F & B Supervisor

Blue Sky Hospitality Solutions•Houston, TX

About The Position

The Food and Beverage Supervisor is responsible for assisting the Front Office Manager in managing the Front Office operations to achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding financial goals.

Requirements

High School Diploma is preferred, two to three years hotel food and beverage experience with excellent customer service experience.
Must be of legal age to serve alcohol and actively TABC Certified.
Must possess a Food Handlers Certification
Ability to perform basic computer functions.
Working knowledge of F&B POS systems.
Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Basic bartending skills. Knowledge of BEOs and overseeing special events.
Ability to work effectively under time constraints and deadlines.
Ability to prioritize, organize and follow up.
Ability to read, speak and understand the English language in order to communicate with guests.
Ability to establish and maintain effective working relationships with associates and guests.
Ability to effectively deal with internal and external customers with tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Regular attendance in conformance with the standards is essential to the successful performance of this position.
Comply with attendance rules and be available to work on a regular basis. Able to work varied shifts, including Weekday, Evenings, weekends and holidays.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
While performing the duties of this position, the job regularly requires one to stand and walk for an entire work shift; bend, lift, carry, push, pull, and place objects weighing up to 50 pounds. Carry a serving tray, filled to capacity, overhead/on shoulder. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including Holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Responsibilities

Communicate with the staff by holding pre or post service period meetings.
Supervise the assigned service period in the restaurant, and scheduled Special Events as necessary.
Team up with the Chef and/or Sous Chef to ensure everything coming out of the Kitchen is correct,
Perform restaurant and bar roles when necessary.
Monitor completion of open and close side duties.
Ensure staff follows the Hotels food sanitation policies and procedures.
Assist in training new F&B front of the house staff.
Exercise service recovery when necessary to the guests’ satisfaction. Manage guest requests, inquiries, and complaints promptly and completely. Ensure follow up with guest are performed in a timely manner to maintain a high level of guest satisfaction and quality service. In the event of dissatisfaction, negotiate compromise in accordance to the “Make it Right” established guidelines.
Manage guest requests, inquiries, and complaints promptly and completely. Ensure follow up with guest are performed in a timely manner to maintain a high level of guest satisfaction and quality service. In the event of dissatisfaction, negotiate compromise in accordance to the “Make it Right” established guidelines.
Follow proper Hotel safety policies and procedures and use safety equipment as needed to ensure the safety of all team members during each shift. Reports all accidents and injuries in a timely manner.
Provides for a safe work environment by following all safety and security procedures and rules. Ensure work area is clean and clear of standing water, debris or any objects that can obstruct the job duties from being performed safely, efficiently and effectively
Perform any other job-related duties as assigned