Food & Beverage Supervisor

Department: Food & Beverage
Reports to: Department General Manager
FLSA Status: Non-exempt
Job Status: Seasonal, Full Time
Hours: Day shifts, varies Updated: 8.8.14
Job Summary: Contribute to the success of the restaurant/outlet by assisting manager in restaurant/outlet operations. Supervise activities and assist employees as directed by manager.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Applicants must be 18 years of age.
Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
1. Assist manager in supervising a team of 10-50 employees. Assist in supervisory responsibilities such as interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
2. Comply with Federal and California Labor law in all phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
3. Enforce safety standards in accordance with company policies and procedures.
4. Ensure compliance with health, safety, sanitation and alcohol awareness standards
5. Assist with creating schedule and assigning daily work, informing and training team members in all restaurant activities and operations
6. Monitor, observe and assist in evaluating team member performance
7. Support and assist team members in handling guest inquiries and requests and in resolving guest complaints
8. Manage and monitor product quality and service and satisfaction trends, evaluate and address issues and make improvements accordingly
9. Assist in monitoring inventory and inventory control
10. Perform or assist subordinates in performing duties.
Competencies and Job Requirements:
1. Able to communicate effectively in writing and verbally across all levels of the organization.
2. Excellent organizational and problem solving skills with the ability to handle multiple tasks.
3. Able to establish and maintain effective working relationships and interact with others
4. Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
Education and Experience:
1. High School Diploma or GED
2. Two years experience in F&B operations, as well as knowledge of service standards, experience in a resort facility, high volume production operation related experience and/or training; or equivalent combination of education and experience
3. One year supervisory experience
1. Bachelor's Degree
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, and taste. Must be capable of walking or standing 95% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting, pushing or pulling up to 50lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. Occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Varies

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