Department: Food & Beverage
Position: In Suite Dining Supervisor
Reports to: Food and Beverage Assistant Restaurant Manager
Scope of Position
In Suite Dining Supervisor will assist with the Food and Beverage operations.
He/she will assist in ensuring In Suite Dining operation meets guests’ needs, guest satisfaction and maximizes financial performance.
Position Requirements
Professional demeanor appropriate for a resort environment.
Excellent organizational, interpersonal, and administrative skills.
Minimum one to two years’ experience in a restaurant environment.
Effective at listening to, understanding, and clarifying the concerns and issues raised by guests and members.
Ability to thrive in a busy, fast-paced team environment as well as work independently and prioritize tasks effectively.
Knowledge of Micros or other Point of Sale (POS) Systems.
Responsibilities
Assist with ensuring compliance with all the restaurant policies, standards, and procedures.
Strong restaurant operation background is a plus.
Supervise all opening/closing procedures of shift.
Supervise staffing levels to ensure that member/guest service, operational needs and financial objectives are met.
Maintain inventory of equipment and other supplies.
Ensure maintenance and cleanliness of service and communicate expectations to respective departments.
Monitor and control Micros or POS system in accordance with guest checks and hotel reports.
Resolve customer complaints as appropriate to maintain a high level of guest satisfaction and quality.
Participate in departmental meetings and communicate a clear and consistent message regarding the departmental goals to produce desired results.
Promote and maintain good associate relations between service kitchen, stewarding and dining room personnel.
Assist in developing and training associates.
Perform any other reasonable duties as required by management.
Education
High school diploma or GED; 3-5 years’ experience in the food and beverage, culinary, or related professional area.
OR
2-year degree from accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major;
2 years’ experience in the food and beverage, culinary, or related professional area.
Skills and Abilities
Ability to communicate in the English language.
Second language is a plus.
Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.
Knowledge of restaurant operations.
Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).
Physical Requirements
Must be able to work in a fast-paced environment.
Must be physically fit to lift, pull, and push items up to 50 pounds.
Also requires standing/walking/reaching and bending throughout shift.
I acknowledge that I have reviewed In Suite Dining Supervisor job description.
This is a summary of the main responsibilities for this position.
Business demands dictate work hours and schedules.
Attendance and timeliness are a requirement of this position.
Management retains the discretion to add or change the duties of this position at any time, to meet our guests’ needs.
I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance.
I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.
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