What are the responsibilities and job description for the Operations Supervisor position at SpringHill Suites by Marriott Grand Island NE?
Benefits:
Job Title: Operations Supervisor
The Operations Supervisor helps support the success of the Front Desk, Food and Beverage, HSKP and Meeting Space for ensuring that guest satisfaction and product quality standards are met, and for managing all areas of the hotel according to SpringHill Suites by Marriott standards to achieve a friendly atmosphere of superior guest service and product quality. Display exemplary performance for staff to follow.
GUEST SERVICE
Note: Per the Americans with Disabilities Act, essential functions are the basic job duties that an employee must be able to perform, with or without reasonable accommodation.
Supports back-of-the-house (kitchen) food and beverage preparation staff as well as front-of-the-house food and beverage presentation staff; estimates food and beverage consumption and purchases supplies as needed; may have responsibility for property liquor license and licensure requirements; selects and develops recipes; standardizes production recipes to ensure consistent quality; establishes presentation techniques and quality standards; plans and prices menus; ensures proper equipment operation/maintenance; ensures proper safety and sanitation; prepares meals as needed; may oversee special catering events; as a supervisor, has responsibility for hiring, discipline, and performance management of subordinate staff; maximizes sales and revenue for food and beverage operations; performs other related duties as assigned.
Physical Demands
While performing the duties of this job, the associate is regularly required to walk, use hands to finger, handle, or feel objects, tools, or controls, and talk or hear. The associate frequently is required to reach with hands and arms. The associate is occasionally required to stand, climb or balance, stoop, kneel, crouch or crawl, push, pull, reach, handle or grip items. Associate may be required to stand for lengthy periods of time. The associate must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, reasonable color vision, peripheral vision, depth perception, and the ability to adjust focus.
Minimum Qualifications
Performance Expectations
- 401(k) matching
- Employee discounts
- Paid time off
Job Title: Operations Supervisor
The Operations Supervisor helps support the success of the Front Desk, Food and Beverage, HSKP and Meeting Space for ensuring that guest satisfaction and product quality standards are met, and for managing all areas of the hotel according to SpringHill Suites by Marriott standards to achieve a friendly atmosphere of superior guest service and product quality. Display exemplary performance for staff to follow.
GUEST SERVICE
- Maintains guest service as the driving philosophy of the hotel
- Personally demonstrates a commitment to guest service responding promptly to guests’ needs
- Is committed to making every guest satisfied
- Develops added-value customer service programs
- Empowers front desk staff to deliver guest service by encouraging and rewarding responsive guest assistance
- Meets or exceeds hotel guest satisfaction measures. (GSS Scores)
- Ensures hotel standards and services contribute to the delivery of consistent guest service
- Ensures all shift checklist are completed
- Ensures all call backs are being performed
- Front Office Supervisor should remain highly visible and readily available for guest at all times
- Ensures proper procedures are followed concerning guest safety security boxes
- Settles all credit card, guest, and accounts receivable credit disputes
- Acts as manager on duty for hotel and helps manage front desk operations
- Ensures front desk staff is trained in all front desk operations, including check-in/check-out procedures, telephone procedures, hotel amenities and computer systems
- Ensures front desk staff is trained in and follows financial control procedures for cash, voucher, inventories and receivables
- Produces accurate financial reports on time
- Always demonstrates self-confidence, energy and enthusiasm
- Responsible for continuous training/personal development, relating professional hospitality, technical skills and proactive approaches to solve guests or hotel concerns
- Ensures front desk supplies are fully stocked
- Ensures all front desk shifts and night audit shifts are filled
- Assists the Assistant General Manager and GM in recognizing and correcting potential safety hazards (broken doors, fire hazards, etc.)
- Understands, follows, and assists with policies and procedures for the hotel’s key control system
- Maintains a professional appearance and demeanor in all situations dealing with fellow employees, guests and clients.
- Manages time effectively to accomplish all desired tasks, duties, and action plans
- Is punctual for all shifts and meetings
- Job can entail working nights, weekends and overnight shifts and Husker Game Day weekends
- Helps to maintain an organized work environment
- Assists in keeping all areas of the hotel clean
Note: Per the Americans with Disabilities Act, essential functions are the basic job duties that an employee must be able to perform, with or without reasonable accommodation.
Supports back-of-the-house (kitchen) food and beverage preparation staff as well as front-of-the-house food and beverage presentation staff; estimates food and beverage consumption and purchases supplies as needed; may have responsibility for property liquor license and licensure requirements; selects and develops recipes; standardizes production recipes to ensure consistent quality; establishes presentation techniques and quality standards; plans and prices menus; ensures proper equipment operation/maintenance; ensures proper safety and sanitation; prepares meals as needed; may oversee special catering events; as a supervisor, has responsibility for hiring, discipline, and performance management of subordinate staff; maximizes sales and revenue for food and beverage operations; performs other related duties as assigned.
Physical Demands
While performing the duties of this job, the associate is regularly required to walk, use hands to finger, handle, or feel objects, tools, or controls, and talk or hear. The associate frequently is required to reach with hands and arms. The associate is occasionally required to stand, climb or balance, stoop, kneel, crouch or crawl, push, pull, reach, handle or grip items. Associate may be required to stand for lengthy periods of time. The associate must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, reasonable color vision, peripheral vision, depth perception, and the ability to adjust focus.
Minimum Qualifications
- Completion of a culinary degree, program or certificate with at least 2 years of experience directly related to the above food and beverage responsibilities.
Performance Expectations
- Maintains an attitude focused on satisfying guests whether or not it is “our job.”
- Personally demonstrates a commitment to guest service by responding promptly to guests’ needs with an interest and concern in satisfying every guest.
- Stays aware of safety requirements and works in an accident-free manner.