Restaurant FOH - Food and Beverage Supervisor

Oki Golf•Lacey, WA

15d•$18 - $19

About The Position

As a Front of House (FOH) Food & Beverage Supervisor at The Golf Club at Hawks Prairie, you will be responsible for managing all aspects of the restaurant operation related to delivering an exceptional dining experience through the use and training of our Universal Product and Service Standards as well as fine dining service sequence. The Food and Beverage Supervisor is responsible for the selection, training, development, and management of both year-round and seasonal team members. You will also be responsible for maximizing the restaurant revenues by providing an exceptional, consistent dining experience as well as understanding room capacities and the reservation process to fully utilize restaurant space.

Requirements

Positive and proactive supervisory, leadership, management, and coaching skills.
Thorough knowledge of ordering/purchasing, inventory control, budget management and P&L accountability
Ability to multi-task while remaining focused on the key objectives of the position.
High School diploma or equivalent
A minimum of 5 years in a supervisory and/or management capacity at a high-end restaurant
Must possess current food handler’s permit as well as Class 12 permit.
Work weekends and holidays, mornings, and evenings as business demands.
Have the ability to lift 50 pounds occasionally.
Lift, reach, bend, twist, push, pull, squat, grasp and use arm-hand coordination on a consistent basis.
Have the stamina to stand on feet for long periods of time.

Responsibilities

Represent, contribute to, and promote Oki Golf as the market leader.
Must be proactive in developing innovative ideas to facilitate the continual delivery of exceptional quality products and profit contributions to the Company.
Monitor guest feedback and surveys using the feedback garnered as a training tool as well as to consider new offerings.
Ensure the restaurant assets are well maintained
Understand Oki Golf’s definition of guest service and embody the service philosophy.
Understand business levels and opportunities to increase revenue through innovative programming
Recruit, hire and train restaurant team members
Understand and value individual growth and development as well as formulate strategies for growth and development of team members.
Establish and embody the benchmark of performance to the department in the areas of motivation, sense of ownership, and dedication to quality of product.
Responsible for the supervision and follow up of all staff assignments.
Manage monthly expenses to the budget, minimizing expenses and overtime.
Conduct monthly Beer, Liquor and Wine inventory
Monitor menu mix to consistently update menus
Practice active asset management, control, and security to reduce shrinkage.
Other tasks as assigned.