DESCRIPTION

Arbor Lodging is a leading hotel investment and management company with a growing portfolio of hotels throughout the United States, Mexico, and the Caribbean. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our service ethos is proactive and holistic, fostering an environment where guests feel truly welcomed and supported at every interaction. Our culture is people-focused, data-driven, and results-oriented.

SUMMARY:

The Food & Beverage Supervisor is responsible for overseeing the day-to-day operation and staff of all food and beverage departments and maintaining the highest level of standards and efficiency. You will utilize your previous restaurant, bar and event management experience as you assist the F&B Manager with the hiring, training, and supervision of all team members.

Duties & Responsibilities:

• Respond to the needs and requests of guests
• Ensure the implementation and maintenance of standards of food, beverage, and service are in line with hotel standards
• Implement effective cost controls for food, beverage, and labor
• Develop workable systems for inventory, receiving, and product cost
• Create a comfortable atmosphere to encourage committed and loyal employees
• Monitor and critique food quality and service levels
• Ensure the restaurant is always clean, including tabletops and side stations
• Monitor inventory and assist in end other month inventory report
• Attend any banquet events and prep meetings as required
• Provide a pleasant atmosphere for staff and guests

REQUIREMENTS

Qualifications:

• 2+ years experience in Food and Beverage, Culinary, or related professional area
• Excellent leadership skills

Benefits:

• Competitive salary
• Annual review with increase potential
• 401k program with company match
• Additional benefits may be available

SALARY DESCRIPTION

$18.00 - $22.0

• Respond to the needs and requests of guests
• Ensure the implementation and maintenance of standards of food, beverage, and service are in line with hotel standards
• Implement effective cost controls for food, beverage, and labor
• Develop workable systems for inventory, receiving, and product cost
• Create a comfortable atmosphere to encourage committed and loyal employees
• Monitor and critique food quality and service levels
• Ensure the restaurant is always clean, including tabletops and side stations
• Monitor inventory and assist in end other month inventory report
• Attend any banquet events and prep meetings as required
• Provide a pleasant atmosphere for staff and guest