Supervisor Food&Beverage

IHG•Fort Benning, GA

17h

About The Position

The Supervisor Food&Beverage oversees daily food and beverage operations, staffing, team development, guest satisfaction, facilities, inventory, and financial controls. The role helps prepare the hotel’s annual budget and departmental goals, monitors expenses, and ensures food, beverages, equipment, and transactions are handled appropriately. The position pays $19.68 per hour.

Requirements

Ability to carry or lift items weighing up to 50 pounds.
Ability to stand and move about the kitchen and cafeteria.
Ability to handle food, objects, products, and utensils.
Ability to bend, stoop, and kneel.
Communication skills for frequent interaction with guests and supervisors.
Food service permit or valid health/food handler card, as required by local or state government agency.
Reading and writing abilities for preparing buffet items from instructions.
Basic mathematical skills, including math, measurements, quantities, and variances.

Responsibilities

Manage daily activity, plan and assign work, and ensure appropriate staffing levels.
Develop team members through coaching and feedback, and establish performance and development goals.
Train colleagues to ensure compliance and adherence to expected standards.
Recommend or initiate human-resources actions when needed.
Ensure food and beverage equipment is operational and regularly cleaned.
Ensure food and beverage facilities, including banquet and convention spaces, are clean and stocked for anticipated business volume; notify engineering of maintenance or repair needs.
Establish and achieve quality and guest-satisfaction goals, assist guests with requests and complaints, and maintain high guest satisfaction.
Ensure food and drinks are secured and stored safely, replenish stock, and minimize waste.
Handle food and beverage inventory procedures and determine minimum and maximum stock levels for food, beverages, materials, and equipment.
Perform other ad-hoc duties as needed.
Help prepare the hotel’s annual budget and set departmental goals.
Monitor the budget and control expenses, particularly food, beverage, and labor costs.
Ensure credit and financial transactions are handled securely.
Prepare buffet items according to instructions.