Stage Red Food & Beverage Supervisor

ASM Global

122d • $22

About The Position

The Food & Beverage Supervisor is responsible for assisting the Venue Manager in overseeing event day operations of the Stage Red restaurant areas and Bars.

Requirements

• Must be a minimum 21 years of age
• Minimum 1-2 years' experience in supervisory level position in Food and Beverage or equivalent training experience
• Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues
• Working knowledge of food production techniques, purchasing, and sanitation procedures
• Excellent written and verbal communication skills
• Ability to take tasks that are not clearly defined and appropriately define problem, propose and implement solutions
• Must be able to work evenings, weekends, and holidays

Nice To Haves

• Food Handlers Card/SERV Safe
• TIPS Certified
• Ability to provide a two-way communication and nurture an ownership environment with emphasis in positive motivation and teamwork
• Ability to work with minimal supervision
• Ability to interact with all levels of customers and staff including management
• Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours
• Communicate effectively both verbally and in writing with all staff and vendors
• Be detail oriented
• Present a professional appearance and demeanor at all times during the workday
• Excellent organizational and planning skills
• Excellent communication and interpersonal skills
• Strong customer service orientation
• Computer and Technical Skills to operate modern office equipment including computer, fax, phone, and copy machine
• Must be energetic, outgoing leader that is self-disciplined with a strong sense of initiative, is detail oriented and has a passion for delivering exceptional guest service
• Must be knowledgeable of State and Local Health and Alcohol ordinances and the implementation of these ordinances
• Positive attitude and neat appearance
• Work ethics encourages strong urgency and quality in a team environment
• Must have basic math ability to accurately count inventory

Responsibilities

• Ensures all F&B outlets and designated Bar areas are properly set before guests arrive
• Oversees F&B and Bar Staff during events
• Trains Servers and Bar on department standards and procedures
• Must be able to read and understand par sheets, stand sheets and requisition orders
• Maintains existing equipment needed for outlet areas and Bars
• Orders all replacement items and equipment under the direction of the Venue Manager
• Ensures all requisitions to the Warehouse and Kitchen are received in a timely manner, in accordance with Company policy
• Coordinates with Kitchen on the timing and production of functions
• Possesses effective communications skills to liaise between Kitchen and Warehouse Teams
• Possesses effective pre-planning and execution skills
• Has strong and effective floor operations skills
• Communicates with the Event Manager to make all necessary schedule changes for all functions
• Follows responsible alcohol service policies
• Supervises and coordinates Server Attendants, including training on company and departmental standards and providing constructive and corrective feedback as needed
• Ensures a positive and impactful guest experience by delivering professional and courteous guest service
• Receives and facilitates any catering guests' requests and orders
• Analyzes and resolves problems with associates, guests, and the operation with the assistance of the Venue Manager
• Learns and is comfortable with all food and beverage menu items to effectively complete financial transactions and answer guests' questions and upsell for maximum profitability
• Ensures all event day food and beverage orders arrive in a timely manner and quickly addresses any discrepancies with warehouse and Venue Manager
• Maintains a clean, organized, stocked and safe area
• Immediately reports any low inventory and safety and maintenance issues to Venue Manager
• Completes and assists Servers and Bar staff with opening and closing duties as outlined according to departmental standards
• Responsible for performing end of month inventory for all Food and Bar areas according to inventory standards
• Oversees proper presentation, preparation and service needs in conjunction with all food and beverage departments to ensure the highest standards are met
• Be prepared to execute last minute changes, inspect service set ups in time for all staff final call
• Imperative to hold pre-function meetings to discuss operational plans
• Takes initiative in recommending and implementing new standards or systems with Venue Manager's approval
• Fosters a cooperative and harmonious working climate conducive in maximizing employee morale thus increasing overall productivity
• Adheres to the utmost client confidentiality
• Abides by all Company policies in the Human Resources Policies and Procedures, the Business Code of Conduct
• Other duties as assigned

Benefits

• The company will cover the cost of the training and compensate employees for the time spent completing the course

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed