Food and Beverage Supervisor

Tasks and Duties: 

1. Assist in ordering and inventories all linen requirements.  This includes counting inventory upon delivery from the linen company, returning any bad stock for credit and working closely with the linen company to prevent over-charges on their invoices.
2. Reviews and has thorough understanding of all banquet event orders to coordinate scheduled events.
3. Reviews with Banquet Servers, housemen and set-up Coordinators all banquet event orders for proper communication for each event.
4. Responsible for hiring, training, supervising, and terminating of banquet staff.
5. Assists in the management and operation of restaurant and concession outlets.
6. Completes and posts weekly staff schedules ensuring an adequate number of staff to serve each function and adequate staff for the set up and tear down of each function.
7. Requisitions or obtains equipment and supplies needed for each function.  Ensures that they correspond to client’s specifications, where applicable.
8. Keeps and active on-going inventory of equipment, utensils, and props required for completing each function per the customer’s request.
9. Required to do weekly walk through of all function space for accurate maintenance reports for repairs and upkeep needed.
10. Responsible for organizing necessary training meetings and enforcing hotel policies for the entire staff.  Conduct monthly department meetings and type minutes to provide to FBD and GM.
11. Attend and become active in local and regional events.
12. Attend or schedule an assistant to attend weekly banquet event order meetings.
13. Prepare and present accurate function billing to the client at the completion of the event and collect payment.
14. Works closely with Chef and kitchen staff to ensure preparation and expedition of food is accurate and efficient to provide quality customer service.
15. Continually directs and assists banquet staff during the entire function to ensure that all details are carried out according to the client’s specifications.
16. Conduct monthly emergency drills with staff.
17. Responsible for monitoring cleanliness of function restrooms during events.
18. Responsible for securing final payment for an event from the client.
19. Responsible for any safety issues – for example, wearing rubber gloves when handling food, and training of staff regarding safety issues.
20. Responsible for efficient staffing and stocking of banquet bars.  Checking the stock, maintaining cleanliness, cash register sign in and out, checking bar tapes and filling out the logbook.
21. Responsible for payroll, time cards, the breakout of banquet gratuities to paid to staff.

Prerequisites:

Education: Two year Associates degree or Bachelor’s degree for a four-year college highly desired.  Must be able to speak, read, write and understand the primary language(s) that are used in the workplace and by guests who frequently visit the workplace.

Experience: Must possess general knowledge of food & beverage and service procedures, generally involving two-years as a server, dining room manager or host/hostess.   Experience in current computer programs desired.

Physical: Must have the ability to bend, squat, and frequently lift 25 ponds and occasionally 50 pounds.  You must be able to exert well-paced mobility and maneuver between functions occurring simultaneously.  Requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, visual acuity, hearing and excellent speaking ability.

Benefits:

We offer our eligible Associates a number of benefits to enhance their health and well-being:

• Group insurance, including dental and vision 
• Paid time off including vacation days, sick days and holidays
• Employee Referral Program
• Hotel Discounts – for You, Your Friends and Your Family
• Voluntary benefits including accident, life and critical illness