F and B Supervisor

SUMMARY

Responsible for assisting in the management of all aspects of Neomi’s, Room Service and Mini bar functions, in accordance with hotel standards. Maintain and ensure service standards and management philosophy which serves as a guide to respective staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Complete knowledge of :
  • All liquor brands, beers and non-alcoholic selections available to Lime Lounge
  • All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices
  • Daily menu specials, 86’d items
  • Micros and manual system procedures
  • Daily house count, arrivals/departures, V.I.P.’s
  • Scheduled in-house group activities, locations and times
  • Correct maintenance and use of equipment
  • All department policies and service procedures

• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business
• Meet with the management team to review daily special and 86’d items; update board throughout shift. Ensure that staff is aware of such
• Periodically check with the front desk to review updates on house count and arrivals
• Ensure that staff report to work as scheduled.
• Coordinate breaks for staff
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department’s standards and delegate these tasks
• Conduct pre-shift meeting with staff and review all information pertinent to the day’s business.
• Inspect grooming and attire of staff; rectify any deficiencies
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel
• Monitor and provide feedback of staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards.
• Conduct ongoing training with existing staff
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Answer all phones, using correct salutations and telephone etiquette
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day, promote positive guest relations at all times
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas
• Access all functions of the Micros system in accordance to specifications.
• Ensure all closing duties for staff are completed before staff sign out
• Provide feedback to staff on their performance.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Complete work orders for maintenance repairs and submit to Engineering. Use HOTSOS and instruct the team not to call the Engineering Department directly
• Document pertinent information in department log book
• Complete all paperwork and closing duties in accordance with departmental standards
• Review status of assignments and any follow-up action with on-coming supervisor
• Attend department meetings
• May be required to work nights, weekends and holidays
• Complete scheduled inventories
• Attend menu and wine tasting

• Complete departmental filing

• Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

REQUIREMENTS

• Physical
  • While performing the duties of this job, the employee is regularly required to walk, stand, talk and hear
  • The employee is frequently required to use hands and fingers to handle or feel objects, tools, or controls; and reach with hands and arms
  • The employee is occasionally required to sit
  • The employee must be able to lift up to 50 pounds
• Communication
  • Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding
  • Ability to provide legible communication
• Computer skills
  • Thorough understanding of PMS systems

WORK ENVIRONMENT

The work environment characteristics described here are representative of those that an employee must be able to handle to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform in this environment.

The work environment is varied. Work is performed in both guest contact and non guest contact areas.

Noise level in the work environment is usually moderate.