The Food & Beverage Supervisor (F&B Supervisor) is a key member of the management team and is responsible for the oversight of food and beverage operations at the property. This includes the hiring, training and supervising of all related F&B service and food production staff. The F&B Supervisor will apply all of their experience and knowledge to assuring that the wants and needs of guests are consistently met and/or exceeded.

Qualifications, Knowledge and Skill Requirements:
 

1-3 years of related experience in F&B management
  Must have strong sales orientation.
  Proficient in the use of Microsoft Word, Excel, and Outlook
  Knowledge of pertinent health regulations and liquor laws
  Experienced with computerized point of sale systems.
  Must have food and beverage/ a la carte and banquet experience.
  Must have strong business aptitude.
  Must have strong service orientation.
  Must possess excellent written and verbal communication skills.
  Must be highly organized, efficient and detail oriented.
  Must have exceptional interpersonal skills.
 

Responsibilities:

Daily management of the food and beverage department
  Assumes 100% responsibility for quality of products served.
  Direct and assist with set-up, preparation and execution of banquets, parties and special events.
  Work closely with the Troon's Marketing Team Members to develop and implement creative strategies to increase revenues.
  Assist the General Manager in hiring, supervising, scheduling and developing bartenders, cooks, and beverage cart attendants.
  Provide daily oversight of F&B accounting procedures.
  Maintain cost controls and conduct monthly inventory.
  Follow the PO buying process for food and beverage ordering.
  Train front line staff on quality assurance and appropriate guest service
  Perform daily walk-throughs to ensure full compliance with the Department of Health regulations.
  Comply with applicable health, alcoholic beverage, fire and other local/state laws.
  Follow correct closing procedures and appropriate cash handling practices.
  Prepares food and tends bar as needed.
  Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and bar at all times.
  Produce, supervise and organize the production of food for all operations including corporate cafes and Day Care, corporate catering events, all 3rd party catering events and the food service business at the area Cycling Center
  Standard exposure to chemicals, noise
  Ensure timely delivery of food items (4-6 minutes for lunch appetizer
  Maintain kitchen equipment to health code and safety regulations and in-house standards (fryers cleanedlmaintainedlfiltered regular basis, hoods cleaned)
  Oversees, supervises, and coordinates the activities of the kitchen staff which may include cooks, wait staff, dishwashers
  Promotes teamwork and associate morale
  May spend up to 20% to 40% of the time filling in for other nonexempt employees who are absent, in training
  Assists in trouble shooting equipment failures and notifies GM so proper work order is entered
  Communicate daily with staff for special needs, outages, projects
  Prepares food for guest and employees by following cooking procedures
  Perform other duties as assigned by manager.