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Form of workJob Description
POSITION SUMMARY
The F&B Supervisor and Banquet Captain performs efficient management and delivery of all Food and Beverage operations, with the aim that they provide the highest level of customer service, are cost-effective, meet budgeted targets, and achieve regional and national service profile.
EXPERIENCE, EDUCATION, AND SKILLS REQUIRED- Specialty/Technical Training required (2-year college degree preferred) and five years of related experience in a customer service role within the hospitality industry or equivalent combination of education and experience.
- 1-year experience in personnel supervisory duties, preferably in the golf/hospitality/service industry required
- Must be of legal age to sell and serve alcoholic beverages, an applicable state card or certificate must be provided if state law requires.
- Experience in resolving customer issues/complaints as well as overall excellent customer service required.
- Solid time management, organization, and prioritization skills; Ability to make decisions in a fast-paced environment.
- Proven ability to effectively build and foster a team environment.
- Valid driver's license required.
- As a Food and Beverage Supervisor and Banquet Captain, you are responsible for the preparation, presentation, and execution of your scheduled banquets, events, and the daily restaurant. You must prepare, display, and coordinate all items and equipment for banquets and events.
- Supervises and assists in training all food and beverage team members pertaining to the clubhouse restaurant, golf course food outlets, events, and banquets while providing the highest quality guest service and presentation.
- You are responsible for all the event props needed and the proper and neat storage of all props and supplies for banquets and events. You will make sure to re-set every room at the end of an event for the next day or event.
- To promote a customer-focused culture by example and by encouraging in-house training of all team members through an agreed training plan.
- To ensure the use of current Standard Operation Procedures by all team members within the department.
- To work within any section of the Food and Beverage department.
- To be responsible for scheduling and managing the timekeeping records for all team members.
- To ensure facilities comply with all relevant legislation relating to health and safety, food hygiene regulations, and licensing legislation.
- To promote a safe, healthy, and environmentally secure environment.
- To ensure ongoing compliance with statutory requirements relating to the work of the Department.
- You will be the team leader within the food and beverage operation.
- You will be the manager on duty when the F&B Director, Operations Manager and Club Manager are unavailable.
- Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction.
- Supervises the housekeeping department, including hiring, training, terminating, and scheduling. The property must be maintained for cleanliness, sanitation, appearance, and adherence to health code standards.
- Understands POS systems and can perform all team member functions.
- Works closely with other departments within the golf course to enhance the guest experience.
- Reports and documents any observed or known safety hazards, conditions, unsafe practices, and procedures to management.
- Runs end-of-shift POS sales reports and prepares reports as requested by the Operations Manager or F&B Director to provide information on performance, issues, and concerns.
- Supervises staff's punctuality and adherence to uniform and appearance standards.
- Oversees the requisitioning of operating supplies, china, glass and silverware and beverage.
- Primary duty is supervising the staff on their shift and coordination of duties; however, the F&B Supervisor and Banquet Captain may be required to fill in as bartender, server, host, etc., to relieve staff during peak service hours.
PHYSICAL AND MENTAL DEMANDS
- Must be able to convey information and ideas.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must work well in stressful, high-pressure situations.
- Must maintain composure and objectivity under pressure.
- Must be able to lift 35-50 lbs.
- Must be able to stand on your feet most of the day.
