Host Supervisor

Relais & Châteaux•Lexington, MA

1d•$20 - $24•Onsite

About The Position

The Host Supervisor will organize and support the activities of Town Meeting Bistro to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. The ideal candidate will be experienced in handling administrative and guest support related tasks and will be able to work independently with little supervision. This person must be exceedingly organized, flexible, and enjoy the challenges of supporting a food and beverage operation. The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism is crucial to this role. Acceptable level written and verbal communication skills, strong decision-making ability, and attention to detail are equally important.

Requirements

At least 2 to 3 years of work experience in food and beverage.
Skill in organizing resources and establishing priorities.
Ability to effectively and efficiently handle multiple, simultaneous tasks and projects
Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
Acceptable verbal and written communication skills and the ability to work with a wide range of constituencies in a diverse operation.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Ability to move throughout all food and beverage areas and continuously perform essential job functions of hosting, serving, tending bar, running food and expediting orders.
Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergencies.

Nice To Haves

Experience in the luxury hospitality industry is preferred.

Responsibilities

Interacts with VIPs, Ownership and Guests on behalf of the resort – greeting VIP’s, handling special requests, etc.
Respond to any needs in operations from seating guests, running food, expediting orders, take out, taking orders and making drinks
Trains and motivates staff.
Review schedules for the operation of the restaurant to ensure the highest level of guest service while also monitoring labor costs.
Achieve predetermined standards of quality food, service and cleanliness, regularly review and evaluate the degree of guest satisfaction of the individual restaurant.
Continuously evaluate the performance and encourage improvement of personnel in the restaurant. Conduct training within the department.
Ensures the timely completion of certain management duties (EOS, calling confirming with guests)
To ensure the prompt and efficient service of all meals and beverages to the required standards.
To ensure that restaurants are clean and well maintained that table appointments, including flower arrangements are impeccable.
To ensure that wait staff are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
To ensure that consumable and non-consumable goods are correctly stored and inventoried.
To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior approval.
To respond to any guest service issues and/or complaints and bring these to the attention of management.
To ensure that company and statutory hygiene standards are maintained in all areas.
To ensure that fair discipline is effected.
To carry out regular on-the-job training to agreed standards.