The Food & Beverage Supervisor is responsible for overseeing the daily operations of the food and beverage outlets, ensuring high levels of customer satisfaction, and maintaining quality service standards. This role supports the Assistant Outlet Manager and/or Manager by supervising staff, managing inventory, and ensuring compliance with health and safety regulations. The ideal candidate will possess strong leadership skills, excellent communication abilities, and a passion for providing exceptional guest experiences.
Qualifications
Certification as ”Food Service Manager” or other, as required by State County or Local regulations.
Excellent communications skills, written and verbal
Strong organizational skills
Knowledge of Microsoft Office, including Excel
Thorough knowledge of all matters related to the proper administration of hotel Food & Beverage operations.
Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to guest satisfaction criteria
Ability to motivate staff to provide exceptional service during slow and busy meal periods
Self motivated to take on projects to improve outlets
Must be able to withstand outdoor elements for long periods of time.
Ability to work flexible schedule to include nights, weekends, and holidays
Key Responsibilities:
Make inspection rounds ensuring organization, cleanliness, proper maintenance, adequate supplies.
Monitor staff adherence to all service standards, SOPs and Loews SOPs, including inspecting staff for correct Uniform/Groom standards.
Supervise service of guests, being watchful of signals from guests in need of service.
Assist Team Leader to establish and monitor side work duty completion.
Maintain bank to SOP, keep it balanced and secure at all times.
Read daily communication sheets from previous shift and prepare one for the following shift. Check for all personnel call offs and check floor plan for coverage.
Check restaurant for cleanliness and set up (i.e. table cleanliness, stands etc.).
Communicate daily with restaurant manager with regard to special events, house counts, etc.
Assist Team Leader in conducting menu classes and taste panels.
Assist Team Leader in conducting month end inventory count and recording.
Communicates with Team Members during service, scheduling, safety chats, MSDS, post bulletins.
Reports unsafe working conditions.
Ensure proper handling of guest checks and cash transactions.
Intercedes and/or fills in for Team Members should need occur
Performs other duties as assigned.
General Responsibilities:
Promotes and applies teamwork skills at all times.
Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance.
Is polite, friendly, and helpful to guests, management and fellow employees.
Executes emergency procedures in accordance with hotel standards.
Complies with required safety regulations and procedures.
Attends appropriate hotel meetings and training sessions.
Maintains cleanliness and excellent condition of equipment and work area.
Complies with hotel standards, policies and rules.
Remains current with hotel information and changes.
Complies with hotel uniform and grooming standards.