Food and Beverage Hospitality Manager

Renaissance Hotel - Cincinnati; Cincinnati, Christiansted (OH, United States Virgin Islands); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player in hospitality is seeking a dynamic Banquet Captain or Restaurant Supervisor to lead a talented team in delivering exceptional service at events. This role is pivotal in ensuring seamless communication between kitchen and service staff, enforcing health regulations, and maintaining high standards of food service quality. If you possess a passion for hospitality and the ability to manage a diverse team, this is an exciting opportunity to showcase your skills in a vibrant environment. Join a company that values excellence and offers potential growth into a salaried position.

Qualifications

• Experience as a banquet captain or restaurant/bar supervisor.
• Ability to manage restaurant staff and operations.

Responsibilities

• Coordinate food service quality between kitchen and floor staff.
• Delegate duties and manage inventory for events.
• Resolve guest inquiries and maintain service standards.

Skills

Food Preparation Knowledge

Effective Communication

Problem-Solving Skills

Team Management

Customer Service

Job description

About the Job:

Hospitality hotel experience as a banquet captain or restaurant/bar supervisor.

Position Description:

This role involves working in a restaurant or bar within hotels and independently managing the entire restaurant staff to ensure the high-quality execution of large receptions and events involving food service. The supervisor also acts as a liaison between the front-of-house (FOH) service staff and the kitchen staff, and assists in management operations. The position starts with an hourly wage, with the possibility of transitioning to a salary within 3 months.

Essential Duties and Responsibilities in Management:

1. Coordinate the quality of food service between cooking staff and floor staff.
2. Slice, garnish, and prepare decorative arrangements.
3. Enforce all employer rules and food service regulations.
4. Adhere to all health and safety regulations.
5. Review seating diagrams for acceptability and accuracy.
6. Delegate duties to team members for each event.
7. Help validate customers’ IDs and monitor beverage consumption to address severe intoxication.
8. Resolve guests’ concerns, inquiries, and complaints.
9. Maintain detailed reports for management and develop accurate bills for service.
10. Enforce an atmosphere of culture and refinement.
11. Monitor food service to limit wastage or contamination.
12. Manage transfers and stock inventory.
13. Manage food materials, inventory, and operating supplies.
14. Inspect uniforms of all floor staff prior to events to ensure propriety.
15. Adhere to and enforce standards for hygiene and grooming.
16. Maintain cleanliness of the banquet floor, kitchen, and storage areas.
17. Work as a bartender or server when necessary.

Required Knowledge, Skills, and Abilities:

1. Demonstrate friendliness, courtesy, and respect, especially when serving others.
2. Communicate effectively, both verbally and in writing.
3. Possess extensive knowledge of food preparation and service.
4. Have the stamina to handle heavy objects, prolonged standing, and other moderately strenuous activities.
5. Demonstrate problem-solving skills and the ability to delegate tasks.