A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.
JOB SUMMARY
Oversees all a la carte Food and Beverage operations, including restaurant, room service and lounge including greeting and escorting guests to tables, supervising all staff, and maintaining a courteous and efficient operation to deliver quality product and service to restaurant customers.
ESSENTIAL JOB FUNCTIONS
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Assist Restaurant Manager/F&B Director in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet. Maintain outlet scheduling and payroll. Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes. Meet and greet guests as they arrive, escort them to their table, and present menus. Answer telephones in a clear voice, coordinate and document reservations. Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends. Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet. Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use. Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing. Provide clean and safe environment by assigning and assisting with cleaning. Adheres to all company policies and procedures. Follows safety and security procedures and rules. Knows department fire prevention and emergency procedures. Utilizes protective equipment. Reports unsafe conditions to manager. Reports accidents, injuries, near-misses, property damage or loss to manager. Provides for a safe work environment by following all safety and security procedures and rules. All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook). Perform any related duties as requested by manager. Assists other Restaurant Personnel when needed. Qualifications
KNOWLEDGE, SKILLS & ABILITIES
Thorough knowledge of Food outlet operations including foods, supervisory aspects, service techniques, and guest interaction. Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests. Hold a current Food Handler Card and TABC license or must be in the process of being certified. Ability to work under pressure and deal with stressful situations during busy periods. Knowledge of the appropriate table settings and service ware. Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. Ability to remember, recite and promote the variety of menu items. Ability to operate beverage equipment, e.g., coffee maker.
PHYSICAL DEMANDS
Ability to transport at least 50 lbs. through a crowded room on a continuous basis throughout the shift. Lifting at least 50 lbs. Constant standing & walking required Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. Benefits 401(k) Disability insurance Employee assistance program Health insurance Life insurance Paid time off
Room Discounts Employee Food and Beverage Discounts EEO:
Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.
