Supervisor Food&Beverage

This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Standing up and moving about the kitchen and cafeteria Handling food, objects, products and utensils Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with guests and supervisors. Food service permit or valid health/food handler card as required by local or state government agency. Reading and writing abilities are utilized often when preparing buffet items from instructions. Mathematical skills, including basic math, measurements, quantities, and variances are used frequently. May be required to work nights, weekends, and/or holidaysThis job requires ability to perform the following: People •Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers •Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues •Train colleagues to make sure they deliver with compliance and to the standards we expect •Recommend or initiate any HR related actions where needed Guest Experience •Make sure all food and beverage equipment is in operational condition and regularly cleaned •Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs •Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction Responsible Business •Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste •Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment •Other ad-hoc duties - unexpected moments when we have to pull together to get a task done • Financial •Help prepare the hotel’s annual budget and the setting of departmental goals •Monitor budget and control expenses with a focus on food, beverage and labour costs •Make sure credit and financial transactions are handled in a secure manner THIS POSITION PAYS $19.68/HR