F&B Supervisor

Description

• →Maintain a professional cohesive team by training and coaching staff on Brand Standards and restaurant operations as directed by the Manager or Director of the Department and/or General Manager.
• →Running day-to-day shift operations to include breakfast, lunch, and dinner, staff guidance for BOH and FOH responsibilities.
• →Opening and closing restaurant shifts.
• →Assist with food and beverage inventories and ordering required food and beverage product.
• →Assist with staff scheduling as needed.
• →Assist with banquet operations to include following BEO’s, set up, food preparations, working with cooks, severs, guest requests, and Sales staff.
• →Must be able to fill in FOH and BOH positions when needed for callouts, etc. for cooking, serving, bartending. 
• →Supervises shifts as MOD when Director is working opposite shifts.
• →Promote positive morale and aggressively friendly attitudes.
• →Complete administrative duties assigned in a timely manner: schedules, inventories, orders, production controls, etc.
• →Maintain safety and security practices, have thorough knowledge of emergency procedures.
• →Ensure guests are provided with the highest quality of food and beverage and services.
• →Must be thoroughly familiar with the Associate Handbook, implement all the rules, policies and procedures established by the company; including, but not limited to, those contained in the Associate Handbook.
• →Maintain certification from a brand approved responsible vendor training program, and Food Handlers certificates.
• →Other duties as assigned by the F&B Director and/or General Manager.

• This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work.
• Standing, walking for long periods of time while maintaining a friendly professional image.  
• May be required to work any day/shift, including weekends.
• Periodic overnight travel required may be required.