Food & Beverage Supervisor- Seven Sebring Raceway Hotel

Sebring Chateau Elan Hotel & CC; Sebring (FL); On-site; USD 42,000 - 66,000; Full time

Job summary

Sebring Chateau Elan Hotel & CC seeks a Restaurant Manager to lead all restaurant operations on-site, guiding staff with a strong emphasis on quality service. You will direct training, scheduling, performance reviews, and guest issue resolution to maintain a premier dining experience.

You must have supervisory experience in Food & Beverage, familiarity with cost controls, and strong communication skills. Bilingual English/Spanish is a plus; some college is preferred.

Qualifications

• Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• High school graduate or equivalent, some college preferred.
• ServSafe and/or food safety training.
• Alcohol awareness training (such as TIPS)
• Familiarity with food and beverage cost controls.
• Ability to write routine reports and correspondence.
• Ability to accurately compute mathematical calculations and use required measurement tools.
• Ability to prepare budgets and ensure cost controls.
• Bilingual English/Spanish a plus.
• Knowledge of local activities and attractions appropriate for clientele.

Responsibilities

• The Restaurant Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service.
• The Restaurant Manager is responsible for the overall direction, coordination, and evaluation of this unit.
• Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Skills

Supervisory experience

Communication skills

Safety rules reading

Budgeting basics

Cost controls

Reporting

Math/calculation

Bilingual English/Spanish

Education

High school diploma or equivalent

Some college preferred

Tools

ServSafe

TIPS alcohol awareness

Job description

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department.
• Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications.
• Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
• Responsible for responding and handling guest related issues pertaining to the department.
• Ensures communication with General Manager, all other Department Managers, Supervisors and Staff.
• Manages all aspects of employee performance to ensure productivity and a quality work environment.
• Other duties as assigned.

Responsibilities

The Restaurant Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. The Restaurant Manager is responsible for the overall direction, coordination, and evaluation of this unit. Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

• Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• High school graduate or equivalent, some college preferred.
• ServSafe and/or food safety training.
• Alcohol awareness training (such as TIPS)
• Familiarity with food and beverage cost controls.
• Ability to write routine reports and correspondence.
• Ability to accurately compute mathematical calculations and use required measurement tools.
• Ability to prepare budgets and ensure cost controls.
• Bilingual English/Spanish a plus.
• Knowledge of local activities and attractions appropriate for clientele.