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21 days ago
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Food and Beverage Supervisor


Marriott Hotel - Huntingdon
Salary: Dependent on experience
Location: Huntingdon
Job type: Permanent
Contact: Katie
Category: General Manager Jobs
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Food and Beverage Supervisor

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

Assists Management

  • Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.

  • Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.

  • Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.

  • Ensure employee compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).

  • Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.

  • Assist management to ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory). Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.

  • Listen to hourly employees' suggestions for improving how work is done and how guests are served, gaining management support as needed to act upon suggestions.

  • Coordinate tasks and work with other departments to ensure that the department runs efficiently.

  • Collaborate with management to develop and carry-out ideas and procedures, and set goals to continuously improve department performance around guest and employee satisfaction scores.

  • Coach and develop employees (e.g., create expectations for continual improvement, provide challenging tasks and assignments, hold development discussions, and construct and execute development plans).

  • Collaborate with management to formally recognize hourly employees' performance contributions.

  • Serve as hourly employees' first point of contact as part of the Guarantee of Fair Treatment/Open Door Policy process.

  • Ensure staff is working together as a team to ensure optimum service to guests.

  • Communicate with guests, other employees, or departments to ensure guest needs are met.

  • Inspect grooming and attire of staff, and rectify any deficiencies.

Working with Others:

  • Support all co-workers and treat them with dignity and respect.

  • Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.

  • Develop and maintain positive and productive working relationships with other employees and departments.

  • Partner with and assist others to promote an environment of teamwork and achieve common goals.

  • Actively listen to and consider the concerns of other employees, responding appropriately and effectively.

Quality Assurance/Quality Improvement

  • Comply with quality assurance expectations and standards.

  • Monitor the performance of others to ensure adherence to quality expectations and standards.

  • Identify and recommend new ideas, technologies, or processes to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.

Opening

  • Complete opening duties including setting up necessary supplies and tools, including bank, and ensuring work area is clean and everything is in working order.

Greeting and Seating

  • Thank every guest upon departure, invite them to return, and wish them a fond farewell.

Closing

  • Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.

PREFERRED QUALIFICATIONS

Education High school diploma/G.E.D. equivalent

Related Work Experience At least 2 years of related work experience

Supervisory Experience At least 1 year of supervisory experience

Food and Beverage Supervisor

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

Assists Management

  • Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.

  • Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.

  • Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.

  • Ensure employee compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).

  • Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.

  • Assist management to ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory). Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.

  • Listen to hourly employees' suggestions for improving how work is done and how guests are served, gaining management support as needed to act upon suggestions.

  • Coordinate tasks and work with other departments to ensure that the department runs efficiently.

  • Collaborate with management to develop and carry-out ideas and procedures, and set goals to continuously improve department performance around guest and employee satisfaction scores.

  • Coach and develop employees (e.g., create expectations for continual improvement, provide challenging tasks and assignments, hold development discussions, and construct and execute development plans).

  • Collaborate with management to formally recognize hourly employees' performance contributions.

  • Serve as hourly employees' first point of contact as part of the Guarantee of Fair Treatment/Open Door Policy process.

  • Ensure staff is working together as a team to ensure optimum service to guests.

  • Communicate with guests, other employees, or departments to ensure guest needs are met.

  • Inspect grooming and attire of staff, and rectify any deficiencies.

Working with Others:

  • Support all co-workers and treat them with dignity and respect.

  • Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.

  • Develop and maintain positive and productive working relationships with other employees and departments.

  • Partner with and assist others to promote an environment of teamwork and achieve common goals.

  • Actively listen to and consider the concerns of other employees, responding appropriately and effectively.

Quality Assurance/Quality Improvement

  • Comply with quality assurance expectations and standards.

  • Monitor the performance of others to ensure adherence to quality expectations and standards.

  • Identify and recommend new ideas, technologies, or processes to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.

Opening

  • Complete opening duties including setting up necessary supplies and tools, including bank, and ensuring work area is clean and everything is in working order.

Greeting and Seating

  • Thank every guest upon departure, invite them to return, and wish them a fond farewell.

Closing

  • Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.

PREFERRED QUALIFICATIONS

Education High school diploma/G.E.D. equivalent

Related Work Experience At least 2 years of related work experience

Supervisory Experience At least 1 year of supervisory experience

Apply

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