Food and Beverage Supervisor
Food and Beverage Supervisor
Ponte Vedra Beach, FL – **MEMBERS ONLY**SIGN UP NOW***.
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Entry level management position that is responsible for the daily operations in Restaurants/Bars and Room Service. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises staff in the Restaurants/Bars and Room Service Departments, where applicable. Responsibilities include ensuring guest and associate satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed.
CORE WORK ACTIVITIES
Supporting Management of Day-to-Day Operations
Supervises and manages associates. Manages all day-to-day operations. Understands associate positions well enough to perform duties in associates' absence.
Meets and greets guests.
Communicates areas in need of attention to staff based on pre-meal briefings.
Maintains food handling and sanitation standards.
Monitors alcohol beverage service in compliance with local laws.
Monitors associates to ensure performance expectations are met.
Opens and closes restaurant shifts.
Supervises daily shift operations.
Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs.
Leading Food and Beverage Team
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Ensures and maintains the productivity level of associates.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Ensures compliance with all restaurant policies, standards and procedures.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
Handles guest problems and complaints, seeking assistance from supervisor as necessary.
Interacts with guests to obtain feedback on product quality and service levels.
Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.
Sets a positive example for guest relations.
Strives to improve service performance.
Provides feedback to associates based on observation of service behaviors.
Supporting and Conducting Human Resource Activities
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
Coaches and counsels associates regarding performance on an on-going basis.
Empowers associates to provide excellent customer service within guidelines.
Handles associate progressive disciplinary procedures as required.
Handles associate questions and concerns.
Participates in the associate performance appraisal process, giving feedback as needed.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Education and Experience
High school diploma or GED; 2 years experience in the food and beverage, culinary, or related professional area.
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing Marriott in alignment with its values.
Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace.
Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required
Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent with Marriott's Spirit to Serve.
Learning and Applying Personal Expertise
Technical Acumen - Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
Finance/Accounting – Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning - The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Writing - Communicating effectively in writing as appropriate for the needs of the audience.
Location: USA-FL-Ponte Vedra Beach