Food & Beverage Supervisor - Memphis, United States - The University Club Of Memphis

Description

Job Description

JOB DESCRIPTION

JOB TITLE: Food & Beverage Supervisor

EMPLOYER: The University Club of Memphis

DEPARTMENT: Food & Beverage

REPORTS TO: Rachel Merritt, Director of F&B

EFFECTIVE DATE: 5/2/2024

SUMMARY: Manages and directs dining room operations, activities, and staff to ensure effective and profitable operation and growth; ensures that quality service is provided to all guests.

DUTIES AND RESPONSIBILITIES:

• Monitors standards for dining room including but not limited to personnel administration and performance, service to guests, advertising, and publicity.
• Maintains effective revenue supervisory techniques to maximize revenues; reviews and analyzes financial statements.
• Works closely with chefs and other appropriate staff to ensure the smooth and healthy operation of the dining room.
• Oversees all accounting functions.
• Monitors overall condition of dining room, public areas, and outside grounds; ensures that deficiencies are rectified.
• Maintains visibility and accessibility to guests, staff, and vendors; maintains effective communication with all staff to ensure dining room is performing at established standards.
• Ensures that guests' needs are fulfilled and their experience is as pleasurable as possible; responds to guests' feedback, including complaints/problems; reviews compliments/ complaints with dining room host/hostess and staff to continually improve service.
• Monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.
• Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure dining room remains current.
• Ensures all food and beverage operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.
• Maintains thorough knowledge of all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.
• Prepares accurate and timely reports as required.
• Reviews staffing on a daily basis to ensure it is adequate to handle the day's business; calls in additional personnel as needed.
• Assists staff with job functions as needed to ensure optimum service to all guests.
• Hires, trains, supervises, motivates, and develops dining room staff; manages schedules and workflow.
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
• Performs other related duties as assigned by management.

SUPERVISORY RESPONSIBILITIES:

• Directly supervises up to 10 employees within the 1 department(s).
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS:

• Minimum of two years experience in restaurant industry or equivalent.
• Strong organizational skills; able to manage priorities and workflow.
• Excellent customer service skills.
• Basic competence in duties and tasks of supervised employees.
• Proven leadership and business acumen skills
• Demonstrated ability to supervise and motivate subordinates.
• Commitment to excellence and high standards.
• Versatility, flexibility, and a willingness to work within constantly changing

priorities with enthusiasm.

• Good judgement with the ability to make timely and sound decisions
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Bilingual skills a plus.
• Professional appearance and demeanor
• Ability to effectively communicate with people at all levels and from various

backgrounds.

COMPETENCIES:

• Problem Solving--Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
• Technical Skills--Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.
• Customer Service--Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Interpersonal Skills--Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
• Oral Communication--Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings.
• Written Communication--Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
• Teamwork--Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
• Managing People--Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services; Continually works to improve supervisory skills.
• Ethics--Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
• Organizational Support--Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
• Professionalism--Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Quality--Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity--Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
• Attendance/Punctuality--Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Dependability--Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• Frequently required to stand
• Frequently required to walk
• Occasionally required to sit
• Frequently required to, balance, bend, stoop, kneel or crawl
• Occasionally utilize visual acuity to operate equipment, read technical information, and/or use a keyboard
• Occasionally required to lift/push/carry items less than 25 pounds/ up to 25 pounds/ up to 50 pounds/ more than 50 pounds
• Occasionally exposure to extreme heat or cold (non-weather)