Supervisor, Food & Beverage

BlueStar Resort & Golf; Las Vegas (NV); On-site; USD 28,000 - 41,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

PTO 120 hours/year

7 paid holidays

401(k) plan after 30 days

Sick leave per state guidelines

Job summary

BlueStar Resort & Golf is seeking a Supervisor of Food & Beverage to coordinate and supervise F&B staff, ensuring peak performance and guest satisfaction. The role reports to the Assistant Food & Beverage Manager or Restaurant Manager.

You will work with the management team to hire, train, and develop staff, maintain high service standards, and support budget and inventory processes for events and daily operations.

Qualifications

• High School diploma or equivalent.
• One to three years’ related experience in F&B supervision.
• Current Food Handlers Card and TIPS Certification.
• Must meet state age requirements for serving alcohol.
• Computer literacy including Excel.

Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf to support company goals.
• Ensure superior standards of food service and quality meet guest expectations.
• Interview and hire F&B staff in partnership with the management team.
• Supervise staff and train team members within the banquet staff.
• Maintain effective communication on operations, safety, and employee concerns.
• Attend F&B functions and support budget planning.
• Conduct monthly inventories and oversee bar management during events.
• Train in all areas of Bar Management and lead mixology activities.
• Other duties as assigned.

Skills

Customer service oriented

Leadership

Communication

Time management

Budget awareness

Staff training

Multitasking

Food service knowledge

Adaptability

Education

High School diploma or equivalent

Tools

Microsoft Excel

Restaurant database software

Job description

Trilogy® Sunstone

Set within the Sunstone Master Plan is Trilogy® Sunstone, a new community offering resort-style living in highly desirable northwest Las Vegas, Nevada. Trilogy Sunstone is planned to be a modern, amenity-rich Resort Club with stylish spaces designed to bring neighbors together for outdoor activities or a night out on the town.

Employment Status

• Full Time
• Pay Range: $25 per hour
• Dept: Trilogy Sunstone

Location

Northwest Las Vegas near Red Rock Canyon with quick access to the Las Vegas strip

Benefits

• New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.
• Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year.
• Full-Time team members are eligible for 7 paid holidays annually.
• Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.
• All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

Position Overview

The Supervisor of Food & Beverage (F&B) is responsible and accountable for coordinating and supervising F&B employees, assuring peak performance from team members and establishing excellence for the guest experience. This position reports to the Assistant Food & Beverage Manager or Restaurant Manager.

Key Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations.
• Work in partnership with other members of the managerial team to interview and hire F&B staff.
• Supervise staff in accordance with BSRG policies and procedures; train and develop team members within the banquet staff, occasionally performing activities of team members supervised.
• Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members.
• Recognize and celebrate team member’s success and maintain a sense of humor.
• Attend all F&B functions (i.e. corporate parties, weddings, etc.).
• Support budget planning and monitoring of expenses.
• Conduct monthly inventories.
• Train in all areas of Bar Management; trains new bartenders.
• Act as Bar Manager during events and weddings to ensure that all Best Beverage Practices are followed.Prepare seasonal drink specials; oversee Mixology classes.
• Other duties and responsibilities may be assigned.

Personal Attributes

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our BlueStar core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

Minimum Requirements / Qualifications / Skills

• High School diploma or equivalent preferred.
• One to three years’ related experience and/or training, or equivalent combination of education and experience preferred.
• One to three years’ experience supervising a team of managers or another supervisory role required.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Must meet the state and federal minimum age requirement for serving alcohol, if applicable.
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Knowledge of restaurant database software a plus.
• Knowledgeable about county regulations.
• Ability to understand and implement BSRG dining standards.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects.
• Must possess basic computational ability as well as budgetary analysis.
• Must have planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends, and may require minimal travel.
• Valid driver’s license is required.

Work Environment

This position operates in a professional indoor office environment, as well as other areas throughout the facility, including the kitchen and outdoors. Standard office equipment, such as computers, phones, copy and fax machines are regularly used. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. While in the kitchen, the employee may be exposed to heat, steam, or fire.

An employee may also be required to work on a patio or for an outdoor event, with exposure to outdoor weather conditions and occasionally native wildlife. The noise level in the work environment can be loud. Outdoor environments may require walking on variable terrain while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.

Physical Demands

The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is regularly required to see, speak, and hear, taste and smell, sit, stand and walk for long periods of time, bend, kneel, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 20 pounds. The position requires manual dexterity and moving in a fast-paced environment.

BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER