F&B Supervisor

Job Description

The ideal candidate will create and manage a unique, upscale dining experience, and create amazing guest experiences. This person must develop a strong team working environment and be able to create synergy within the department.

Job Requirements

• Exceptional ability to recruit, retain and develop your team
• Manage costs through inventory and troubleshooting variances; P&L management over all controllable costs
• Review all cost control opportunities taking corrective action as needed and suggest alternative
• Secure and/or implement all storage and cash handling procedures to minimize risk & loss
• Continuously improve the operation
• Maintain schedules, payroll and other administrative support
• Maintain food & beverage cost controls including inventory and pars
• Organize and conduct pre-shift and departmental meetings
• Manage payroll dollars through daily expected business volumes
• Maintain all reservation systems and book to accommodate business demands
• Create side work assignments and ensure completion with FOH staff
• Maintain cleanliness and presentation of dining room and lounge area
• Ensure the highest level of service to clients and their guests
• Responsible for all opening and closing procedures of the restaurant and lounge
• Responsible for managing of all daily and weekly reports (P&L, POS and Abstract)
• Properly resolves guest complaint ensuring guest leaves on positive note
• Must Understand and adhere to Hilton & Chartwell Hospitality operating standards
• Other Requirements
• Good with technology for inventory, ordering, scheduling, menu development, and general communication
• Knowledge of all applicable federal, state and local health and safety regulations
• Hilton experience a plus but not necessary
• 2 years of Upscale Restaurant Management experience preferred
• 1 years of leadership/management required
• High School degree or equivalent preferred
• Has a strong knowledge of professional services standards; fine dining experience a plus
• Has strong knowledge of commonly-used concepts, practices, and procedures in a restaurant.
• Relies on experience and judgment to plan and accomplish goals
• Must have ability to accurately handle money, make change, process credit card transactions and have strong menu knowledge
• Performs a variety of tasks. A certain degree of creativity and latitude is required
• Must be 21 years of age
• Passion for the business and compassion for people
• Outstanding leadership and communication skills
• Organized and detail oriented
• Must be able to create fun in a fast-paced and stressful environment
• Must be able to lift approximately 50 lbs.
• Typically works under general supervision and reports to the Director of Food & Beverage