FT - Food & Beverage Supervisor at Camelback Hospitality PE LLC

Paradise Valley, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Jun, 26

Salary

0.0

Posted On

20 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Employee On-boarding, Training, Scheduling, Team Motivation, Guest Service, Inventory Management, Cost Control, Menu Knowledge, Liquor Laws, Health Code Compliance, Conflict Resolution, Communication, Attention To Detail, Multi-tasking, Self-Motivation

Industry

Hospitality

Description

Description Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience. At Sanctuary, our people are at the heart of everything we do. Guided by our Vision and Mission, we deliver luxurious, effortlessly elegant experiences by being adaptive, present, and engaged for both our guests and one another. Our culture is built on service, respect, teamwork, integrity, trust, and ownership—while always remembering to have fun. We are committed to developing our team members, encouraging collaboration, and supporting career growth in an inspiring hospitality environment. JOB SUMMARY This position contributes to elements success by supervising In Room Dining, Private Bar & Infinity Pool daily operations to ensure that the highest quality standards are met. The Outlet Supervisor assists and supports the Outlet Manager as well as the rest of the Food & Beverage management team with employee on-boarding, training new hires and training existing employees, employee scheduling, ensuring team motivation and effective communication processes with fellow employees are being practiced. The Outlet Supervisor will lead the team, setting an example of committed guest service and follow through. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive Be thoroughly familiar with the menus, ingredients and methods of preparation for each menu item, wine list, as well as hours of operation for all food and beverage outlets. Knowledgeable of the room layout and the property in general. Knowledgeable about the resort and its amenities. Monitor tray pickup procedures, establish timely pick-up as a high priority. Supervise all amenities to ensure they are set-up and delivered on time. Attend weekly F&B and Staff meetings; check Banquet Event Orders to prepare for any scheduled functions, and inform crew of upcoming events. Attend pre-shift meetings and be aware of daily soup, special, and their method of preparation. Be aware of all liquor laws as well as company and departmental policies regarding consumption of alcoholic beverages. Maintain Private Bar inventories and control costs. Perform monthly inventory and reconcile with purchases to confirm accurate usage. Conduct beverage purchasing for Jade Bar and perform monthly inventory and control costs. Perform regular room checks to ensure Private Bars are stocked, up to date, inventoried and organized to standard. Ensure departed guest’s bars are inventoried to ensure charges are posted correctly. Ensure room service area and carts are clean and organized, and all equipment is functioning properly; report any problems to the Director of Engineering immediately. Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. Monitor towel and dish pickup procedures, establish timely pick-up and the overall cleanliness of the pool deck. Ensure pool deck and pool bar and areas are clean and organized, and all equipment is functioning properly; report any problems to the Director of Engineering immediately. Supervise all food and drink orders to ensure they are prepared to standard recipes; set-up and delivered on time. Maintain inventories and control costs. Perform monthly inventory and reconcile with purchases to confirm accurate usage. Coordinate seasonal hours of operation changes. Communicate any changes to appropriate staff in an efficient and timely manner. Familiar with Maricopa County Health Code and responsible for the compliance of the Pool Bar, In Room Dining Pantry and related employees. Perform additional duties as requested by the Director of Outlets and/or F&B Manager. Requirements JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Ability to grasp, lift, carry and/or transport up to 50 lbs. Ability to remain on feet for a prolonged period (10 hours), of time and to escort guests. Good communication essential with ability to listen effectively, to speak and write English clearly. Must be a motivated self starter that takes the initiative to identify and undertake projects. Self-motivated, organized, fast and even-tempered. Strong attention to detail and ability to multi-task a must. Ability to identify, address and resolve conflict. Maintain good safety habits and report unsafe or hazardous conditions to Security. Promote excellent guest relations while living the Sanctuary Mission, Vision and Values. Work Holidays and weekends. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent Current Food Handler’s Card. Title IV Liquor Certification Related Work Experience Prior experience in restaurant operations required. 1- 2 years F&B Supervisory experience required. Prior experience with Open Table preferred. Experience with hospitality and customer service required.

Responsibilities

This role contributes to outlet success by supervising daily operations for In Room Dining, Private Bar, and the Infinity Pool to maintain the highest quality standards. The supervisor assists management with employee onboarding, training, scheduling, and fostering team motivation while setting an example for committed guest service.