The primary function of the Food & Beverage Supervisor is to oversee all of the daily F&B operations throughout the hotel and supervise in conjunction with the other supervisors as well as the Director. This includes the handling of scheduling, budgeting and all administrative functions.

Qualifications

To perform the job successfully, an individual must be able to adhere to each of the essential duties satisfactorily. The requirements listed below are representative of the knowledge, skill and ability necessary to do so. Reasonable accommodations may be made to ensure individuals with disabilities are able to perform the essential functions.

Essential Duties and Responsibilities

• Maintain a thorough working knowledge of Micros register system, including reporting, procedures and paperwork.
• Maintain a through working knowledge of STS sales tracking system, including reporting, procedures and paperwork.
• Supervise service according to forecasting and staffing guidelines.
• Maintain proper lighting, temperature and music levels in all areas.
• Knowledgeable of the Hotels emergency procedures and the responsibilities that are to be followed.
• Use best judgment in handling any opportunities.
• Ensure that all side work is done, tables are wiped, reset tables, floors are to be swept, vacuumed and mopped, everything is restocked, china and flatware is clean and properly put away.
• Must maintain positive attitude at all times.
• Maintain the cleanliness & organization of all areas of the department as per the health department regulations.
• Stock and replenish outlets deemed necessary.
• Perform any additional tasks as specified by the management of the hotel.
• Scheduling & enforcement of Associates' shifts and breaks based on the forecasts & occupancy.
• Assisting in the management of the departmental budget.
• Serve as MOD
• Reading of menus and BEO's to determine what is required operationally.
• Have a thorough understanding of all F&B staff positions & work in said positions if necessary.
• Work closely with all staff members train, coach & discipline as needed.
• Serve as banquet captain for events as scheduled & handle all necessary responsibilities required for each event.
• Responsible for daily & weekly reporting to the Director of F&B & management team.
• Handling of all administrative, accounting & payroll tasks as directed.
• Ensuring that proper kitchen protocols and SOP's are being followed.
• Overseeing the day time opening or night time closing procedures & reporting.
• Checking inventories daily & participating in monthly inventory procedure.
• Attend all mandatory meetings and hotel functions.
• Comply with all company standards and policies, as established in the employee handbook.
• Assist with quarterly reviews of kitchen employees
• Agree to work flexible shifts, including am/pm, weekends and holidays.
• Other duties as required.

• Approach all encounters with guests and employees in a friendly, service-oriented manner. Respond to negative feedback, comments or guest surveys.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working. Ensure that your team is doing the same.

POSITION REQUIREMENTS

Must have a minimum of 1-2 years' experience, hotel setting strongly preferred. Strong proficiency in organizational skills and communication. Thorough knowledge of service flow and capabilities in all F & B areas. The ideal candidate will demonstrate effective and professional written and verbal communications.

Job Qualifications: 

Education

A High School diploma or General Education Degree (GED); Bachelor Degree in Hospitality or Hotel Management preferred or 2 year related experience and/or training; or equivalent combination of education and experience. Previous hotel experience preferred, but not required.

Experience

Minimum 1-2 years in F&B Administration, Hotel Experience preferred; OR, an equivalent combination of education and experience.

Licenses/Certifications

NYC Food Handler, & TIPS Certification.