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Form of workJob Title: Food & Beverage Supervisor
Division: Food and Beverage
FLSA Status: Non-Exempt
Summary:
The Food & Beverage Supervisor will have server experience, the desire to learn and grow, a love for serving others, and fine dining experience. The position is responsible for coordinating resources with a focus on guest satisfaction and supporting the team ensuring they have the tools they need to provide outstanding service to our guests.
Duties and Responsibilities include the following. Other duties may be assigned.
- Trains, schedules, and supervises lower-level food services staff
- Greets guests in accordance with established guidelines, procedures, and policies as prescribed by company standards.
- Completes all shift work as outlined in the venue’s operating policies and procedures.
- Responds to customer needs, issues, comments, and problems to ensure a quality experience
- Provides back-up support as needed to staff
- Prepares and serves beverages in a professional and efficient manner to the 9’s standards.
- Uses appropriate glassware and garnishes for all beverages.
- Responsible for knowledge on how to operate the cash register correctly and is responsible for accurate accounting
- Runs a cash-out at the end of the shift, makes an accurate drop of money, and files receipts.
- Ensures performance of assigned opening and closing side work.
- Assists with stocking of all liquor, beer, wine, and beverage products.
- Acts as a responsible vendor to control the amount of alcohol served, so that guests do not become intoxicated.
- Drafts and implements operating budget; performs reasonable predictive forecasting of expected meal services based on staff, student, visitor, guest, and/or other applicable headcounts.
- Gathers comments, feedback, and other data about food and service quality; prepares reports of this data for upper management.
- Ensures and/or maintains the safety and cleanliness of all food preparation, service, and work areas, tools, and facilities.
- Performs other duties as assigned.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Language Ability:
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Math Ability:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning Ability:
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Education/Experience:
High school diploma or general education degree (GED); and one-year related experience and/or training required. Industry supervisory/ leadership experience preferred.
Knowledge, Skills and Other Abilities:
- Schedules and coordinates maintenance, repairs, and improvements to food services facilities.
- Excellent verbal and written communication skills.
- Excellent interpersonal, leadership, and organizational skills.
- Creative and effective problem-solving skills.
- Working knowledge of food service and nutritional guidelines and best practices.
- Ability to accept constructive feedback and to work collaboratively with upper management and other stakeholders to identify and facilitate needed improvements to the food service program.
- Proficiency with Microsoft Office Suite or similar software as needed to draft reports, inventory, and budgets.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, climb or balance, and talk and hear. The employee is frequently required to stoop, kneel, crouch or crawl. The employee is occasionally required to sit and taste and smell. The employee must frequently lift and/or move up to 20 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, ability to adjust focus and ability to see color.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
