F&B Supervisor

Overview: 

Oversee day-to-day operations for the opening and closing of the assigned food and beverage facilities. Maintain the staffing, service, revenue and profit standards of the various operations.

Responsibilities:

• Recruit, hire, evaluate, and discipline staff regularly with the assistance of Human Resources.
• Adhere to all hotel and food and beverage departmental rules.
• Staff and operate as business demand and schedule accordingly.  Ensure a high level of professionalism in the department.
• Have a comprehensive training program that includes employee meetings at least once per month.  Communicate hotel information, events, etc.
• Ensure accuracy of cash handling, inventory control, proper ringing of all products, and awareness of theft.
• Adhere to the management by objective program goals.
• Adhere to guidelines of hiring, training, discipline and termination policies.
• Evaluating and pre-planning and being prepared for large groups and special functions including holidays.
• Operate restaurant’s special events, coordinating staffing and service.
• Opening and closing duties.

Qualifications:

• Minimum of one-year supervisory experience in Food & Beverage.
• Ability to make quick decisions in high stress situations.
• Excellent customer service skills.
• Pleasant and positive personality.
• Well organized.
• Exceptional training skills
• Must be available to work flexible hours to include nights, weekends, and holidays.