Food & Beverage Supervisor

Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

Guest Experience & Customer Satisfaction: Frequently engage with guests, checking in on dining customers to assess their satisfaction with food quality, service, and overall experience. Promptly address any issues or concerns raised by customers, ensuring complaints are resolved in a timely and professional manner, aiming for positive outcomes that encourage return visits and customer loyalty.

Staff Leadership & Development: Lead by example, providing hands-on supervision of front of house staff. Supervisors are responsible for overseeing employees on service standards, safety, and the hotel’s procedures, ensuring that staff are equipped to meet the high standards of hospitality expected.

Oversight: Oversee the day-to-day operations of the restaurant to ensure everything runs smoothly. This involves monitoring staff performance, assigning tasks, and ensuring service is delivered efficiently. Supervisors are responsible for reviewing the front of house work schedules, covering peak hours, and providing seamless service even during busy periods. 

Inventory Management: Keep a close eye on inventory levels, ensuring that all food supplies, beverages, amenities, cleaning supplies, POS supplies, and any other essentials are sufficiently stocked to meet demand. Coordinate with management to place orders, and work with the team to track inventory usage, minimizing waste while ensuring that high-quality materials are always available.

Health, Safety, and Compliance: Ensuring compliance with food health and safety regulations is a core responsibility. Make sure that all staff adheres to hygiene and sanitation standards, and that the hotel follows all local and national food safety regulations. Conduct routine property walks, address potential hazards, and ensure that the hotel remains a safe environment for both staff and guests.

Problem Solving & Conflict Resolution: Supervisors act as a point of contact for both staff and customer issues, whether it’s a guest complaint or an internal staffing conflict. Employing effective problem-solving techniques to de-escalate tense situations and finding resolutions that satisfy all parties involved. Any conflicts are to be reported to management immediately for guidance and/ or next steps. Strong communication and leadership skills are essential in resolving conflicts and maintaining a harmonious workplace.

• Assist bar attendant in setting up bar, unlocking liquor, icing, glassware, juices and garnish set up.
• Relieve all Food & Beverage staff for rest and meal breaks.
• Perform any other duties as prescribed by the Director of Food & Beverage.
• TIPS training and a Food Handling Certification is required. CPR training is a plus.
• Attend all training/meetings as required by management.
• Maintain regular attendance in compliance with Peachtree Hospitality Management standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards or appearance and grooming, which include wearing a correct name tag or brand pin when working.
• Honor all work-related requests made by a manager, which may or may not be outside normal duties, to ensure guest satisfaction.

Competencies

• Must be able to convey information and ideas clearly, both oral and written.
• Guest-focused personality and can meet needs of guest’s satisfaction within company guidelines
• Honesty and integrity above reproach.
• Outgoing, gracious hospitality.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to work well in stressful, high pressured situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
• Must maintain composure and objectivity under pressure.

Physical Demands

• Long hours sometimes required.
• High standards of appearance.
• Medium work-exerting up to 50 pounds of force occasionally, and/or 30 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to be on your feet throughout the entire shift.