Food & Beverage Supervisor - Embassy Suites Brookfield, WI.

Embassy Suites by Hilton Milwaukee Brookfield; Brookfield (WI); On-site; USD 45,000 - 55,000; Full time

Job summary

A leading hotel management company seeks a motivated Food and Beverage Supervisor for their Brookfield location. This role involves enhancing customer service, managing staff training, and ensuring quality standards in hospitality. The ideal candidate is passionate about service and possesses strong communication and problem-solving skills. Join a values-driven culture with great benefits.

Benefits

Vacation & Holiday Pay

Same-day pay available

Employee Assistance Program

Reduced Room Rates

Third Party Perks

Qualifications

• Strong communication skills required for guest and staff interactions.
• Ability to work flexible schedules including nights, weekends, and holidays.
• Passionate about people and service.

Responsibilities

• Maintain customer satisfaction and respond promptly to guest needs.
• Manage staff training and development according to company values.
• Ensure safety and sanitation standards are met.

Skills

Customer Service

Communication

Problem-Solving

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Brookfield, WI, US

6 days ago Requisition ID: 13373

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Food and Beverage Supervisorfor theEmbassy Suitesin Brookfield, WI.

Performance Standards

• CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the F&B department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in all outlets meets or exceeds customer expectations. Ensure that consistency of service and standards are met.
• PEOPLE: Manage people according to company's values. Manage human resources functions which may include recruiting, selection, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels.
• QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc.

The frequency codes assigned in the job description are: Rarely (less than 1%); Occasionally(between 1% and 33%); Frequently (between 34% and 65%); and Constantly (between 66% and 100%).

Essential Functions

• Constantly. Assist F&B Director with training and development of staff.
• Constantly. Greet and seat guests in restaurant.
• Constantly. Working with F&B Director and Banquet Captain to oversee flawless execution of events.
• Constantly. Maintain work areas clean and organized.
• Constantly. Report unsafe conditions immediately.
• Constantly. Use proper cash handling and accounting procedures.
• Frequently. Answer telephone; take reservations.
• Frequently. Communicate with Manager on all matters relating to the Restaurant.
• Frequently. Complete other duties as assigned by supervisor to include cross training.
• Frequently. Display knowledge of cocktail and wine service.
• Frequently. Display knowledge of food preparation.
• Frequently. Perform duties of all positions within the department including serving, bussing, hosting, expediting.
• Frequently. Resolve employee and guest-related problems.
• Occasionally. Attend required meetings.
• Occasionally. Take room service orders.

Physical Requirements

• SITTING: No
• STANDING/WALKING: Constantly. Concrete, tile, rubber mats covering tile, linoleum, carpet, etc.
• CROUCHING (BEND AT KNEES): Occasionally. Pick up trays, speak with guests, clean, obtain supplies.
• KNEELING/CRAWLING: Occasionally. Clean; inspect side work.
• STOOPING (BEND AT WAIST): Frequently. Serve and speak with guests.
• TWISTING (KNEES/WAIST/NECK): Frequently. View restaurant, maneuver through crowds and staff.
• CLIMBING: Rarely.
• BALANCING: Frequently. Carrying trays and beverage containers.
• REACHING (OVERHEAD/EXTENSION): Frequently. Obtain overhead supplies and food from window. Serve guests at arm’s length.
• HANDLING/GRASPING: Frequently. Distribute menus, use telephone, write, stock supplies. Serve plates and hold glasses with beverages.
• FINGER USE/FEELING: Frequently. Use cash register, adding machine, telephone, garnish plates.
• PUSHING/PULLING: Occasionally. Move chairs, tables, glassware and china carts. Average weight: 25 lbs. Maximum weight: 50 lbs.
• LIFTING/CARRYING: Frequently. Food trays, beverage containers, glass racks. Average weight: 25 lbs. Maximum weight: 50 lbs.

Other:

• Being passionate about people and service.
• Strong communication skills are essential when interacting with guests and employees.
• Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
• Basic math skills are used frequently when handling cash or credit.
• Problem-solving, reasoning, motivating, and training abilities are often used.
• Have the ability to work a flexible schedule including nights, weekends and/or holidays

Amazing Benefits At A Glance:

• Team Driven and Values Based Culture
• Vacation & Holiday Pay
• Same-day pay available
• Employee Assistance Program
• Reduced Room Rates throughout the portfolio
• Third Party Perks (Movie Tickets, Attractions, Other)