JOB TITLE

Food and Beverage Supervisor

DEPARTMENT

Food & Beverage

FLSA STATUS

Non-Exempt

SUPERVISORY RESPONSIBILITIES

Bus Persons, Servers, Bartenders

SUMMARY/OBJECTIVE

To supervise the daily operations of assigned Food & Beverage outlets, ensuring exceptional guest service, consistent food and beverage quality, compliance with hotel standards, and efficient staffing. The Food & Beverage Supervisor provides leadership, guidance, and support to associates while assisting management in maintaining operational efficiency, controlling costs, maximizing profitability, and creating a welcoming environment that encourages guest satisfaction and repeat business. .

ESSENTIAL RESPONSIBILITIES

Must be present on the floor during peak service hours, as determined by management, to ensure smooth operations and guest satisfaction. Maintain product and service quality standards by conducting ongoing evaluations, monitoring associate performance, reviewing guest feedback, and addressing complaints promptly. Provide daily leadership and direction to Food & Beverage associates, ensuring established service standards and operating procedures are consistently followed. Assist in maintaining the cleanliness, appearance, safety, and functionality of all assigned Food & Beverage areas and equipment. Maintain security procedures that protect hotel assets, guest belongings, and the personal safety of associates and guests. Maintain proficiency in the

MICROS/POS

system and ensure associates follow proper transaction, cash-handling, and check-control procedures. Perform the duties of subordinate positions when necessary to provide operational coverage and accommodate associate breaks and meal periods. Establish and maintain effective two-way communication with associates, management, and other hotel departments. Ensure assigned areas are adequately staffed and that associates are positioned appropriately to meet business demands. Monitor guest service standards and conduct coaching and training as needed. Respond promptly to guest requests, questions, concerns, and complaints, resolving issues within the scope of supervisory authority and escalating concerns when appropriate. Communicate Food & Beverage operational needs, service concerns, and staffing updates to the Food & Beverage management team. Ensure associates follow food and beverage presentation standards, menu specifications, portion control, and service procedures. Maintain departmental cleaning schedules and ensure all work areas, equipment, storage areas, and service stations meet hotel sanitation standards. Complete required shift reports, incident reports, checklists, and other documentation accurately and on time. Assist management with associate hiring, onboarding, training, coaching, performance documentation, and disciplinary procedures in accordance with company policy. Monitor inventory and supply levels and communicate purchasing needs to management in a timely manner. Support departmental cost-control efforts by monitoring labor, product usage, waste, and inventory. Assist with scheduling functions, shift coverage, and staffing adjustments in accordance with business needs and management direction. Support guest satisfaction initiatives and encourage associates to provide personalized, professional, and memorable guest experiences

Human Resources:

Implement an effective training program for new and current associates using use records, menus and appropriate reference manuals. Encourage problem solving by associates through proper training and empowerment. Establish effective communication with associates to gain their trust and respect. Maintain fair and consistent counseling and/or disciplinary procedures. Demonstrate positive inter-departmental relations. Administrative Communicate directly, and/or, through the use of a log book, to next supervisor/manager. Identify and recommend incentive programs, new ideas and methods of operation. Marketing Implement and follow through on all bookings of restaurant parties and room service hospitality suites and effectively communicate with all managers. Assist in the development and execution of the marketing plan of assigned outlets. Attend department and company meetings as scheduled. Other tasks or projects as designate by management.

TO DO THIS KIND OF WORK, YOU MUST HAVE THE ABILITY TO

Ability to exercise sound reasoning and good judgment. Interpret and enforce established policies. Understand the government regulations governing business operation. Make business decisions based on production reports and similar facts as well as on your own experience. Deal with the general public, customers, employees, union and government officials with tact and courtesy. Change activity frequently and cope with interruptions. Accept full responsibility for managing an activity. Be in compliance with all food, alcohol, health, safety and fire regulations and training. Plan and organize your work. Speak and write clearly.

