The Alley Supervisor

Betsy Hospitality Management, LLC•Miami Beach, FL

About The Position

The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Job Summary: Directly supervise and coordinate activities of workers engaged in preparing and serving food in The Alley restaurant.

Requirements

High school graduate or equivalent.
A minimum of 2 years of supervisory experience in food service, preferably within luxury hotels and / or restaurants.
Must be able to speak, write and understand English.
Proper industry work experience, demonstrating progressive career growth and a pattern of exceptional performance.
A professional attitude is required.
Ability to work independently and as a member of various teams and committees.
Excellent time management skills.
Proven track record of team management, organizational and coaching skills to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public, etc.
Strong organizational, problem-solving, and analytical skills.
Microsoft Office Suite
Groups and Events database software – Tripleseat and CVENT
PMS – Opera Cloud
POS – Micros
Guest Service Management System – HotSOS
HRIS and Payroll – ADP TotalSource
Google Suite
Procurement Software – iBuy Efficient by Avendra
Craftable

Nice To Haves

A hospitality or culinary arts degree is preferred.
Ability to communicate in Spanish and / or Haitian Creole desirable.

Responsibilities

Perform various financial activities, such as cash handling, deposit preparation, and payroll.
Compile and balance cash receipts at the end of the day or shift.
Keep records required by government agencies regarding sanitation or food subsidies.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Maintain food and equipment inventories, and keep inventory records.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance dining facilities.
Establish standards for personnel performance and customer service.
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Schedule service staff hours and assign duties.
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Take dining reservations.
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Perform other tasks as requested by management.