Food Bev Supervisor ("Supervisor/a de Alimentos y Bebidas")
$41,600–$43,680 year
On-siteSpringdale, Utah, United States
Job Summary
Supervise and organize Food & Beverage functions across hotel outlets to maintain high standards of quality, service, and merchandising while maximizing profits. Maintain consistent communication with vendors for seasonal food rollouts, conduct inventory reports, and monitor service quality and product standards. Lead and coach the team toward exceptional guest service, arrange training for new staff, and cross-train personnel on standard operating procedures and equipment. Serve as a role model adhering to policies, assist with guest inquiries, and report maintenance or safety hazards. Review customer acceptance data to recommend new operating and marketing policies when sales decline. Perform general cleaning tasks, manage food orders, and ensure staff retraining as needed. Work in extreme temperatures and exert physical demands including lifting up to 45 lbs and pushing carts up to 250 lbs. Maintain neat grooming and attend all mandatory meetings.
Required Qualifications
- High school or equivalent education
- 3-5 years experience in Food & Beverage operation
- Must be at least 21 years of age to serve alcohol
- Safe Server Alcohol & Food Handlers certification
- Must be able to speak, read, write, and understand the primary language used in the workplace
- Requires good communication skills, verbal, written and electronic
- Considerable knowledge of complex mathematical calculations and computer programs
- Must have excellent leadership capability and customer relations skills
- Must be detail oriented with outstanding organizational and communication skills
- Must possess intermediate computer skills
- Must Possess basic computational skills
- Knowledge of computer programs, math skills as well as budgetary analysis capabilities
- Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS
- Thorough knowledge of food products, standard recipes, and proper preparation
- Ability to distinguish product quality, taste, texture, and presentation and observe preparation
- Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers
- Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more
- Must be able to stand and exert well-paced mobility for up to four (4) hours in length
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously
- Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis
- Must be able to lift up to 45 lbs. as needed
- Must be able to push and pull carts and equipment weighing up to 45 lbs. as needed
- Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed
- Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well
- Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally
- Regular attendance in conformance with the standards
- Attendance at all scheduled training sessions and meetings is required
- Must be able to work varying schedules to reflect the business needs of the hotel
Desired Qualifications
- Bachelors Degree
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