- Professional demeanor appropriate for a resort environment.
- Excellent organizational, interpersonal, and administrative skills.
- Minimum one to two years' experience in a restaurant environment.
- Effective at listening to, understanding, and clarifying the concerns and issues raised by guests and members.
- Ability to thrive in a busy, fast-paced team environment as well as work independently and prioritize tasks effectively.
- Knowledge of Micros or other Point of Sale (POS) Systems.
- Assist with ensuring compliance with all the restaurant policies, standards, and procedures.
- Strong restaurant operation background is a plus.
- Supervise all opening/closing procedures of shift.
- Supervise staffing levels to ensure that member/guest service, operational needs and financial objectives are met.
- Maintain inventory of equipment and other supplies.
- Ensure maintenance and cleanliness of service and communicate expectations to respective departments.
- Monitor and control Micros or POS system in accordance with guest checks and hotel reports.
- Resolve customer complaints as appropriate to maintain a high level of guest satisfaction and quality.
- Participate in departmental meetings and communicate a clear and consistent message regarding the departmental goals to produce desired results.
- Promote and maintain good associate relations between service kitchen, stewarding and dining room personnel.
- Assist in developing and training associates.
- Perform any other reasonable duties as required by management.
- Ability to communicate in the English language. Second language is a plus.
- Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
- Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.
- Knowledge of restaurant operations.
- Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
- Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).
- Must be able to work in a fast-paced environment.
- Must be physically fit to lift, pull, and push items up to 50 pounds.
- Also requires standing/walking/reaching and bending throughout shift.
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In Suite Dining Supervisor - Orlando, United States - Caribe Royale
Description
Job Description
Job DescriptionDepartment: Food & Beverage
Position: In Suite Dining Supervisor
Reports to: Food and Beverage Assistant Restaurant Manager
Scope of Position
In Suite Dining Supervisor will assist with the Food and Beverage operations. He/she will assist in ensuring In Suite Dining operation meets guests' needs, guest satisfaction and maximizes financial performance.
Position Requirements
Responsibilities
Education
High school diploma or GED; 3-5 years' experience in the food and beverage, culinary, or related professional area.
OR
2-year degree from accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years' experience in the food and beverage, culinary, or related professional area.
Skills and Abilities
Physical Requirements
I acknowledge that I have reviewed In Suite Dining Supervisor job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, to meet our guests' needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.
Job Posted by ApplicantPro
