The Canopy by Hilton Downtown Tempe is searching for an enthusiastic supervisor to add to our award-winning food and beverage team!
POSITION PURPOSE
Daily supervision and direction of outlets service staff. Assist in the development, implementation, and maintenance of quality standards for outlets. Interact with guests to ensure a positive guest experience.
ESSENTIAL FUNCTIONS
- Ensure that meals are being served in a professional and timely manner by circulating within the outlets and communicating with the kitchen and the order takers. Handle guest complaints. Monitor and supervise set up and maintenance of front and back of house service areas to ensure that it is up to standard.
- Ensure availability of manpower, supplies, and equipment to ensure positive guest experience.
- Attend pre-meal meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance.
- Assist in the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary supplies.
- Maintain standards of food, beverage, and quality guest service.
- Manage in compliance with established labor, wage, hour and Driftwood-related regulations and policies.
- Contribute to the profitability and guest satisfaction perception of other hotel departments.
- Increase level of guest satisfaction by delivery of an exceptional product through employee development.
- Maintain and correct procedures for credit control, financial transactions, security of financial assets, and inventory control.
- Respond and resolve guest requests, complaints, or questions in a courteous and timely manner.
- Proficiency with POS systems
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.
- Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
- Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Must possess basic computational ability.
- Ability to supervise subordinate staff, including but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
- Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
- Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
- Knowledge of hotel food and beverage operations.
- Knowledge of food and alcoholic beverages.
- Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
Physical Demands
- Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
- Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Must be able to lift up to 15 lbs. on a regular and continuing basis.
- Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to exert well-paced ability in limited space.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
- Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
QUALIFICATION STANDARDS
Education
High school or equivalent education required.
Experience
Two years food and beverage service background preferred.
Source: Hospitality Online