F&B Supervisor (FT)

$17-20 per hour
The Food & Beverage Supervisor at The St Anthony, A Luxury Collection Hotel is responsible for assisting in coordinating and supervising all aspects of bar operations and beverage outlets, while maintaining a profitable operation and high quality products and service levels.  He/she is also expected to market ideas to promote business; reduce employee turnover; maintain revenue; and meet budgeted productivity while keeping quality consistently high.

To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential duty and/or function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions. 

Education & Experience:  

• At least 1 year of progressive experience in a hotel or a related field.

• High school diploma required.

• College course work in related field helpful.

• Previous supervisory responsibility required.

• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
   

Physical requirements: 

• Long hours sometimes required.

• Mainly outdoors (Pool) subject to exposure of high heat & humidity 

• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

General Requirements: 

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

• Must be effective at listening to, understanding, and clarifying concerns raised by employees and 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 BC Lynd Standards, as required by scheduling, which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, including wearing nametags.

• Comply with BC Lynd 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 evaluate complex information, data, etc. from various sources to meet appropriate objectives.

• Must be able to maintain confidentiality of information.

• Perform other duties as requested by management.

• Maintain a warm and friendly demeanor at all times.
   

Fundamental Requirements

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.

• Assist in overseeing all aspects of the daily operation of beverage operations and outlets.

• Supervise outlet personnel.

• Respond to guest complaints in a timely manner.

• Work with other F&B managers and keep them informed of issues as they arise.

• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

• Assist in coordinating and monitoring all phases of Loss Prevention in the outlets/operations.

• Prepare and submit required reports in a timely manner.

• Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.

• Monitor quality of service in beverage outlets.

• Ensure compliance with all local liquor laws, and health and sanitation regulations.

• Ensure compliance with SOP’s in all outlets.

• Ensure compliance with requisition procedures.

• Be visible on the floor and assist staff as needed during busy periods.

• Organize and conduct department meetings in the absence of the Manager.

• Conduct staff performance reviews in accordance with BC Lynd standers.

• Ensure the training of employees on SOP’s and technical job tasks.

• Ensure compliance with core liquor, beer and wine lists.

• Be involved in and/or conduct departmental and hotel training, etc.

• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.

• Complete tip reporting.

• Ensure overall guest satisfaction.