Food & Beverage Supervisor

Arlington, VA, United States

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US - VA - Arlington

Posted: Apr 23, 2024

Summary At OTH Hotels Resorts we strive on a daily basis to ensure the working environment is one of encouragement and appreciation to provide an optimal Team Member experience by working together to ensure success for both the hotel and the Team Member. By working together, we pass our success along to the Team Member in the form of incentives, a transparent and trustworthy environment, training, and room for growth.

We are committed to a comprehensive team member benefit program that helps our team members stay healthy, feel secure, and maintain a work/life balance. As part of this commitment, we constantly strive to offer you a range of Benefit Plans to help you focus on improving and maintaining your health.

Competitive Wages and Incentive Plans

Opportunities for Advancement

Complimentary Meals

Medical, Dental and Vision Insurance

Flexible Spending Accounts

401(k) Retirement Plan with Company Match

Paid Vacation, Personal and Sick Days

Six (8) Paid Holidays

OTH Hotels Resorts and Brand (if applicable) Hotels Discounts

Life and AD&D Insurance

Short Term and Long-Term Disability Insurance

Voluntary Accident, Critical Illness and Hospital Indemnity Insurance

Referral Bonus Eligible

What you will be doing Food & Beverage Supervisor is responsible for coordinating, supervising and directing all aspects of one F&B operations, while maintaining a profitable F&B outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.

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

Must supervise 2 or more employees.

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.

Participate in M.O.D. coverage as required.

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.

ESSENTIAL FUNCTIONS

Open restaurant, café and make sure staff is here and ready.

If there are banquet functions, unlock the meeting space, meet with meeting planners and contacts – ensure room is setup correctly, review EO’s/meals/breaks/times/etc. Ensure banquet associates are setting up properly. Walk the space for cleanliness prior to guest arrival.

Make sure reservations are taken care of for that shift. i.e. special requests. Check Awbrey and Sons phone voicemail.

Check emails for the day. Check PDR reservations in share drive for large parties, ongoing reservations. i.e Deloitte, ISACA

Assist staff on the floor during peak hours, table touches during every shift.

Complete the F&B report with all necessary sales/covers from the morning, and any positive or negative service/food encounters throughout the day.

Close checks in EAS as needed Obtain signatures and place the copies of the checks in the filer in the F&B office.

Be on the floor in restaurant as needed- speak to every table to ensure service quality.

Bar inventory for staff, ensure that the bar has received their requisition for beer/wine/liquor.

Walk around ballroom space to make certain it is set correctly for next day. Ensure the rooms are cleaned and locked

Stock wine and beer cooler in restaurant

Take inventory of items to be ordered

Put out door signs and lobby signs

Make labels for breakfast and lunch, update reader board and make slides for future dates

Oversee all aspects of the daily operation of the outlet.

Prepare and submit required reports in a timely manner.

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

Be visible on the floor and assist staff as needed during each meal period.

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

Conduct staff performance reviews in accordance with OTH standards.

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

Be involved in and/or conduct departmental and hotel training

Complete tip reporting.

Ensure overall guest satisfaction.

Other Projects as assigned.

MARGINAL FUNCTIONS

Ability to work any assigned shift/work schedule.

Any other task, written or verbal, assigned by Management.

ENVIRONMENT

Long hours sometimes required.

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.

This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.

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