F&B Outlet Supervisor | Guest Experience Leader

Driftwood Hospitality Management; Springfield (IL); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Food & Beverage Discounts

Job summary

Driftwood Hospitality Management seeks a Restaurant/F&B supervisor to oversee a la carte operations across restaurant, room service and lounge, greeting guests and guiding them to tables, and supervising staff to ensure courteous, efficient service.

The role requires managing reservations, coordinating with departments, monitoring food quality, and driving profitability while upholding safety and company policies in a dynamic hotel setting.

Qualifications

• Thorough knowledge of Food outlet operations including foods, supervisory aspects, service techniques, and guest interaction.
• Knowledge of liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Hold a current Food Handler Card and TABC license or must be in the process of being certified.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Knowledge of the appropriate table settings and service ware.
• Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to remember, recite and promote the variety of menu items.
• Ability to operate beverage equipment, e.g., coffee maker.

Responsibilities

• Assist Restaurant Manager/F&B Director in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.
• Maintain outlet scheduling and payroll.
• Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes.
• Meet and greet guests as they arrive, escort them to their table, and present menus.
• Answer telephones in a clear voice, coordinate and document reservations.
• Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends.
• Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.
• Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use.
• Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.
• Provide clean and safe environment by assigning and assisting with cleaning.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to manager.
• Reports accidents, injuries, near-misses, property damage or loss to manager.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by manager.
• Assists other Restaurant Personnel when needed.

Skills

Food outlet ops

Liquor regulations

Food Handler Card

TABC license

Work under pressure

Table settings

English proficiency

Product labeling

Menu knowledge

Beverage equipment

Job description

Driftwood Hospitality Management seeks a Restaurant/F&B supervisor to oversee a la carte operations across restaurant, room service and lounge, greeting guests and guiding them to tables, and supervising staff to ensure courteous, efficient service.

The role requires managing reservations, coordinating with departments, monitoring food quality, and driving profitability while upholding safety and company policies in a dynamic hotel setting.