Seasonal F&B Supervisor ("Supervisor/a de Alimentos y Bebidas Temporal")

Sheraton Redding at the Sundial Bridge•Redding, CA

8d•$19 - $21•Onsite

About The Position

Supervise and organize hotel Food & Beverage functions and outlets to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. Ensure positive guest experiences by taking ownership of situations and following up on requests. The role supports the hotel’s F&B outlets in coordination with the F&B leadership team and leads, coaches, trains, and evaluates staff. It also helps maintain product and service quality, manage supplies and inventories, support menu planning, and ensure compliance with company, brand, safety, and operating standards. The position is based at Branch House Bistro in Redding, California, and is seasonal. It requires regular attendance, participation in required meetings and training, and schedules that may vary with hotel business needs. The job is primarily indoors, though it may involve exposure to freezer and kitchen temperatures and physical work such as standing, lifting, and moving equipment.

Requirements

High school education or equivalent.
3–5 years of experience in Food & Beverage operations.
At least 21 years of age to serve alcohol.
Safe Server Alcohol and Food Handlers certifications required.
Ability to speak, read, write, and understand the primary workplace language.
Good verbal, written, and electronic communication skills; strong leadership and customer-relations abilities; attention to detail and organizational skills.
Intermediate computer skills and basic computational skills; knowledge of computer programs, mathematics, and budgetary analysis.
Knowledge of Windows OS, MS Office, PMS, PBX, key systems, and POS.
Ability to work independently, take initiative, and handle operational details hands-on.
Strong issue-resolution and analytical skills.
Thorough knowledge of food products, standard recipes, and proper preparation; ability to assess quality, taste, texture, presentation, and preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Ability to deal effectively and patiently with internal and external customers, use tact and diplomacy, gather accurate information, and resolve conflicts.
Ability to analyze and anticipate user needs and ensure appropriate tools are available at the property.
Ability to work in freezer temperatures of approximately -10°F and kitchen temperatures of approximately +110°F for one hour or more.
Ability to stand and maintain mobility for up to four hours; maneuver between simultaneous functions and work in limited spaces.
Ability to lift up to 45 pounds and push or pull carts and equipment weighing up to 250 pounds.
Ability to grasp, write, stand, sit, walk, perform repetitive motions, bend, climb, listen, hear, and maintain visual acuity; ability to distinguish product quality and detect emergencies using hearing, smell, taste, and vision.
Ability to bend, stoop, squat, and stretch for cleaning tasks; finger dexterity to operate office and other equipment and perform wrist and hand movements.
Maintain a neat, clean, and well-groomed appearance in accordance with property grooming and uniform standards.
Regular attendance and compliance with company rules and regulations are required; work schedules may vary with hotel business needs.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Support and supervise hotel Food & Beverage outlets while working with the F&B leadership team.
Communicate with vendors and suppliers to support timely rollout of seasonal food options.
Participate in monthly, quarterly, and annual department inventories and submit inventory reports to accounting on time.
Monitor service and product quality; help maintain consistent food quality, delivery, and standards.
Cooperate in menu planning and preparation, and order food and beverage supplies.
Stay current on brand requirements and restaurant changes.
Attend mandatory meetings and scheduled training sessions.
Lead and coach staff to achieve exceptional guest service and staff satisfaction.
Maintain a positive, energetic attitude and professional appearance; serve as a role model by following policies and setting high standards for conduct, punctuality, and work.
Perform general cleaning according to hotel procedures and safety and health standards.
Review customer acceptance of the restaurant and bar; recommend operating or marketing policy changes to management when sales or market conditions indicate a need.
Evaluate staff performance and encourage improvement.
Arrange, provide, and supervise new-staff training, including property familiarization, standard operating procedures, and policies.
Cross-train staff in positions and equipment within the area of responsibility, implement and follow up on checklists, and retrain staff as needed.
Assist with guest inquiries; follow company and safety and security policies; report maintenance problems, hazards, accidents, and injuries; and perform other reasonable duties as requested by supervisors.