Food Bev Supervisor ("Supervisor/a de Alimentos y Bebidas")
$41,600–$43,680 year
On-siteSpringdale, Utah, United States
Job Summary
Supervise and organize hotel Food & Beverage functions to maintain high standards of quality, service, and merchandising while maximizing profits. Support F&B outlets by communicating with vendors for seasonal options, conducting inventory reports, and managing food and beverage supply orders. Lead and coach staff toward exceptional guest service, arrange training for new hires, and cross-train employees across all positions. Monitor product quality, conduct menu planning, and evaluate customer acceptance to recommend new operating policies when necessary. Assist with guest inquiries, report safety hazards, and perform general cleaning tasks adhering to health standards. Maintain professional appearance 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
- Self-driven and able to work independently
- Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail
- 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)
- Must be able to stand and exert well-paced mobility for up to four (4) hours
- 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
- Must be able to lift up to 45 lbs. as needed
- Must be able to push and pull carts and equipment weighing up to 250 lbs.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity
- Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations
- Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors
- 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
- 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
- Regular attendance in conformance with the standards
- Attendance at all scheduled training sessions and meetings
- Must be able to work varying schedules to reflect the business needs of the hotel
Desired Qualifications
- Bachelors Degree
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