecast, (avoiding overtime in scheduling).
Monitor serving of guests and handling of guest complaints.
Assist in seating or service of guests as necessary.
Ensure all equipment for the restaurant is maintained and stored properly.
Possess in-depth knowledge of all positions supervised.
Maintain high level of sanitation as prescribed by local health department and company standards.
Assist and implement promotional programs on an ongoing basis.
Perform inventory of restaurant goods and capital goods.
Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage and ensure reusable items are returned to stock.
Attend and provide material for all departmental and organizational meetings.
Lead daily pre-shift meetings if MOD is not present.
Maintain controls and pars as prescribed by Management.
Work with direct manager to organize an order sheet at 3 pm on Sundays for the coming week.
Responsible for helping to aid in labor costs and outlet food & beverage costs as they pertain to budget.
Write and file reports regarding activities.
Review and evaluate restaurant employees on a regular basis as designated by hotel policy.
Maintain and disseminate to staff effective knowledge of methods for compliance with laws governing sales of intoxicants.
Oversee handling of cash and credit card transactions.
Watch for safety hazards and report them immediately to your Department Supervisor.
Adhere to the policies and procedures of the hotel.
Maintain effective communication within department, including Back of House.
Participates in all projects, programs, and assignments to ensure that hotel and restaurant guidelines and procedures are being followed.
Is aligned with the culture, values, goals, and human resource programs of the hotel and Crystal Creek Hospitality.
Always maintains a professional appearance and attitude.