F&B Supervisor - Hampton Inn & Suites, Kahului, HI at Hotel Equities

Kahului, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Apr, 26

Salary

25.0

Posted On

29 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Management, Guest Satisfaction, Inventory Management, Revenue Generation, Training and Development, Problem Solving, Communication, Time Management, Service Excellence, Health and Safety Compliance, Operational Control, Menu Engineering, Performance Evaluation, Coaching and Counseling, Financial Reporting, Customer Engagement

Industry

Hospitality

Description

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Food & Beverage Supervisor for Hampton Inn & Suites Maui North Shore in Kahului, HI. BRIEF OVERVIEW OF ROLE RESPONSIBILITIES * Assists with restaurant revenue generation * Streamlines restaurant operations to include products and services * Oversees team performance * Assists with Hiring, onboarding and training new and current ambassadors * Manages and mediates team and guest engagements * Ensures and measures guest satisfaction across all appropriate platforms * Adhere to health and safety guidelines state or local requirements * Adhere to brand and management guidelines and operational standards * Assists with ambassador relations to include coaching and counseling * Assists with daily payroll and tip-tracking responsibilities * Assists with beverage programming, including menu engineering and ordering * Manages inventory for department (daily and month end) DEFINED OVERVIEW OF ROLE RESPONSIBILITIES * Build, lead and manage a direct outlet and team to its full potential. 1. Directly responsible for supporting, guiding, and developing leadership and hourly ambassador performance, to include, but not limited to * Create consistency in products and services. * Has awareness; demonstrates and leads by example to exceed outlet needs and expectations. * Multitasks with accuracy; develops responsibility and promotes accountability within a team environment. * Create memorable guest experiences through service dynamics and remarkable service. * Provides adequate communication that guides desired action and behaviors for departmental productivity. * Adopt positive mindsets that focus on solutions with strong problem-solving techniques. * Stay current and connected to industry trends and standards to influence guest and ambassador experiences. * Provides robust supervision that encourages individual and collective growth with desired results, driven by team goals and objectives. * Define, evaluate, and modify where necessary. * Conducts performance evaluations that celebrate strengths and identify areas of improvement with constructive feedback. * Expects the best, makes a difference through applauding effort and progress and celebrates individual and collective successes * Ensures there is follow-up, follow-through, and accountability when goals are not met with a detailed action plan for improvements. * Provides ample direction within a healthy learning environment that promotes clear and consistent expectations with accountable measures. * Guides and supports team members to be effective and efficient while under pressure. * Flexible and approachable in daily operations in relation to training, service execution and overall performance. * Promotes and exhibits good time management in all operational aspects of planning, service and execution. * Provides leadership with constructive coaching and counseling measures to correct undesirable actions and behaviors that produce positive outcomes. * Takes an active role in overall performance; actively listens to ambassadors to strengthen skills, knowledge and understanding of all outlet roles and responsibilities. * Makes effective decisions driven by awareness and experience to cultivate a positive working environment. * Retains current and recruits potential new ambassadors and guests. * Engages and fosters emotional connections that preserve relations with continued support and direction. * Teaches in the moment for immediate excellence and drives talents through focus and detail. * Provides operational control that promotes optimal performance opportunities with achievable measures and rewarding results. * Rectifies projects/programs in crisis with quick, firm intervention to gain operational control and strengthen overall operations. * Be proactive, not reactive, to operational changes that fluctuate with business demands and personalize the guest experience for long-term sustainability. * Product and Service Development 1. Directly responsible for daily operations and outlet growth, including, but not limited to * Oversees service execution of the main dining room and PDR space in partnership with outlet leadership and event coordinators. * Preserves an immaculate appearance, conducts daily inspections prior, during, and post service in adherence to brand/property/outlet standards. * Adheres to all health and safety procedures, to include food handling and hygiene standards and beverage regulations. * Proactively plans and delivers daily pre-shift huddles in partnership with the culinary team in preparation for service. * Prepares and submits operational reports and other administrative documentation required by departmental/property leadership within the predetermined timelines. * Ensures that all outlet menus are accurate and priced accordingly in the POS system for effective service and profitability. * Periodically evaluate restaurant equipment for repairs and maintenance; schedule service needs in a timely fashion. * Creates, defines and reviews clear and consistent goals and objectives that are purposeful to service and task-oriented. * Creates, recommends and implements purposeful promotions that generate additional revenue outside of normal outlet operations. * Proactively plan for upcoming holiday and seasonal menu changes in adequate time to include menu implementation, promotion and marketing practices and POS system updates * Assists with creating and implementing purposeful community food and beverage programs and events, property wide. * Adheres to company/property grooming standards and promotes required criteria within their direct team. * Attends departmental and leadership meetings as required by senior leaders. * Developing Guest Relations 1. Directly responsible for guest interactions, including, but not limited to * Provides an exceptional level of hospitality that excites and intrigues all. * Guest engagement (prior, during and post-dining experience) * Proactively assesses guest satisfaction trends. * Table touches throughout service. * Evaluate all social platform reviews and GSS feedback; recognize and develop opportunities of improvement to actively overcome underperformances. * Provides remarkable guest recovery with genuine interactions that focus on individual experiences that preserve the guest experience before they leave the establishment. * Provides follow-up measures, if necessary * Build historical data via a reservation platform and acknowledge guest loyalty and recognize new guests. * Tracks and evaluates individual and collective performances to develop service performance. * Develops service dynamics; actively manages reservation and waitlist systems to outlets’ full potential by supervising capacity and pace of service. * Outlet-specific cost controls 1. Directly responsible for outlet profitability by maximizing revenue and minimizing expenditure, including, but not limited to * Adheres to food and beverage controls, preserving food and beverage costs. * Adheres to labor controls concerning budget, forecast and actuals. * Develops server financial performance, improving average check spends. * Create, develop and execute incentive programs to maximize sales and revenue. * Maintains sales knowledge and actively discusses financial performance goals. * Creates realistic outlet schedules and approves timesheets in relation to business demands. * Comply with property standards and deadlines by owning payroll processes. * Assist with month-end inventory. * Outlet training and education 1. Directly responsible for developing daily/weekly/monthly training topics for all restaurant positions, to include, but not limited to * Leadership, servers, hosts, dining room assistants and bussers 2. Directly responsible for implementing all training programs, including, but not limited to * Breakfast, lunch and dinner service standards * Steps of service * Service etiquette and excellence * Critical moments of service * Awareness and attention to detail * Opening and closing procedures * Beverage knowledge to include beer, wine and liquor * State/Brand alcohol awareness certification compliance * Menu knowledge * POS system practices * Cash handling procedures * Financial reporting (end of shift) * Accurate tip reporting * Reservation system * Digital menu compliance * Safety and sanitation standards * Policies and procedures 3. Development of training tools and resources for continued education 4. Directly responsible for BSA Standards and training compliance Amazing Benefits At A Glance: * Rate of Pay: $25.00/hour * Team Driven and Values Based Culture * Medical/Dental/Vision * Vacation & Holiday Pay * Same-day pay available * Employee Assistance Program * Career Growth Opportunities/ Manager Training Program * Reduced Room Rates throughout the portfolio * Third Party Perks (Movie Tickets, Attractions, Other) * 401(k) with company match * Employee assistance program * Employee discount * Flexible schedule * Flexible spending account * Life insurance * Parental leave * Referral program

Responsibilities

The F&B Supervisor is responsible for overseeing restaurant operations, managing team performance, and ensuring guest satisfaction. This includes revenue generation, training staff, and maintaining health and safety standards.