Food and Beverage Supervisor

The Ranch at Rock Creek; Philipsburg (Centre County); On-site; USD 42,000 - 54,000; Full time

Job summary

The Ranch at Rock Creek is seeking a Food and Beverage Supervisor to assist the AM Dining Room Manager in delivering exceptional guest service for breakfast and lunch experiences. This role includes leading the dining team, training staff on service standards and product knowledge, and ensuring smooth day-to-day operations across dining locations.

Ideal candidates will have supervisory restaurant experience, deep knowledge of wines, spirits and beers, and strong communication skills to maintain

Qualifications

• Prior experience in a supervisory role (restaurant preferred). Including involvement in training, leadership and accountability.
• Very good knowledge of wines, spirits and beers
• Very good product knowledge – preparation and cooking techniques

Responsibilities

• In the absence of the AM Dining Manager, assume the responsibility of the day-to-day operations of the restaurant and satellite dining locations.
• Manage tables and ticket times communicating adjustments that need to be made with the kitchen and service staff (Expo).
• Enforce the rules and standards that are in place.
• Execute and manage effective time management of the AM service team to ensure efficiency.
• Train staff on table/seat/station numbers, room capacity, hours of operation, proper table setup of the dining service.
• Guide the activities of the assigned assistant server, bus person and food runner to ensure optimum service to the guest.

Skills

Flex schedule

Clear communication

Steps of service

Calm under pressure

Problem solving

Job description

Position Title: Food and Beverage Supervisor

Department: Food & Beverage

Reports to: Food and Beverage Director

Exempt/Non-Exempt: Non-Exempt

Primary Purpose of Position

Assist AM Dining Room Manager in training, executing and maintaining excellent guest service experience. The AM Lead Server will help lead by example and work with the AM Dining Manager to continue elevating the breakfast and lunch experience.

Essential Duties and Responsibilities

1. In the absence of the AM Dining Manager, assume the responsibility of the day-to-day operations of the restaurant and satellite dining locations. This includes training and management of staff, the procurement allocation of services and inventory, and providing excellent customer service.

2. Manage tables and ticket times communicating adjustments that need to be made with the kitchen and service staff (Expo).

3. Set the example and enforce the rules and standards that are in place.

4. Execute and manage effective time management of the AM service team. Ensuring team is operating efficiently.

5. Train staff on table/seat/station numbers, room capacity, hours of operation, proper table set-up of the dining service.

6. Ensure each party is welcomed to the dining room as well wish them a farewell at their departure.

7. Strong knowledge and ability to train staff on product knowledge (food/wine) and proper steps of service.

8. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

9. Comply with all departmental policies/service procedures.

10. Manage and complete all opening side duties assigned to a specific service.

11. Organize assigned station and ensure readiness prior to guest arrival.

12. Review daily specials and maintain awareness of 86’d items throughout the shift and communicate to line staff ensuring they are ready for service.

13. Monitor and maintain cleanliness, sanitation and organization of assigned station and service area.

14. Guide the activities of the assigned assistant server, bus person and food runner to ensure optimum service to the guest.

15. Complete closing duties as expected

Education/Experience

1. Prior experience in a supervisory role (restaurant preferred). Including involvement in training, leadership and accountability.

2. Very good knowledge of wines, spirits and beers

3. Very good product knowledge – preparation and cooking techniques

Special Skills/Equipment

1. Flexible schedule-ready to jump in and assist in any aspect of service

3. Clear communication

4. Very clear understanding of the expected steps of service

5. Ability to meet the physical demands of a restaurant role

6. Ability to remain calm under pressure

7. Be solution oriented

This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.