Food and Beverage Supervisor (Restaurant Supervisor) at Marriott International

Atlanta, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

0.0

Posted On

08 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff supervision, Training and coaching, Food safety regulations, Restaurant operations, Banquet operations, Point of sale system, Inventory management, Customer service, Conflict resolution, Team leadership, Cash handling, Food preparation, Bartending, Scheduling, Administrative tasks

Industry

Description

Description The Food and Beverage Supervisor maintains excellent guest service, daily opening and closing processes of the restaurants, training associates per operational guidelines, and promoting teamwork. This position will oversee operations of the Restaurant or Food and Beverage (F&B) Department in the absence of the Food and Beverage Manager or Director. PREREQUISITES Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. One-year experience supervising at least three associates. Experience with hotel, chain food, or retail outlet preferred. High school diploma or equivalent. Food Manager certification required. SUMMARY OF ESSENTIAL JOB FUNCTIONS Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating. Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted. Must be able to stand for eight hours, bend, stretch, reach. Must be able to see and hear. Must be able to communicate with other associates and/or guests. Requirements REQUIRED KNOWLEDGE, SKILLS AND ABILITIES Knowledge: Standards of operation as required by The Company and the brand. Knowledge of local and national food safety regulations. Supervisory skills: training, coaching, motivating staffing and promoting teamwork. Knowledge of general restaurant food and beverage operations, practices, and procedures. Understand banquet operations to include Banquet Event Orders (BEOs), dining room set-up, food preparation and service. Area shopping, dining entertainment and travel directions to assist guest inquiries. Daily hotel operations: check daily events, bulletin boards and be up to date on changes, new procedures, and events. Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts. Skills: Orientate and train associates on brand standards, F&B operational guidelines, best practices, and procedures. Must be able to cook, prepare food, serve, bartend, clean up for Front of the House (FOH), Dining Room, Back of the House (BOH), and Kitchen. Knowledge and ability to work with Point of Sale System (POS) to include opening and closing shifts, printing reports, ringing up sales, voids, handling cash refunds, adjust menu items, price modifications, and other POS duties. Coach and counsel associates for both positive and negative feedback. Maintain organization of supplies, storage rooms, refrigerators, and freezers. Maintain work area in a guest-ready mode. Abilities: Multi task, remain associate and guest service centric. Willingness to work any line level role as needed within the department. Effectively communicate with guests and associates. Solve guest issues with professionalism while maintaining a hospitable attitude. Market and promote to increase exposure and sales. SPECIFIC RESPONSIBILITIES Maintain a professional cohesive team by training and coaching staff on Brand Standards and restaurant operations as directed by the Manager or Director of the Department and/or General Manager. Running day-to-day shift operations to include breakfast, lunch, and dinner, staff guidance for BOH and FOH responsibilities. Opening and closing restaurant shifts. Assist with food and beverage inventories and ordering required food and beverage product. Assist with staff scheduling as needed. Assist with banquet operations to include following BEO’s, set up, food preparations, working with cooks, severs, guest requests, and Sales staff. Must be able to fill in FOH and BOH positions when needed for callouts, etc. for cooking, serving, bartending. Supervises shifts as MOD when Director is working opposite shifts. Promote positive morale and aggressively friendly attitudes. Complete administrative duties assigned in a timely manner: schedules, inventories, orders, production controls, etc. Maintain safety and security practices, have thorough knowledge of emergency procedures. Ensure guests are provided with the highest quality of food and beverage and services. Must be thoroughly familiar with the Associate Handbook, implement all the rules, policies and procedures established by the company; including, but not limited to, those contained in the Associate Handbook. Maintain certification from a brand approved responsible vendor training program, and Food Handlers certificates. Other duties as assigned by the F&B Director and/or General Manager. WORKING CONDITIONS/SPECIAL REQUIREMENTS This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work. Standing, walking for long periods of time while maintaining a friendly professional image. May be required to work any day/shift, including weekends. Periodic overnight travel required may be required. POSITIONS FOR POSSIBLE ADVANCEMENT Food and Beverage Manager Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.

Responsibilities

The supervisor oversees daily restaurant operations, including opening and closing procedures, staff training, and inventory management. They also ensure high-quality guest service and assist in both front-of-house and back-of-house roles as needed.