F&B Supervisor - Pete Dye River Course - Radford

Benchmark Hospitality Radford, VA Closed
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:
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 role model.
Job Description:

  • 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 responsibility.
  • 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.
  • Marginal Function:
    Maintain open communication with management and other employees. Be well organized and efficient.

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