F&B Supervisor - Pete Dye River Course - Radford
Benchmark Hospitality is looking for F&B Supervisor - Pete Dye River Course - Radford in Radford, VA.
This local job opportunity with ID 11118193 is live since 07/12/2018.
Job DescriptionSummary: Excellent customer service skills.
High School or GED; college degree preferred
Ability to communicate effectively
Ability to follow directions and lead
others. Availability to work
variable hours. Ability to solve
problems. Ability to work while standing and
walking for extended periods. Ability to
handle stress with ease. Preferred three
years’ experience in the hospitality industry or food and
beverage industry or any business where the experience is heavily
guest-focused. Must have current
certifications as required by federal/state/local law.
Strong leadership skills, interpersonal skills, verbal
and written communication skills, listening skills, ability to
check for understanding after direction is given (follow up,) basic
math skills, strong organization skills, ability to multi-task,
team builder, proven track record of increasing experience and
The F&B Supervisor will
supervise staff, coordinate events assigned and implement property
policies and procedures. They will also serve as the frontline
representative of the property and contact for functions. They must
possess strong customer service skills and exhibit a high degree of
professionalism at all times. Due to the cyclical nature of the
hospitality industry, employees may be required to work varying
schedules to reflect the business needs of the business and may be
required to work in various positions throughout the operations.
Ensure staff is working together as a team to ensure optimum
service and that guest needs are met. Assign and check opening and
closing duties including setting up necessary supplies, cleaning
all equipment and areas, etc. Monitor dining room and events for
service, safety, and wellbeing of guests and team members. Assist
in, training, motivating and coaching employees; and serve as a
Essential Function: Ability to uphold standards,
policies and procedures with all staff members.
Ability to organize and prioritize all work assignments
and delegate work to the appropriate staff members.
Ability to direct service and follow-up where
necessary. Ability to provide a motivating
environment and maintain a cohesive team.
Ability to ascertain service-training needs and provide
feedback to manager. Ability to
“read” guest’s needs and expectations
and provide the highest degree of professionalism.
Ability to work with minimal supervision.
A true desire to promote and develop harmonious
inter-departmental relationship with all areas of the
operations. Select several tables at random
during the function to evaluate food and service. Ensure
that food is served at the appropriate temperature, and that the
entrée is placed properly on table. For receptions,
ensure sufficient food is available and guest needs are met and
exceeded. Enter into POS total charges for
functions and meals. Ensure dining room,
function spaces, and guest areas are ready for service.
Inspect the cleanliness and presentation of all china,
glass, and silver prior to use. Understand and
use orders to ensure service is properly executed.
Coordinate with kitchen on food pick up.
Assist with scheduling of staff
Assist with ordering of restaurant supplies
Supervise set up, preparation, service and tear down of
function. Support team to reach common goals.
Ensure adherence to quality expectations and standards.
Remain alert, courteous and helpful to the guests at all
times. Perform all duties in a professional
manner and in accordance with company
policies. Maintain uniform and
grooming standards. Must be able to bend and
walk to sweep, mop, and vacuum. Provide
assistance in other job classifications as determined necessary by
the manager. Move, lift, carry, push, pull,
and place objects weighing less than or equal to 25 pounds without
assistance. Stand, sit, or walk for an
extended period of time or for an entire work shift.
Promote a learning and nurturing environment for all team
members and promote sales and service. Be
receptive to feedback and coaching. Practice
proper cash handling and proper operation of the point-of-sale
system. Conduct daily pre-shift
meetings. Ensure that a step of service is
stressed and followed.
Maintain open communication with management and other employees. Be
well organized and efficient.