Restaurant Supervisor - Marriott

DeFoor Hospitality Group•Chattanooga, TN

2d•Onsite

About The Position

Supervise all front of the house areas within the food and beverage department. Assist in development of menus and prices for all food and beverage items as directed by F&B Director or General Manager. Supervises service including dinner, room service, bar, and banquets. Assist Executive Chef in supervision of production staff as directed.

Requirements

Thorough knowledge of food and beverage costs, controls, sanitation, operation and maintenance of kitchen.
Must be able to communicate effectively by writing, telephone and personal meeting situations.
Must be able to work a flexible schedule including evenings, weekends and Holidays– serve as MOD when necessary.
Must be well organized and take initiative.
Must be outgoing, honest and work well with others.
Responsible for supervising food and beverage staff.
Ability to lead, direct and work with people.
Must manage all associates in a firm and fair manner.
Stand/walk on feet for 8+ hours and work in a restrictive space/environment.
Must be able to work in extremely warm temperatures.
Must have eyesight enabling vision both near and far.
Finger dexterity to type, to write, and work on a computer.
Must speak in a clear, understandable voice and hear at a basic level, and understand English.
Must be able to bend, stretch arms overhead and lift and/or carry up to 30 pounds.

Nice To Haves

At least 2 years’ experience in a prior F&B leadership role (Preferred).
At least 1 year in a prior F&B leadership role in a hotel operation. (Preferred).

Responsibilities

Act with the highest level of integrity in every decision.
Hire, train, develop, and discipline all food and beverage staff.
Coordinates work assignments, department planning, and schedules for F&B Department.
Assists with creation, development, and implementation of menus and promotions, beverage lists, and beverage prices, and specials.
Standardized portions used, and is responsible for controlling of service labor.
Ensure service personnel adhere to proper cash handling, use of approved shot pours, and all required security & safety procedures.
Supervises set up of buffet lines and insures that it is maintained.
Adhere and maintain all Health Department rules and regulations.
Controlling and maintaining labor costs in scheduling.
Must be responsible for security of guests, fellow employees and hotel assets.
Must perform any other required duties as requested by the General Manager to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
Immediately reports all guest issues to the Manager on Duty and General Manger.
Ensures that all associates are in proper uniform at all times
Never drinks, eats, or smokes in gest view.