Food & Beverage Supervisor - Royal Sun, Palm Springs, CA

Hotel Equities•Palm Springs, CA

About The Position

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable F&B Supervisor for Royal Sun in Palm Springs, CA POSITION SUMMARY: TO SUPERVISE THE OUTLETS TO ENSURE GUEST SATISFACTION AND CARE FOR THE OPERATION.

Requirements

CUSTOMER SERVICE: MAINTAIN CUSTOMER SATISFACTION AS THE DRIVING PHILOSOPHY OF THE F&B DEPARTMENT. PERSONALLY DEMONSTRATE A COMMITMENT TO CUSTOMER SERVICE BY INQUIRING ABOUT SERVICE QUALITY AND RESPONDING PROMPTLY TO GUEST NEEDS. PROMPTLY HANDLE GUEST COMPLAINTS. FILL IN FOR STAFF WHEN NECESSARY TO ENSURE CUSTOMER SATISFACTION. ENSURE YOUR STAFF, INCLUDING ALL NEW HIRES, ARE TRAINED TO MEET STANDARDS. EMPOWER STAFF TO DELIVER CUSTOMER SERVICE BY ENCOURAGING AND REWARDING RESPONSIVE GUEST ASSISTANCE. LEVEL OF SERVICE PROVIDED TO GUESTS IN ALL OUTLETS MEETS OR EXCEEDS CUSTOMER EXPECTATIONS. ENSURE THAT CONSISTENCY OF SERVICE AND STANDARDS ARE MET.
PEOPLE: MANAGE PEOPLE ACCORDING TO GREENWOOD'S VALUES. MANAGE HUMAN RESOURCES FUNCTIONS INCLUDING RECRUITING, SELECTION, ORIENTATION, TRAINING, PERFORMANCE REVIEWS, PAY AND RECOGNITION PROGRAMS TO MAINTAIN A SKILLED AND MOTIVATED WORKFORCE. MAINTAIN A POSITIVE, COOPERATIVE WORK ENVIRONMENT BETWEEN STAFF AND MANAGEMENT. EMPHASIZE TRAINING AND DEVELOPMENT AS A WAY OF DOING BUSINESS IN ORDER TO EMPOWER EMPLOYEES TO SUCCESSFULLY PERFORM THEIR JOBS. HELP TO DEVELOP MANAGEMENT TALENT BY ACTING AS A MENTOR FOR DIRECT REPORTS. RESOLVE EMPLOYEE GRIEVANCES FAIRLY AND TIMELY. ENSURE EMPLOYEES FULLY UNDERSTAND PERFORMANCE STANDARDS, REVIEW PROCESS, AND REWARD SUCCESSES. MANAGE SAFETY PROGRAM TO PROTECT GUESTS AND EMPLOYEES AND WHICH MEETS OSHA REQUIREMENTS. USE ONGOING SAFETY PLAN TO MINIMIZE WORKERS’ COMPENSATION CLAIMS. TRAIN STAFF TO INCREASE LEVEL OF CUSTOMER SALES, SERVICE AND SAFETY SKILLS ON AN ONGOING BASIS. ENSURE EMPLOYEES ARE APPROPRIATELY CERTIFIED FOR THEIR JOB AS REQUIRED BY FEDERAL, STATE OR LOCAL REGULATIONS. MONITOR AND MAINTAIN ACCEPTABLE TURNOVER LEVELS.
QUALITY: KNOW THE GENERAL OPERATIONS OF DEPARTMENT AND HOW ALL HOTEL DEPARTMENTS WORK TOGETHER TO ACHIEVE BUSINESS OBJECTIVES AND TO MEET CUSTOMER EXPECTATIONS. KNOW THE COMMONLY OCCURRING CHALLENGES OF THE F&B BUSINESS AND HOW TO OVERCOME THEM. KNOW RESTAURANT STANDARDS AND HOLD EMPLOYEES ACCOUNTABLE FOR CONSISTENTLY MEETING THESE STANDARDS. MAINTAIN FAVORABLE HEALTH DEPARTMENT SCORES. MANAGE A PREVENTIVE MAINTENANCE PROGRAM FOR ALL EQUIPMENT. CONTROL FOOD-BORNE ILLNESSES. MEET SAFETY AND SANITATION STANDARDS SUCH AS EMERGENCY PLAN, CPR/HEIMLICH TRAINING FOR ALL EMPLOYEES, PROPER STORAGE OF FOODS, STORING CHEMICALS AWAY FROM FOOD, ETC.
INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: FREQUENTLY. PROFESSIONALLY DEAL WITH DIFFICULT SITUATIONS/PEOPLE.
DEADLINES/SHIFT WORK/OVERTIME: FREQUENTLY. MEET DEADLINES AS REQUIRED. MEET MULTIPLE PRIORITIES OF BUSINESS DEMANDS. ADJUST TO SCHEDULE CHANGES, COVER SHIFTS ON SHORT NOTICE. WORK LATE NIGHTS OR EARLY MORNINGS.
FLEXIBILITY: CONSTANTLY. NEED TO WORK A VARIETY OF HOURS, VARIED TASKS UNDER VARIED CONDITIONS.
PACE: CONSTANTLY. MUST CHANGE PACE AS BUSINESS DEMANDS.
ATTENTION TO DETAIL: CONSTANTLY. SEATING OF GUESTS, HANDLING MONEY, OPERATE CASH REGISTER, VIEW RESTAURANT AND EMPLOYEE APPEARANCE.
HIGHLY REPETITIVE WORK: CONSTANTLY. SAME TYPE OF WORK, VARIED WHERE GUEST RELATIONS ARE CONCERNED.
READ, WRITE AND SPEAK ENGLISH FLUENTLY.
ABILITY TO COMMUNICATE EFFECTIVELY WITH THE PUBLIC AND OTHER EMPLOYEES.
HIGH SCHOOL DIPLOMA/SECONDARY QUALIFICATIONS OR EQUIVALENT.
ONE TO TWO YEARS OF RESTAURANT SUPERVISORY EXPERIENCE.
MEET MINIMUM AGE REQUIREMENT OF JURISDICTION.

Nice To Haves

PREVIOUS EXPERIENCE IN HOSTING, SERVING, CASHIERING PREFERRED.
WORKING KNOWLEDGE OF COMPUTER TERMINAL AND CASH REGISTER OPERATION.

Responsibilities

ASSIST RESTAURANT MANAGER WITH TRAINING AND DEVELOPMENT OF STAFF.
GREET AND SEAT GUESTS.
MAINTAIN WORK AREAS CLEAN AND ORGANIZED.
REPORT UNSAFE CONDITIONS IMMEDIATELY.
USE PROPER CASH HANDLING AND ACCOUNTING PROCEDURES.
ANSWER TELEPHONE; TAKE RESERVATIONS.
COMMUNICATE WITH MANAGER ON ALL MATTERS RELATING TO THE RESTAURANT.
COMPLETE OTHER DUTIES AS ASSIGNED BY SUPERVISOR TO INCLUDE CROSS TRAINING.
DISPLAY KNOWLEDGE OF COCKTAIL AND WINE SERVICE.
DISPLAY KNOWLEDGE OF FOOD PREPARATION.
PERFORM DUTIES OF ALL POSITIONS WITHIN THE DEPARTMENT INCLUDING SERVING, BUSSING, HOSTING, EXPEDITING.
RESOLVE EMPLOYEE AND GUEST-RELATED PROBLEMS.
ATTEND REQUIRED MEETINGS.
TAKE ROOM SERVICE ORDERS.