• Ability and willingness to work weekends and holidays Be knowledgeable about proper etiquette and protocols.

BEHAVIORAL EXPECTATIONS

Be supportive of the hotel's goals. Team Player, supportive of all colleagues. Mutual respect and cooperation with all colleagues. Strive to represent Marriott in the most positive, professional and courteous manner at all times. Client and/or guest focused and service minded in all dealings with guests. Can meet needs of guests' satisfaction within company guidelines. Speak clearly and listen carefully in the English language. Use personal judgment and specialized knowledge to give information to people. Protects guest safety and belongings while respecting our guests' privacy. Communicate well with diverse group of individuals. Self-starter, willing to accept instruction. Report to work complying with all appearance standards. Adhere to break and meal schedules. Be aware of work schedule and report to work on time. Be completely familiar with all emergency plans/procedures and the fire system. Be able to act upon them. Follow associate break and meal schedule. Follow safety procedures and policies to ensure a safe working environment. Follow all Harrell Hospitality Group CA, Inc., policies and procedures. Follow all Harrell Hospitality Group CA, Inc., Associate Handbook policies. Report any unusual occurrences immediately to a member of management. Honor all work-related requests made by a manager or supervisor, which may or may not be outside normal duties, to ensure guest satisfaction.

PHYSICAL DEMANDS

Ability to stand and walk throughout duration of shift. Lift up to 50 pounds with frequent lifting and/or carrying of objects up to 50 pounds. Talking, Hearing, Reaching, Balancing and Stooping.

ENVIRONMENTAL FACTORS

Inside:

Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Extremes of Heat Plus Temperature Changes:

Extremes of Heat:

Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protections.

Temperature Changes:

Variations in temperature which are sufficiently market and abrupt to cause noticeable bodily reactions.

Wet and Humid:

Wet:

Contact with water or other liquids.

Humid:

Atmospheric condition with moisture content sufficiently high to cause marked bodily discomfort.

Hazards:

Situation in which the individual is exposed to the definite risk of bodily injury.

MATH SKILLS

Requires mathematical development sufficient to be able to add and subtract all units of measure.

LANGUAGE SKILLS

Must have developed English language skills to the point to be able to: Print simple sentences and speak simple sentences. Read and understand instructions, safety rules, etc. Speak with poise, voice control and confidence using correct English, and well-modulated voice. Listen and understand instruction and/or questions. Write business letter, summaries and reports using prescribed format and conforming to all rules of punctuation, grammar and style. Participate in discussions.

RELATIONSHIPS TO DATA, PEOPLE AND THINGS

Data:

Compiling, gathering, collating, or classifying information about data, people or things. Reporting and/or carrying out a prescribed action in relation to the information is frequently involved.

People:

Speaking -

Signaling:

Talking with and/or signaling people to convey or exchange information. Includes giving assignments and/or directions to helpers or assistants.

Things:

Operating -

Controlling:

Starting, stopping, controlling and adjusting in the progress of machines or equipment. Operating machines involves setting up and adjusting the machine or materials as the work progresses. Controlling involves observing and turning devices to regulate reactions of materials.

SPECIFIC VOCATIONAL/EDUCATIONAL PREPARATION

• High school diploma preferred, but not necessary.
• Combination of vocational education, apprentice training, in-house training, on-the-job training, or essential experience in less responsible jobs which lead to higher job or serving in other jobs for a period of at least one year.

REQUIRED LICENSES/CERTIFICATIONS

• Must be or have the ability to be TIPS certified.
• Must possess or have the ability to obtain the required California Responsible Beverage Service (RBS) certification, where applicable.
• Must possess or have the ability to obtain the required Food Handler or Food Safety certification

Job Type:

Full-time Pay:

$26.00 - $28.00 per hour

Benefits:

401(k) Dental insurance Employee discount Health insurance Paid time off Vision insurance

Work Location:

In person