Seasonal F+B Supervisor

EOS•Hilton Head Island, SC

19h

About The Position

JOB SUMMARY: Set up dining areas according to standard based on service periods, as well as exterior dining spaces seasonally Greet guests, take beverage and food orders, and place into Point of Sale system for preparation. Deliver food and beverages to guests, check for satisfaction and ensure guests have everything they need, present check for payment, and process payment. Seek ways to elevate service at each touchpoint. Up-sell where possible. Engage to increase return guests. Consider added F&B/service for VIPs and special occasions. Encourage positive online reviews. Follow all credit card processing and cash handing policies. Responsible for all payments of service and goods, and any cash collected. Complete shift check out and cash drops with lead/manager. Follow all tip/service charge distribution policies. Move tables and chairs as needed to set up dining room according to standard. Perform continuous cleaning of dining areas and work spaces including clearing tables of dirty glass/tableware and bringing to appropriate dish areas/bar areas, wipe and sanitizing tables, sweep and mopping floors, wiping down chairs and booths, wiping tray stands, menus, and other service area organization. Complete all assigned side work task lists to include but not limited to polishing glassware and flatware, folding napkins, preparing bread and coffee, re-stocking stations, deep cleaning tasks, taking out trash, bagging/removal of soiled linens, stocking printer paper, etc. Complete all pre-service tasks to include but not limited to filling of ice bins, cutting fruit for garnishes, stocking service refrigerators with cream, milk, and water, refilling of salt, pepper, sugars, coffee, and espresso Knowledge of table and seat numbers at all times. Responsible for strong beverage knowledge, with ability to make suggestions to guests and inform offerings. Practice conscious knowledge of food allergies and safety in preparation. Communicate allergy concerns to guests. Have a strong working knowledge of wine, beer, and alcohol offerings. Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to Food & Beverage management. Demonstrate a team-focused attitude and encourage collaboration. Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures. Attend meetings and training sessions as required. Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace. Additional supervisory tasks: Assists in the general floor management during service. Coordinate workflow to ensure a smooth-running operation. Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, service areas, and back of house spaces. Assist in leading food and beverage personnel, ensuring opening, closing, and side work checklists are completed accordingly, and provide general leadership support to staff. Work closely with host on reservations and walk-in guest flow to maximize seating and walk in opportunities. Assist team members with guest resolution when needed. Assist with inventory management as assigned Lead trainer for new hire employees. Escalate any associate concerns or training opportunities to appropriate leadership. Lead daily pre-meals/stand-up meetings in the absence of Manager, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff. Update POS with pricing, specials, menu changes, etc. Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times. Expedite food regularly, practicing and training for proper timing of food courses. Participate in overseeing all in-house cash revenue and proper cash handling procedures. Make nightly cash drops as directed by accounting. Use nightly communication logs as directed. Responsible for comp and void privileges and approving active promotions and gift card/certificates.

Requirements

1+ year professional serving experience in a high-volume restaurant setting
High School diploma/GED
Able to complete a satisfactory background check
Available and willing to work flexible hours based on business needs including weekdays and weekends.
Demonstrates strong communication, organizational, and problem-solving skills.
Expresses sincere enthusiasm for the role and passion for food and beverage
Must know how to prioritize, delegate, and respond in a timely fashion.
Able to work under pressure, multi-task, and stay focused while maintaining hospitality.
Ability to remain standing for up to 8 hours
Ability to walk the property and grounds frequently
Ability to move up and down stairs regularly
Ability to move quickly based on guest needs
Ability to regularly move and lift up to 50 lbs.
Ability to use repetitive manual dexterity, such as writing, typing in orders, polishing, rolling silverware
Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift
Ability to visibly survey property areas clearly
Ability to view a digital computer/tablet screen
Ability to work outside seasonally in various weather for up to 8 hours.
Ability to communicate and exchange information effectively, often in a public/group setting
Ability to read, write, speak, and understand English
Ability to complete a satisfactory background check
Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner
Ability to work flexible hours based on business needs including midweek and weekend days
Extreme temperatures and weather conditions.
Exposure to various hazardous chemicals, to be used only as instructed.

Responsibilities

Set up dining areas according to standard based on service periods, as well as exterior dining spaces seasonally
Greet guests, take beverage and food orders, and place into Point of Sale system for preparation.
Deliver food and beverages to guests, check for satisfaction and ensure guests have everything they need, present check for payment, and process payment.
Seek ways to elevate service at each touchpoint.
Up-sell where possible.
Engage to increase return guests.
Consider added F&B/service for VIPs and special occasions.
Encourage positive online reviews.
Follow all credit card processing and cash handing policies.
Responsible for all payments of service and goods, and any cash collected.
Complete shift check out and cash drops with lead/manager.
Follow all tip/service charge distribution policies.
Move tables and chairs as needed to set up dining room according to standard.
Perform continuous cleaning of dining areas and work spaces including clearing tables of dirty glass/tableware and bringing to appropriate dish areas/bar areas, wipe and sanitizing tables, sweep and mopping floors, wiping down chairs and booths, wiping tray stands, menus, and other service area organization.
Complete all assigned side work task lists to include but not limited to polishing glassware and flatware, folding napkins, preparing bread and coffee, re-stocking stations, deep cleaning tasks, taking out trash, bagging/removal of soiled linens, stocking printer paper, etc.
Complete all pre-service tasks to include but not limited to filling of ice bins, cutting fruit for garnishes, stocking service refrigerators with cream, milk, and water, refilling of salt, pepper, sugars, coffee, and espresso
Knowledge of table and seat numbers at all times.
Responsible for strong beverage knowledge, with ability to make suggestions to guests and inform offerings.
Practice conscious knowledge of food allergies and safety in preparation.
Communicate allergy concerns to guests.
Have a strong working knowledge of wine, beer, and alcohol offerings.
Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up.
Communicate any elevated complaints that could not be resolved to Food & Beverage management.
Demonstrate a team-focused attitude and encourage collaboration.
Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
Attend meetings and training sessions as required.
Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.
Assists in the general floor management during service.
Coordinate workflow to ensure a smooth-running operation.
Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy).
Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, service areas, and back of house spaces.
Assist in leading food and beverage personnel, ensuring opening, closing, and side work checklists are completed accordingly, and provide general leadership support to staff.
Work closely with host on reservations and walk-in guest flow to maximize seating and walk in opportunities.
Assist team members with guest resolution when needed.
Assist with inventory management as assigned
Lead trainer for new hire employees.
Escalate any associate concerns or training opportunities to appropriate leadership.
Lead daily pre-meals/stand-up meetings in the absence of Manager, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc.
Provide proactive communication of all standards to staff.
Update POS with pricing, specials, menu changes, etc.
Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times.
Expedite food regularly, practicing and training for proper timing of food courses.
Participate in overseeing all in-house cash revenue and proper cash handling procedures.
Make nightly cash drops as directed by accounting.
Use nightly communication logs as directed.
Responsible for comp and void privileges and approving active promotions and gift card/certificates.