Description The Food & Beverage Supervisor is responsible for assisting the Food and Beverage Manager in ensuring first quality Food and Beverage service, while maintaining adherence to budgeted payroll and overhead costs. He/she is also responsible for continually working toward improving Food and Beverage sales revenues beyond budget. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM or hourly associates, overtime does apply and is calculated accordingly. Job Duties and Responsibilities • Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working. • Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. • Be familiar with the organization of Avion Hospitality and know the function of each department. • Assist Food and Beverage Manager in maintaining food and beverage costs. • Maintain close communication links with all employees, seeking input regarding food and beverage issues and acting as a motivating influence. • Monitor and follow up on all servers' cash overages and shortages. • Maintain service standards throughout the department by using such quality control instruments as Standard of the Week and coaching sessions. • Immediately follow up on accidents, problems or guest complaints in the Food and Beverage Department. • Be familiar with and able to react to emergency situations by knowing locations of fire and extinguishers and exits. • Maintain proper consistent disciplinary actions for all Food and Beverage employees. • Be familiar with P.O.S. system used in the hotel. • Ensure employees are at all times, attentive, friendly, helpful and courteous to guests, employees and other managers. • Assist the Food and Beverage Manager in wage progress and productivity reports for Food and Beverage Department. • Assist in preparation of staff schedules according to business forecast, maintaining adherence to wage control, productivity standards and guest service scores. • Assist in monthly food and beverage inventories and reconciliations. • Ensure all side work duties are completed by servers. • Assist Food and Beverage Manager in developing promotional ideas. • Assist Food and Beverage Manager in planning and organizing monthly department meetings. • Initiate and promote sales efforts for all service personnel. • Assist the Food and Beverage Manager in preparing for and conducting employee performance appraisals. • Assist the Food and Beverage Manager and Food Production Manager in maintaining and improving the quality and presentation of all food products. • Attend weekly Food and Beverage meeting, daily pre-meal meetings, and other meetings as required by management. • Perform any other duties as requested by management. Requirements Education and Experience • At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required. • College course work in related field helpful. • Previous supervisory responsibility preferred. • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity. • Must work well in stressful, high pressure situations. • Must maintain composure and objectivity under pressure. • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. • Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need. • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests. • Must be able to work with and understand financial information and data, and basic arithmetic functions.