F & B Supervisor

Hyatt Hotels Corporation; Oceanside, Northern (CA, KY); Hybrid; USD 22,000 - 30,000; Full time

Job summary

Hyatt Regency Hill Country Resort and Spa in San Antonio, TX seeks a Restaurant Supervisor to oversee front and back of house operations, ensuring the highest service standards in a high-volume, guest-focused environment.

You will train staff, prepare weekly schedules, monitor hygiene and safety, and collaborate with management to maintain smooth operations and exceptional guest experiences.

Qualifications

• Education: High school diploma or GED.
• Supervisory experience: At least 1 year in a hotel/restaurant setting.
• Experience in a similar role within the hotel industry is preferred.
• Strong interpersonal and problem-solving abilities. Reliability under pressure.

Responsibilities

• Oversee all front and back of the house restaurant operations.
• Ensure customer satisfaction through excellent service and tactful handling of complaints.
• Train new employees and provide ongoing training; prepare weekly department schedules.

Skills

Supervisory experience

Interpersonal skills

Problem solving

Teamwork

Guest service

Education

High school diploma or GED

Tools

POS systems

Hotel systems

Job description

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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

• 1.Oversee all front and back of the house house restaurant operations.
• 2.Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.
• 3.Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.
• 4.Always present a clean and tidy appearance in accordance with the hotel’s grooming standards.
• 5.Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
• 6. Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues
• 7. Maintain quality control for all food and beverage.
• 8. Be reliable and ensure you and all team members are at work on time.
• 9. Project future needs for goods, fruits, beverage staionary ,cleaning product order accordingly.
• 10. Oversee heath code compliance and sanitation standards.
• 11. Carry out all professionally reasonable instructions given by your superior.
• 12. Monitoring inventory for CCG and all equipment required for oulets.
• 13. Conducting regular inspection of despence bar/ launge bar to determine wheather proper standards of hygiens.
• 14. Monitaring the restaurant cash flow and settling outstanding bills.
• 15. Checking in on dining guests to enquire about food and service quality.
• 16. Resolving guests complaints in professional manner.
• 17. Generate weekly, monthly and annual reports.
• 18. Attend quarterly P&L meeting.
• 19.Seek ways to cut waste and decrease operational costs.

PHYSICAL EFFORT:-

This position requires minimal stooping , lifting and substantial walking. All employees must maintain an neat, clean and well-groomed appearance.

WORK CONTACTS:-

Daily contact with restaurant manager or F&B manager etc.

WORKING CONDITION:-

Must be able to work in a high volume fast paced environment.

Technical Expertise Restaurant Supervisor

• 1. Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.
• 2. Ensure service style, table top and overall presentation of the product in accordance with the hotel’s image.
• 3. Responsible in making floor assignment during the shift.
• 4. Responsible in keeping the operation running smoothly.
• 5. Find the guest feedback, and take necessary action if something is not match with the standard.
• 6. Reviewing customers surveysto develop and empliment way to improvecustomer service.

• 1. Monitoring the bar operational, and supporting the bar attendant if required.
• 2. Ability to use standard software application and hotel systems including point of sale systems.
• 3. Plan and control beverage inventory level
• 4. Ensure all established standards of operation are implemented.
• 5. Work together with Accounting to prepare and implement inventory procedures
• 6. Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.
• 7. Work together with the outlet manager for consistence work performance
• 8. Maintaining effective controls in the Beverage Department.
• 9. Responsible to train staff on daily basis

Qualifications

• Education: High school diploma or G.E.D. equivalent.
• Supervisory Experience: At least 1 year of supervisory experience
• Previous experience in a similar role within the hotel industry is preferred.
• Strong interpersonal and problem-solving abilities Highly responsible & reliable Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Experience in the field is a strong asset

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