Food & Beverage Supervisor

SALARY RANGE

$19-$21/hour- based on work experience

EMPLOYEE BENEFITS

Paid Time Off 401K & Employer Match Health Insurance Vision Insurance Dental Insurance Health Savings Account Life Insurance Disability Insurance Employee Discounts

JOB OVERVIEW

As a Food & Beverage Supervisor you are responsible with overseeing the diverse space including dining room, bar/lounge, patio, three small banquet areas and the operations of restaurant and catering staff. You will be responsible for expediting customers' orders as needed and maintaining good working relationships with suppliers. You should also be able to identify ways to decrease the restaurant's operational costs by controlling human resources and controlling waste. To be successful as a FOH Supervisor, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance. Ultimately, a top-performing FOH Supervisor should be able to achieve exceptional customer service and ensure that customers have a pleasant restaurant experience.

QUALIFICATIONS

High school diploma or GED. Background check. 3-years tableside service 1-years bartending experience 1-years supervisory or management experience with 20+ individuals Knowledge of catering execution Computer operations using office Third party ordering systems (Door Dash) OpenTable background The ability to work in a fast-paced environment. The ability to stand for extended periods. Strong management skills. Excellent organizational skills. Effective communication skills. Exceptional customer service skills.

REQUIRED SKILLS

Ability to prioritize and organize work assignments, delegate responsibilities, and ensure all team member receive NYS regulated breaks, use biometric time clock, maintain cleanliness of restaurant and equipment. Ability to direct performance of departmental staff and follow up with corrections where needed. Ability to promote positive work relationships with all departments. Ability to ascertain hotel training needs and provide such training. Ability to be a clear thinker, analyze and resolve problems exercising good judgment. Ability to focus attention to details Ability to remain calm and courteous with demanding/difficult employees, guest and/or situations. Ability to perform job functions to standards under pressure of tense/confrontational situations. Ability to input and assess information into computer. Ability to ensure security and confidentiality of employee and hotel information. Ability to work without direct supervision. Ability to work with a flexible schedule

ESSENTIAL JOB FUNCTIONS

Comply with attendance rules and able to work on a regular basis. Training restaurant staff including host, bussers, servers, expo, food runners and bar staff Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained. Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations. Checking in on dining customers to enquire about food quality and service. Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked. Monitoring the restaurants cash flow and cash policies and settling outstanding bills. Resolving customer complaints in a professional manner.

NOTE:

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.