Food & Beverage Supervisor

Naples Lakes Country Club HOA Inc; Town of Florida (NY); On-site; USD 52,000 - 78,000; Full time

Job summary

Naples Lakes Country Club HOA Inc. seeks an experienced Food & Beverage Supervisor to oversee multiple dining outlets, including al fresco, fast casual, and banquet service. You will direct service staff, uphold club hospitality standards, train staff, and ensure smooth operation across dining rooms and events.

The role requires leadership, strong communication, and solid organizational skills. You will collaborate with management to maintain service quality, control costs, and support member

Qualifications

• Minimum 2 years Food & Beverage supervisory experience.
• Leadership with ability to motivate and lead by example.
• Strong organizational skills and adaptability.
• Excellent communication skills, verbal and written.
• Familiarity with service training and staff development.

Responsibilities

• Oversee member satisfaction and respond to complaints; greet and seat Members and Guests.
• Develop and lead foodservice training programs and maintain service standards.
• Ensure staffing, set-up, and execution of dining service for events; coordinate with kitchen.
• Manage scheduling, budgeting, and station assignments; ensure stock and inventory controls.
• Direct liaison between dining room and kitchen; participate in Manager On Duty and weekly meetings.

Skills

Leadership

Communication

Organization

POS/CRM systems

Tools

POS system

Job description

Description

Ready for a new challenge? Consider joining the Distinguished Club team at Naples Lakes Country Club.

We are looking for that one talented individual who is taken to hospitality to augment our food and beverage management team.

As one of our Food & Beverage Supervisors, you will have an opportunity to direct multiple styles of service, including fast casual, al fresco, traditional clubhouse dining, and banquet service. Come give us a try.

Job Summary

Assists with the supervision and efficient management of all food and beverage operating areas within the Club. Supervises and directs service employees in the performance of their duties and ensures Club Standards of Hospitality are upheld. Handles complaints personally and carries out policies and procedures as directed by management.

Establishes and maintains a thorough understanding of all dining and beverage departments/outlets; is knowledgeable on all proper methods of food and beverage service, systems, controls and costs; has knowledge of proper table etiquette and mannerisms. Responsible and accountable for expediting all aspects of service while achieving set revenue and expense benchmarks and financial goals of the Food and Beverage Department. Responsible for maintaining the Service Staff Training Program as well as quarterly testing to prove continuous knowledge retention as well as current food and beverage knowledge.

Job Duties

• 1) Responsible for assuring Member Satisfaction with food service operations; greets Members and Guests, monitors employee contribution to Member satisfaction including calling Members by name; handles member complaints; is a role model in knowing Members by name and setting the example.
• 2) Keeps club management apprised on food and beverage operations, specific problems and overall performance. Receives, investigates and acts upon complaints from Club Members, guests and employees and apprises club management on results.
• 3) Develops, establishes and leads foodservice training programs and ensures that all service operating standards and policies are upheld. Maintains the service training through on-going formal and informal components, as well as quarterly testing to demonstrate continuous knowledge retention as well as current food and beverage knowledge. Directly responsible for standards of service and caliber of service staff.
• 4) Maintains performance standards for food service; ensures compliance with policies and operating procedures for the Food and Beverage Department.
• 5) Maintains proficiency and is responsible for point-of-sale and restaurant management information system(s).
• 6) Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
• 7) Assists in hiring, evaluation and disciplining of service staff.
• 8) Enforces rules and regulations according to the employee handbook.
• 9) Assists in back of the house functions, such as expediting and back waiting, as necessary. Oversees and assists with set-up function. Is not only able to assist service team as needed in any capacity, but is able to service tables, up to and including a full section, in accordance with established club service standards.
• 10) Assists in China, glass and silverware inventories. Responsible for neatness and cleanliness of all banquet, dining and service areas and storerooms. Continually works to ensure correct handling procedures to minimize china and glassware breakage and food waste.
• 11) Directs and assists in set-up of dining rooms and assures their readiness for functions, specifically lighting, air conditioning, floor plan, thirty minutes prior to the scheduled starting time.
• 12) Directs execution of dining service including side work and station assignments with particular attention to quality of service. Supports and monitors service execution; is not only able to assist service team as needed in any capacity, but is able to service tables, up to and including a full section, in accordance with established Club service standards.
• 13) Greets and seats Members and Guests.
• 14) Turns in all necessary documentation for proper billing to accounting office.
• 15) Holds pre-service meetings with servers to ensure smooth, efficient execution, assigns server stations and serving assignments and coordinates timing of service.
• 16) Serves as a liaison between the dining room and kitchen staff.
• 17) Participates in the Manager On Duty function.
• 18) Participates in the weekly Food and Beverage Meeting.
• 19) Works with other supervisor in the delegation and supervision of some aforementioned duties. Specific duties to this position that are divided between supervisors include:
  • a. Responsible for Weekly Scheduling and Schedule Budgeting. Schedules personnel and plans dining room set-up based upon anticipated Member/guest counts and needs. Ensures that the Club is properly staffed at all times.
  • b. Preps all menus, table tents, special cards.
  • c. Performs beverage management function; ensures proper stocking of liquor, beer, and wine through ordering and proper inventory controls in accordance with established procedures; manages wine list to ensure accurate content.
  • d. Organizes pre-service pep rallies with servers to ensure smooth, efficient execution, assigns server stations and serving assignments and coordinates timing of service.
• 20) Must be able to lift twenty pounds unassisted and able to be on their feet for long periods and meet the other physical demands of the position.
• 21) This is not necessarily an exhaustive list of responsibilities, duties, performance standards or requirements, efforts, skills or working conditions associated with the position. While this is intended to an accurate reflection of the current job, management reserves the right to revise the job description as business dictates. Other general duties may be assigned.

III. Qualifications

Must be thoroughly familiar with the organizational procedures of the Club; knowledgeable in proper methods of food and beverage service and to be able to teach the staff procedures; have knowledge of etiquette and social customs – tact and good judgment are essential.

Must exhibit leadership and be able to direct service personnel to attain effective results – a role model for staff, consistently maintaining appearance, punctuality, attitude and image.

• Minimum 2 years Food & Beverage supervisory experience
• A track record of stability, maturity and a high level of integrity and ethical standards
• A positive, upbeat approach to challenges; excellent human relations skills and demonstrates supervisory skills with the ability to motivate and lead by example
• Strong organization skills with ability to adapt to unforeseen situations or events
• Ability to analyze, design and implement improvements in all phases of dining room operations, layout, and procedures
• Assist in planning and implementing of procedures for special events and banquet functions
• Computer skills, good communication skills verbal and written

MUST SCORE 100% ON SERVICE TRAINING EXAM

IV. Reports to

Food & Beverage Manager