Outlet Operations Supervisor

Sonesta International Hotels Corporation•Houston, TX

16h

About The Position

We are looking for an energetic Outlet Operations Supervisor who will assist the manager in all aspects and functions of the Restaurant, Grab ‘n Go, and the Bar, per Hotel standards. Direct, implement, and maintain a service and management philosophy that serves as a guide to respective staff to ensure 100% guest satisfaction.

Requirements

High school diploma or equivalent vocational training certificate.
1-3 years experience in the hospitality industry and in a management or supervisory role required
Manager Food Handler's Certificate and TABC certificate are required.
Ability to communicate in English both verbally and in writing
Knowledge of various food service styles.
Minimum of 18 years of age to serve alcohol.
Previous guest relations training and experience.
Ability to suggestively sell.
Exert physical effort in transporting up to 25 pounds to and from work.
Reach overhead full arm's length.
Ability to move freely within the hotel.
Ability to walk and stand continuously.
Must be able to work on a flexible schedule, holidays and weekends.

Nice To Haves

An associate or bachelor's degree in business administration or hospitality is preferred.

Responsibilities

Perform job functions with attention to detail, speed, and accuracy.
Maintain confidentiality of guests' and associates’ information and pertinent hotel data.
Ascertain departmental training needs and provide such training.
Work well under pressure of organizing and attaining production schedules and timelines.
Maintain complete knowledge of and comply with all departmental, divisional, and hotel policies, procedures, and standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guests' needs and respond promptly to guests' requests, ensuring guest satisfaction.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Review the daily activities, such as: a. House count b. Forecasted covers for each outlet c. Catering activity d. Purchases e. Meetings f. Appointments g. VIPs/special guests
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
Assist manager with monitoring and providing feedback to staff on their performance and development, assist in disciplinary problems, and counsel associates according to Hotel standards.
Assist with interviewing and hiring of new personnel according to Hotel policies and standards.
Maintain complete knowledge of: a. All liquor brands, beers, and non-alcoholic selections available in the restaurant. b. The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. c. Designated glassware and garnishes for drinks. d. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices. e. Daily menu specials, discontinued items. f. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, and dress code and manual system procedures.
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
Maintain par levels for food and beverage supplies and equipment.
Complete requisitions to replenish shortages or additional items needed for the anticipated business.
Any other duties reasonably assigned by the manager.