- Supervision and Leadership:Supervise and coordinate the activities of food and beverage staff, including servers, bartenders, and kitchen personnel.
Provide training and development to team members, including onboarding new hires and offering ongoing coaching.
Conduct performance evaluations and address any staff issues or disciplinary actions as needed.
- Guest Service:Ensure high standards of guest service are maintained, addressing any guest concerns or complaints promptly and professionally.
Monitor guest satisfaction and make recommendations for improvements based on feedback and observations.
- Operational Management:Oversee daily operations, including opening and closing procedures, inventory management, and equipment maintenance.
Ensure that service standards are consistently met, including proper table settings, timely service, and adherence to established procedures.
Manage reservations and seating arrangements to maximize efficiency and guest satisfaction.
- Financial Responsibilities:Assist in budget management, including monitoring labor costs and food and beverage expenses.
Participate in inventory control and ordering processes to ensure adequate stock levels while minimizing waste.
Handle cash and financial transactions accurately, including processing payments and reconciling receipts.
- Health and Safety Compliance:Ensure compliance with health and safety regulations, including food handling procedures, sanitation practices, and workplace safety standards.
Conduct regular inspections to maintain cleanliness and hygiene in all service areas.
- Marketing and Promotion:Assist in developing and implementing promotional strategies to drive sales and enhance the establishment’s brand.
Collaborate with the marketing team to create special events, menu updates, and promotional campaigns.
- Reporting and Administration:Prepare and submit reports related to sales, inventory, and staff performance as required.
Maintain accurate records of operational activities and communicate any issues or discrepancies to management.
Qualifications:
- High school diploma or equivalent; a degree in Hospitality Management or related field preferred.
- Previous experience in a supervisory role within a food and beverage environment.
- Strong knowledge of food and beverage service, including menu items, wine pairings, and dining etiquette.
- Excellent leadership, communication, and interpersonal skills.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Proficiency in using point-of-sale (POS) systems and other relevant software.
- Flexibility to work various shifts, including evenings, weekends, and holidays.
Physical Requirements:
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to [weight] pounds.
- Ability to work in a variety of conditions, including high noise levels and varying temperatures.
