F&B Supervisor

The Food & Beverage Supervisor is responsible for assisting the Food & Beverage Manager/Director while providing attentive, courteous, and efficient service to all guests, prior to arrival and throughout their stay, while maximizing restaurant revenue and occupancy.

Education & Experience

• High School diploma or equivalent required.
• At least 2 to 3 years of progressive experience in a hotel, restaurant, or a related field required.
• College course work in related field helpful.
• Previous supervisory responsibility preferred.
• Must have a valid driver's license for the applicable state.

Physical Requirements

• Flexible and long hours sometimes required.
• Light work - Exerting up to 50 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.

General Requirements

• Always maintain a warm and friendly demeanor.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service oriented manner.
• Maximize restaurant sales; train fellow Service Professionals in functional selling tactics.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Provide timely service to all guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Salamander Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Salamander Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.

Fundamental Requirements

• Obtain all necessary information when taking room reservations and follow the rate-quoting scenario.
• Collaborate with Culinary team to continuously improve output.
• Monitor all VIP and special guest requests.
• Fully comprehend and operate all relevant aspects of the F&B POS system.
• Be aware of all rates, packages, and promotions currently underway.
• Be familiar with all in-house groups.
• Be aware of all closed out and restricted dates.
• Follow and enforce all Salamander International hotel credit policies.
• Establish and maintain good communications and teamwork with fellow employees and other departments within the hotel.
• Assist the DOF&B in ensuring that employees are following and maintaining standards (i.e., answering phones/callbacks to guests, proper service etiquette, quality product presented, etc.).
• Have knowledge of and assist in all emergency procedures as required.
• Oversee and ensure that all guests are serviced in a friendly, efficient, and courteous manner.
• Be able to perform, complete and ensure that all tasks and duties on the shift checklist are completed in a timely and efficient manner.
• Responsible for issued house bank.
• Be able to perform all duties of Servers, Bartenders, Back Servers, Hosts.
• Monitor key control to maintain hotel security.
• Ensure the maximization of restaurant revenue.
• Answer all guest inquiries in a timely and professional nature.
• Be involved in departmental meeting, planning and execution.
• Help maintain productivity levels at or above budgeted standards.
• Assist in training and cross training of new hires and current employees on a regular basis.

$25 per hour