Supervisor, Food - Indio, United States - BlueStar Resort & Golf

BlueStar Resort & Golf

Verified Company

Indio, United States

3 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

Employment Status:

Full Time

Pay Range:

Dept:

Trilogy at The Polo Club

Trilogy at The Polo Club:
The Polo Club

The 25,000+ square foot club offers dining, events space, fitness, pools, outdoor recreation, and is set upon a gentle rise, offering spectacular views of the Santa Rosa Mountains to the southwest and the Chocolate Mountains to the north.

The feature restaurant, June Hill's Table, as well as the 2Palms Event Center, are open to the public and available for dining reservations and private bookings.

Where:
Located along the acclaimed Avenue 52 on the border of La Quinta & Indio, California

Pay:
$23 - $25 per hour

Benefits:

New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.

Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually.

Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

POSITION OVERVIEW:

The Supervisor of Food & Beverage (F&B) is responsible and accountable for coordinating and supervising F&B employees, assuring peak performance from team members and establishing excellence for the guest experience.

This position reports to the Assistant Food & Beverage Manager or Restaurant Manager.

KEY RESPONSIBILITIES:

Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
Ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations.
Work in partnership with other members of the managerial team to interview and hire F&B staff.
Supervise staff in accordance with BSRG policies and procedures; train and develop team members within the banquet staff, occasionally performing activities of team members supervised.
Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members.
Recognize and celebrate team member's success and maintain a sense of humor.
Attend all F&B functions (i.e. corporate parties, weddings, etc.).
Support budget planning and monitoring of expenses.
Conduct monthly inventories.
Train in all areas of Bar Management; trains new bartenders.
Act as Bar Manager during events and weddings to ensure that all Best Beverage Practices are followed.

Prepare seasonal drink specials; oversee Mixology classes.

Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:

Must be highly customer oriented and responsive with high need for closure.
Able to work under pressure and balance multiple priorities and assignments.
Strong teambuilding skills including the ability to lead, cooperate, and motivate.
Must be role model and able to live our BlueStar core values:
Honesty and Integrity
Respect for the Individual
Teamwork
Competitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:

High School diploma or equivalent preferred.
One to three years' related experience and/or training, or equivalent combination of education and experience preferred.
One to three years' experience supervising a team of managers or another supervisory role required.
Current Food Handlers Card and TIPS Certification (Training for Intervention Procedures).
Must meet the state and federal minimum age requirement for serving alcohol, if applicable.
Computer literate with working knowledge of Microsoft Office, including Excel.
Knowledge of restaurant database software a plus.
Knowledgeable about county regulations.
Ability to understand and implement BSRG dining standards.
Ability to read, analyze, and interpret periodicals specific to the food service industry.
Ability to understand the standardized recipe format.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or team members.
Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects.
Must possess basic computational ability as well as budgetary analysis.
Must have planning, problemsolving, decisionmaking, delegation, communication, time management, and employee development skills.
Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
Must be able to consistently achieve high work standards; attention to detai