Restaurant Supervisor at The Crescent Hotel Fort Worth

Fort Worth, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Oct, 26

Salary

0.0

Posted On

12 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food and Beverage Management, Staff Supervision, Guest Relations, Budget Management, Menu Planning, Compliance Monitoring, Performance Reviews, Employee Training, Loss Prevention, Payroll Management, Scheduling, Conflict Resolution

Industry

Hospitality

Description

Compensation Type Hourly Highgate Hotels Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location Overview The Food and Beverage Manager is responsible for coordinating, supervising and directing all aspects of food and beverage’s operations, while maintaining a profitable food and beverage outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Responsibilities Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees. Oversee all aspects of the daily operation of the outlet. Supervise outlet personnel. Respond to guest complaints in a timely manner. Work with other F&B managers and keep them informed of issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Assist in coordinating and monitoring all phases of Loss Prevention in the outlet. Prepare and submit required reports in a timely manner. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules, quarterly actions plans. Monitor quality of service in F&B outlets. Assist in menu planning and preparation. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP’s in all outlets. Ensure compliance with requisition procedures. Be visible on the floor and assist staff as needed during each meal period. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and threemeal concept standards. Ensure the training of employees on SOP’s and technical job tasks. Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc. Interview candidates for front-of-house F&B positions and follow standards for hiring approvals. Complete tip reporting. Ensure overall guest satisfaction. Oversee private events in function spaces and suites. Oversee quality of service in In Room Dining. Hold outlet personnel accountable Qualifications Education & Experience: 2 years of Food and Beverage Management experience in a luxury hotel required At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements: Long hours sometimes required. Required to be standing for extended amount of time. Flexibility in schedules required to flex depending to the operation. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements: Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and serviceoriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, including wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Maintain a warm and friendly demeanor at all times.

Responsibilities

The Restaurant Supervisor coordinates and directs all food and beverage operations to maintain profitability and high service quality. Key duties include supervising personnel, managing budgets, and ensuring compliance with health and liquor regulations.