Food and Beverage Supervisor

Description

Since 1947, The Colony Palm Beach has been the center of Palm Beach social life hosting-- U.S. Presidents, European Royalty and welcoming travelers from around the world. Be part of a historic, luxury boutique hotel exhibiting polished charm and ambiance only steps away from world-famous shopping and dining on Worth Avenue and the crystal blue waters of the Atlantic Ocean.

For more information visit http://thecolonypalmbeach.com

The Colony Palm Beach is an Equal Opportunity Employer and a Drug Free Work Place.

JOB OVERVIEW:

Assist with supervising all aspects of F&B outlets, with a primary focus on In-Room Dining and Café operations, in accordance with hotel standards.  Direct, implement and maintain a service and management philosophy which serves as a guide to respective staff. This role must strive to provide anticipatory service at all times. Practice social distancing, observe mask mandates and maintain hand washing routine as ordered by the CDC, Palm Beach County, and the State of Florida.

ESSENTIALS JOB FUNCTIONS:

1. Ability to maintain hotel's luxury standards, policies and procedures with all F&B personnel.
2. Ability to promote positive relations with all guests and co-workers.
3. Ability to prioritize and organize work assignments; delegate work.
4. Ability to direct performance of restaurant staff and follow up with corrections where needed.
5. Ability to motivate staff and maintain a cohesive team.
6. Ability to effectively coach employees and assist with a full training cycle (assess needs, plan, develop, coordinate, monitor and evaluate).
7. Ability to work without direct supervision
8. Must have knowledge of Food and Beverage preparation and culinary techniques, health department rules and regulations, liquor laws and regulations.
9. Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
10. Ability to suggestively sell menu items, beverages and wines.
11. Ability to learn and remember guests’ names and preferences.
12. Ability to work in a restaurant and hotel environment.
13. Ability to maintain regular attendance, be consistently on time, and observe work, break and meal periods in compliance with standards.
14. Ability to perform job functions with attention to detail, speed and accuracy.
15. Excellent time management skills.
16. Ability to multitask, work in a fast-paced environment and have a high-level attention to detail.
17. Ability to work well under pressure.
18. Ability to work cohesively with other departments and co-workers as part of a team.
19. Ability to work in a high pace environment.

Desirable:

1. Food Handler certificate.
2. Responsible Alcohol Service Certificate

Qualifications

Education/Experience Requirements:

1. High School or equivalent.
2. 2 years of Food & Beverage experience, minimum of 6 months experience in a Supervisor/Lead role in an upscale restaurant or luxury hotel/resort.
3. Previous server experience. Knowledge of various food service styles.
4. Excellent understanding of steps of service.
5. Excellent guest service skills and passion for hospitality.
6. Ability to satisfactory read, write, speak, understand, and communicate in English.
7. Ability to communicate professionally and respectfully with guests and co-workers.
8. Ability to provide legible communication.
9. Ability to compute basic mathematical calculations.
10. Familiarity with food and beverage cost controls.
11. Proficiency with restaurant POS systems, OpenTable, Outlook, Word and Excel programs.
12. Detail-oriented and thorough.
13. Strong interpersonal and problem-solving abilities.
14. Ability to prioritize and multitask.
15. Ability to perform consistent work to the hotel’s high standards.
16. Must be able to work weekends and holidays as needed.
17. Ability to maintain personal hygiene.
18. Ability to work quickly and efficiently.
19. Ability to focus attention on guest needs, remaining calm and courteous at all times.

Desirable:

1. College degree, preferably in Hospitality or Culinary Management.
2. Certification of previous training in liquor, wine and food service.
3. Fluent in a secondary language.