F&B Supervisor - 250

GENERAL RESPONSIBILITIES:

1. Actively support the Quality Improvement Process.

2. Assist in identifying and implementing a successful marketing plan for FYC.

3. Assume responsibility of daily operation of FYC.

4. Assist in working toward positive financial results.

5. Assist in ensuring that scheduling functions are performed accurately and on a timely

basis.

6. Assist in maintaining a highly motivated and well-trained staff.

SPECIFIC JOB DUTIES:

1. OPERATIONS

a. Open and close shift in accordance with manager's checklist.

b. Initiate aggressive guest interaction through seeking and soliciting feedback from guests.

c. Train, maintain and enforce all Crescent service standards using use records, menus and appropriate reference materials.

d. Properly execute revenue and check control procedures on shift.

e. Handle daily associate relations.

f. Maintain a safe and sanitary work environment for all associates and guests.

g. Gather and implement all proper tools for running shift, (e.g., schedules, floor plans, reservations, checks).

h. Find solutions for problems such as call outs, last minute bookings or any other daily problems that may arise.

i. During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen and by striving to speak to all guests.

j. Be on the floor during entire meal period and ensure adequate coverage.

k. Conduct taste panels and menu classes on a daily basis for restaurant.

l. Ensure that only a quality product is being served.

m. Monitor hours and staffing on a daily basis, for restaurant, with accurate scheduling in line forecast and budget guidelines.

n. Ensure all side work is done on daily basis.

o. Maintain proper associate uniform standards.

p. Manage an effective repair and maintenance program through the use of work orders, inspections, etc.

q. Assist any associate in their job performance, when required, to ensure guest satisfaction.

r. Understand and teach empowerment principles to ensure guest satisfaction.

QUALIFICATIONS:

1. Minimum of two years food service or related hospitality supervisory experience.

2. Written/verbal communication skills.

3. Demonstrated leadership qualities.

4. Able to work with teams.

5. Basic technical knowledge of restaurant operations. Knowledge with Toast POS is a plus.

6. Demonstrated hospitality skills.

7. Demonstrated strong work ethic.

NOTICE: The hotel business functions seven days a week, 24 hours a day. All employees must be aware that it may be necessary to move employees from their accustomed shift, as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Hotel F&B Supervisor

• Team Player: Works well as a member of a group (Preferred)
• Innovative: Consistently introduces new ideas and demonstrates original thinking (Preferred)
• Leader: Inspires teammates to follow them (Preferred)
• Loyal: Shows firm and constant support to a cause (Preferred)
• Enthusiastic: Shows intense and eager enjoyment and interest (Preferred)
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well (Preferred)
• Dedicated: Devoted to a task or purpose with loyalty or integrity (Preferred)

• Preferred
  

  Self-Starter: Inspired to perform without outside help

  
  
• Preferred
  

  Growth Opportunities: Inspired to perform well by the chance to take on more responsibility

  
  
• Preferred
  

  Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals

  
  
• Preferred
  

  Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization