Outlet Supervisor

Sonesta International Hotels Corporation•Royal Sonesta San Juan, PR

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive —bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary The Outlet Supervisor is responsible for consistently delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives covering all areas of the Food Service. The Outlet Supervisor is responsible for preparing the hotel for the day’s business. The Outlet Supervisor's focus is on guest and associate satisfaction, expense control and product and service quality and will lead to their contribution to the overall goals of the hotel. Job Description DUTIES AND RESPONSIBILITIES: Deliver on the promise of Sonesta Service in all interactions with guests and clients. Manage according to the Sonesta G.U.E.S.T. standards and instill a passion for customer service in all associates of the hotel. Ensure the hotel is properly supplied with all guest amenities, all food and beverage outlets are meeting guest expectations, and the hotel is properly maintained and clean. Manage both the daily execution of breakfast, evening social and the pour food and beverage operation, to ensure standards of operation and quality and guest satisfaction are maintained. Ensure the convenience store is stocked and maintained in an orderly and appealing manner. Monitor inventory and order replenishments in a timely and efficient manner. Purchase and/or requisition for the inventory to ensure adequate minimum and maximum stocks of all food, beverage, material, and equipment. Monitor and control food and beverage costs and ensure procedures are followed to ensure the security and proper storage of food and beverage products, inventory, and equipment and to minimize waste.

Requirements

Bachelor’s degree in Hotel Administration, Business Administration or related field preferred.
Two years of previous supervisory experience preferred.
Ability to speak, read, and write fluent English, other languages beneficial.
Professional verbal and written communication skills.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
Problem solving, reasoning, motivating, organizational and training abilities.
Ability to prioritize and organize work assignments.
Experience with Microsoft Office and Opera systems is a plus.
Valid driver’s license required.
Frequently standing up, bending, climbing, kneeling, and moving about the facility

Nice To Haves

Bachelor’s degree in Hotel Administration, Business Administration or related field preferred.
Two years of previous supervisory experience preferred.
Ability to speak, read, and write fluent English, other languages beneficial.
Experience with Microsoft Office and Opera systems is a plus.

Responsibilities

Deliver on the promise of Sonesta Service in all interactions with guests and clients.
Manage according to the Sonesta G.U.E.S.T. standards and instill a passion for customer service in all associates of the hotel.
Ensure the hotel is properly supplied with all guest amenities, all food and beverage outlets are meeting guest expectations, and the hotel is properly maintained and clean.
Manage both the daily execution of breakfast, evening social and the pour food and beverage operation, to ensure standards of operation and quality and guest satisfaction are maintained.
Ensure the convenience store is stocked and maintained in an orderly and appealing manner.
Monitor inventory and order replenishments in a timely and efficient manner.
Purchase and/or requisition for the inventory to ensure adequate minimum and maximum stocks of all food, beverage, material, and equipment.
Monitor and control food and beverage costs and ensure procedures are followed to ensure the security and proper storage of food and beverage products, inventory, and equipment and to minimize waste.