Food & Beverage Supervisor

Hotel Equities; Omaha (NE); Sur place; USD 27 000 - 39 000; Plein temps

Résumé du poste

The Farnam Hotel restaurant manager role within Hotel Equities oversees dining operations, service quality, and profitability. You coordinate with hotel departments for events, drive guest satisfaction, and guide menu and marketing efforts to attract guests.

Responsibilities include staff supervision, safety compliance, and ensuring facilities look appealing while delivering excellent customer service.

Qualifications

• Strong mathematical abilities to determine and track inventory, controls, revenue, and financial statements.
• Ability to communicate in English, with guests and team members, calmly and diplomatically.
• Ability to work under pressure during busy periods.
• Knowledge of wine and beverage operations and service standards.
• General knowledge of health and safety regulations in hospitality.

Responsabilités

• Train, supervise, and participate in evaluating restaurant staff for efficient operation.
• Continuously evaluate performance and encourage improvement in the food and beverage department.
• Attend all food & beverage outlet department meetings.
• Ensure restaurant compliance with sanitation and safety standards.
• Oversee equipment operation and maintenance; monitor facility appearance.
• Interact with guests to obtain feedback and resolve complaints timely.
• Document inventory forecast usage and ensure stock of essentials.
• Participate in restaurant marketing, menu ideas, and specials prep.

Connaissances

Math skills

English communication

Interpersonal skills

Food and beverage knowledge

Wine and beverage operations

Customer service

Ability to work under pressure

Attention to detail

Formation

High School Diploma or equivalent

2 or 4-year college degree a plus

Description du poste

Pay Range

USD $24.00 - USD $24.00 /Hr.

Job Description

POSITION SUMMARY:

This position is responsible for guiding, direction and organization of restaurant operations to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. Represent the Restaurant and Hotel in maintaining existing business relationships and works directly with all hotel departments in coordinating groups, events, hotel food and beverage service in all outlets of The Farnam Hotel.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

• Train, supervise, and par cipates in the evalua on of restaurant staff team members for the efficient opera on of the restaurant.
• Con nuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
• A ends all food & beverage outlet department mee ngs.
• Responsible for ensuring that restaurant complies with sanita on and safety standards for guests and team members.
• Responsible for ensuring that all equipment is in working order.
• Visually inspects and takes correc ve ac on to ensure that facili es in restaurant look appealing and a rac ve to guests.
• Provides guidance for improvement and implements necessary adjustments.
• Oversees work orders to ensure repairs and maintenance of facility are completed on a mely basis.
• Monitors product quality and guest sa sfac on in restaurant.
• Moves throughout facility and kitchen areas to visually monitor andto ensure food quality and service standards are consistently met.
• Provides guidance for improvement and implements necessary adjustments.
• Interacts with guests to obtain objec ve feedback regarding quality of service and food and beverage in outlet.
• Inves gates and resolves guest complaints in a mely manner.
• Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service.
• Oversees set up of dining and service areas.
• Par cipates in marke ng efforts of restaurants, creates menu ideas, surveys compe on and reports food trends, and assists in prepara on of specials.
• Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regula ons.
• A end mandatory mee ngs including divisional mee ngs, department mee ngs, staff mee ngs, etc.
• Par cipate in community public rela ons for the restaurant and the hotel.
• In emergencies, perform in the capacity of any posi on supervised.
• Perform other du es and responsibili es as assigned or required.

OTHER DUTIES

PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE.

REQUIRED SKILLS / ABILITIES:

• Strong mathemaical abilities to determine and track inventory, controls, revenue product ons, and other hotel financial statements.
• Ability to communicate in English, both orally and in writing, with guests and team members, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.
• Interpersonal skills to provide total guest satisfaction in all areas of responsibility.
• Thorough knowledge of total restaurant operations and food and beverage preparation techniques.
• Comprehensive knowledge of wine and beverage operations.
• Individual must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and eloquence.
• Knowledge of all applicable federal, state and local health and safety regulations.
• Basic mathemaical skills and considerable skill in the use of a calculator to prepare moderately complex mathemaical calculations without error.
• Ability to listen effectively and to speak English clearly to communicate with customers and team members and prepare written complex reports.
• Must have coordinating skills as pertains to determining meal, place and sequence of operations or ac on.
• Ability to analyze information and make effective judgments.
• Licenses or Certificates-Ability to obtain any government-required licenses or certificates.

SUPERVISORY RESPONSIBILITIES:

None

EDUCATION / EXPERIENCE:

• 1+ year’s restaurant or equivalent experience, and/or 1+ years supervisory experience preferred.
• Proof of authorization/eligibility to work in the United States.
• High School Diploma or equivalent.
• 2 or 4-year college degree a plus.

PHYSICAL REQUIREMENTS:

• Inside with protection from weather but not necessarily changes in temperature.
• The team member is frequently exposed to heat, steam, fire and noise.
• While performing the duties of this job, the team member is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear.
• The team member is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 50 pounds. There is substantial repetitive motion of the wrists, hands, and fingers.
• OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.
• Normal routine involves no exposure to blood, bodily fluids, or tissue, but exposure or potential exposure may occur.