HOLIDAY INN HOUMA - RESTAURANT SUPERVISOR

Expotel Hospitality•Houma, LA

6d•$12 - $14•Onsite

About The Position

The Outlet Supervisor is responsible for overseeing the service in the Food and Beverage Outlets. He/she is also responsible for assisting the manager with training, motivating, and coaching the staff, and monitoring expenses and controlling labor costs.

Requirements

At least one year of progressive experience in a hotel or a related field required.

Nice To Haves

High school diploma or equivalent and/or experience in a hotel or a related field preferred.
Previous supervisory responsibility preferred.

Responsibilities

Approach all encounters with guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
Maintain a warm and friendly demeanor at all times.
Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
Ensure work areas are properly stocked and prepare requisitions as needed.
Ensure work areas are neat and clean.
Check that trays and tables are set to standards.
Ensure quality control of all menus with regards to cleanliness and appearance.
Assist in the outlets when necessary.
Ensure that tables are cleared promptly.
Ensure proper settlement of checks.
Ensure orders are delivered on time.
Ensure food quality.
Ensure communication with oncoming shift.
Handling guest complaints or special requests, communicate to management when necessary.
Be capable of training and performing all duties required of all food and beverage outlet employees.
Hold pre-meal meetings daily to monitor service and promote up selling.
Check staffing levels and adjust according to business demand.
Requisition linen as needed.
Ensure property is free of trays and trash.
Control payroll cost in food and beverage outlets.
Attend meetings/training as required by management.
Perform other duties as requested by management.