Food and Beverage Supervisor

Viceroy Hotels

Viceroy Hotels & Resorts inspires travelers with one-of-a-kind authentic lifestyle experiences that bring together provocative design and intuitive service in sought-after locations. A leader in modern luxury, Viceroy’s vibe-led hospitality is guided by the brand promise “Remember to Live,” an affirmation to create lifelong memories for each guest. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success.

Location

Viceroy Chicago, IL

Overview

The Food & Beverage Supervisor will assist the Food & Beverage Leadership Team in the leadership, direction, organization and management of Food & Beverage operational areas within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits continually improve guest and colleague satisfaction, garner feedback and maximize the financial performance

Responsibilities

• Plan and direct the functions of administration, labor, and planning of the Food and Beverage Department to meet the daily needs of operation.
• Apply best practices learned to each outlets operations
• Assist in the Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Establish and achieve predetermined objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Assist in the Development of modern management principles, i.e., budgeting, forecasting purchase specifications, portion specifications, menu abstracts, etc.
• Monitor and adhere to cost controls, managing both beverage and food costs for the operation
• Plan and administer a training and development program within the department which will provide well-trained employees at all levels.
• Work closely with the management team and foster a teamwork mentality
• Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
• Facilitate orientation program for colleagues to receive appropriate job skills training to successfully perform job duties. Proficiency
• Protect establishment and patrons by assuring adhering to sanitation, safety, and alcohol beverage control policies.
• Will lead in employee relations and documentation in accordance to hotel policy and under supervision of the Director of Food & Beverage.
• Due to the nature of the hospitality industry, he/she may be required to work varying schedules to reflect the business needs of the hotel, guest or groups based on operational needs.
• Assist with, and lead, promotional programming along with the Director of Food & Beverage, Executive Chef & Executive Pastry Chef, and Director of Sales & Marketing
• Attend and contribute to weekly meetings as required
• Programming of POS System, and training Colleagues on POS system
• Drive guest satisfaction, inclusive of data capture initiatives and building repeat/loyal clientele by implementing repeat guest recognition programs to further build loyalty
• Perform payroll, scheduling and tip/gratuity reconciliation responsibilities for Colleagues at the beginning/end of shifts
• Coordinate and monitor all phases of Loss Prevention in the Food and Beverage department
• Prepare and submit required reports in a timely manner, including but not limited to nightly recaps
• Host daily lineups with staff at outlet assignment
• Manage all opening and closing side work
• Inspect all set up and ensure that it follows Viceroy standards or client specifications before service begins
  
  

Qualifications

Skills/Knowledge Required:

• Excellent Communication skills
• Be able to effectively present information to customers, clients and other colleagues.
• Must be service oriented and be able to multi-task
• Must have knowledge of Food and Beverage operations and health and safety standards.
• Must exhibit an approachable and authentic engaging demeanor
• Strong organizational and problem solving skills
• The ability to motivate and inspire others to work cooperatively to achieve a designated goal
  
  

Physical Requirements

• Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. Length of time of these tasks may vary from day to day and task to task.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to lift up to 30 lbs. on a regular and continuing basis.
• Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
• Must be able to push and pull carts and equipment.
• Requires grasping, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity.
• Talking and listening occur continuously in the process if communicating with guests, supervisors and subordinates.
  
  

Qualification Standards

Education: High school or equivalent required.

Experience: 1-3 years of previous restaurant experience required. Experience in a luxury hotel/resort background preferred. Experience in a pre-opening environment strongly preferred. Experience as a Lead server/bartender strongly preferred.

Grooming

All colleagues must maintain a neat, and well groomed appearance (specific standards will be provided)