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.
The Food and Beverage Director oversees the day-to-day operation of the Food and Beverage (F&B) outlets at Full Service Properties to ensure efficiency and profitability, guidance and training personnel, financial performance and budget controls, care/maintenance of equipment, menu engineering, food and beverage cost and labor controls, and all other aspects of running a restaurant.
PREREQUISITES
Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. Three years' experience supervising at least five associates. One year experience following standard recipes. Experience ordering/pricing food and inventory control. Experience with chain food, retail, and hotel outlet preferred. Food Manager certification required
SUMMARY OF ESSENTIAL JOB FUNCTIONS
Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted. Must be able to stand for eight hours, bend, stretch, reach. Must be able to see and hear. Must be able to communicate with other associates and/or guests.
Requirements:
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES
Knowledge:
Financial aspects of running a department: labor, food and beverage costs controls. F&B inventory procedures, staff scheduling, and ordering food product for the restaurant. Local and national food safety regulations. Storage and labeling of all products: dry, freezer, refrigerated, etc. OSHA requirements and maintains department accordingly Supervisory skills: interview, hire, train, appraise, document, motivate staff Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events. Knowledge of BEOs and details surrounding events. Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.
Skills:
Staff training for FOH Service and BOH Kitchen Operations Monitor and document associates for both positive and negative feedback. Computer literate to thoroughly operate property management systems to include Inventory, Labor, and Brand programs. Maintain organization of supplies, storage rooms, refrigerators and freezers.
Abilities:
Multi task, remain associate and guest service centric. Effectively communicate with guests, department heads, associates and home office support staff. Solve guest issues with professionalism while maintaining a hospitable attitude. Market and promote to increase exposure and sales.
SPECIFIC RESPONSIBILITIES
Serve as a role model and sets the standard for all employees to maintain high-quality and consistent guest service. Encourages cooperation and consistent levels of communications with kitchen staff and FOH staff. Promote positive morale and friendly attitudes. Follow budgets and control costs for labor and food and beverage. Maintain a professional cohesive team by: hiring, training, coaching, counseling and developing the most qualified individuals. Complete administrative duties in a timely manner: schedules, payroll, inventories, orders, production controls, etc. Set procedures and provide guidance to ensure quality standards for food and beverage service. Plans and coordinates all banquet services, with group requirements and services for food and beverage proposals, contracts, BEO's and the execution from beginning to completion, delegates with staff to ensure production is of high quality and service. Develops Banquet Menus. Maintain all Food Safety, Department of Health and OSHA standards. Ensure restaurant guests are provided with the highest quality product and service. Maintain certification from a brand approved alcohol responsible vendor training program, food handler certifications. Act as Manager on Duty (MOD) in the absence of other department heads, working in conjunction with all management of the property. Other duties as assigned, that the associate is capable of performing as staffing needs arise.
WORKING CONDITIONS/SPECIAL REQUIREMENTS
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.
