Restaurant Supervisor

The Restaurant Supervisor is responsible for assisting the Food and Beverage leadership in ensuring first quality Food and Beverage service, while maintaining adherence to budgeted payroll and overhead costs. He/she is also responsible for continually working toward improving Food and Beverage sales revenues beyond budget.

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
  
• Maintain regular attendance in compliance with company standards, as required by scheduling which will vary according to the needs of the hotel.
  
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
  
• Comply at all times with company standards and regulations to encourage safe and efficient hotel operations.
  
• Be familiar with the organization of company Hotels and know the function of each department.
  
• Assist Food and Beverage Management in maintaining food and beverage costs.
  
• Maintain close communication links with all employees, seeking input regarding food and beverage issues and acting as a motivating influence.
  
• Monitor and follow up on all servers' cash overages and shortages.
  
• Maintain service standards throughout the department by using such quality control instruments as Standard of the Week and coaching sessions.
  
• Immediately follow up on accidents, problems or guest complaints in the Food and Beverage Department.
  
• Be familiar with and able to react to emergency situations by knowing locations of fire and extinguishers and exits.
  
• Maintain proper consistent disciplinary actions for all Food and Beverage employees.
  
• Be familiar with P.O.S. system used in the hotel.
  
• Ensure employees are at all times, attentive, friendly, helpful and courteous to guests, employees and other managers.
  
• Assist the Food and Beverage Manager in wage progress and productivity reports for Food and Beverage Department.
  
• Assist in preparation of staff schedules according to business forecast, maintaining adherence to wage control, productivity standards and guest service scores.
  
• Assist in monthly food and beverage inventories and reconciliations.
  
• Ensure all side work duties are completed by servers.
  
• Assist Food and Beverage Manager in developing promotional ideas.
  
• Assist Food and Beverage Manager in planning and organizing monthly department meetings.
  
• Initiate and promote sales efforts for all service personnel.
  
• Assist the Food and Beverage Manager in preparing for and conducting employee performance appraisals.
  
• Assist the Food and Beverage Manager and Food Production Manager in maintaining and improving the quality and presentation of all food products.
  
• Attend weekly Food and Beverage meeting, daily pre-meal meetings, and other meetings as required by management.
  
• Perform any other duties as requested by management.