Concert Supervisor

Concert Supervisor The Meritage Resort & Spa - 3.4 Napa, CA Job Details 5 hours ago Qualifications English TIPS Food Handler Certification Full Job Description Position Summary Supervises Food & Beverage team members in assigned area(s) to ensure guests receive the highest level of service and quality on a consistent daily basis. This role is primarily responsible for overseeing bar operations and supervising the bartending team for the Blue Note Concert Series. Duties & Responsibilities Primary Responsibilities (Essential Functions) 1. Supervision & Leadership Supervise lead personnel within the Blue Note Concert Series. Carry out supervisory responsibilities in accordance with company policies and applicable laws. Participate in interviewing, training, and onboarding team members. Recommend candidates for hire, promotions, and reclassifications. Plan, assign, and direct work; may create work schedules. Recommend performance evaluations and merit increases. Establish work quality expectations and deadlines. 2. Operational Oversight Monitor daily operations to ensure product quality and service standards exceed guest expectations. Take or recommend corrective actions as needed. 3. Financial Performance Support achievement of budgeted revenues and control expenses. Analyze forecasts, cost, and revenue reports using company systems. Ensure proper portion control and minimize waste to maximize profitability. 4. Guest Experience Ensure consistent, exceptional guest service by actively engaging in the venue. Address guest concerns promptly and effectively. 5. Inventory & Compliance Ensure service areas are clean, organized, and properly set up. Maintain appropriate inventory levels; order supplies as needed. Participate in inventory processes and may submit liquor/supply orders. Ensure equipment is maintained and all operations comply with food and beverage regulations. 6. Standards & Procedures Monitor adherence to SOPs and assist in developing/updating procedures. Participate in regular Food & Beverage leadership meetings. 7. Safety & Sanitation Follow all food handling, TIPS®, sanitation, and health regulations. Wear required safety equipment, including non-slip, oil-resistant shoes. Report and address safety hazards immediately. Comply with

OSHA, PPE

requirements, and

HAZMAT/MSDS

protocols. 8. Attendance Maintain reliable and punctual attendance. Other Responsibilities (Supportive Functions) Recommend merit increases and personnel actions within guidelines. Respond to guest inquiries and coordinate special requests. Resolve guest complaints or escalate when necessary. Report unusual incidents, missing items, or suspected theft. Ensure alcohol is not served to minors or intoxicated guests. Notify management of guest-related issues or disturbances. Qualifications 1. Experience 1-2 years of progressive Food & Beverage experience in a hotel environment required. Prior supervisory experience preferred. 2. Leadership Ability to train, mentor, and lead a team to exceed guest expectations. 3. Operational Skills Ability to manage labor costs and staffing levels based on business demand. 4. Communication Strong interpersonal and communication skills. Ability to handle sensitive or confidential information with discretion. Professional demeanor and positive attitude required. 5. Problem Solving Strong analytical and decision-making skills. Ability to remain calm in high-pressure or emergency situations. 6. Technical Skills Ability to learn and operate POS systems. 7. Education & Training Completion of required training programs. TIPS® certification required upon hire. Food Handler's Card required (or ability to obtain within 30 days). 8. Additional Requirements Must be at least 21 years of age. Bilingual Spanish preferred. Must be able to read, write, and speak English effectively. 9. Work Schedule Flexible availability required, including nights, weekends, and holidays. Special Skills & Physical Demands Ability to stand and walk for extended periods in a fast-paced environment. Frequent lifting, carrying, and handling of items (up to 50 lbs occasionally). Continuous reaching, bending, and movement during service. Ability to work in varying temperatures (hot kitchens, cold storage areas). Exposure to noise, odors, and crowded workspaces. Work around kitchen equipment, chemicals, and potential hazards. Visual acuity required for operating equipment and maintaining standards. Disclaimer This job description is not intended to be all-inclusive. Team members may perform other duties as assigned to meet business needs. Management reserves the right to modify responsibilities and provide reasonable accommodations as necessary.