Under limited supervision, the Complimentary Food & Beverage Supervisor is responsible for the successful daily operations of the hotel’s Food & Beverage offerings, which include a Suite Start breakfast every morning, and an Evening Social Monday-Thursday. This includes appearance, presentation, guest satisfaction, organization, professional leadership and direction of F&B employees: Cooks and Hosts. Additionally, the Supervisor will be responsible for the setup and breakdown of the Hotel’s meeting space, as well as working any events that require employee presence for the duration. Will require working a mixture of AM and PM shifts, as well as weekends and some holidays.

ESSENTIAL DUTIES AND RESPONSIBILITES

Duties include but are not limited to:

Sets excellent customer service and work examples.

Ensures overall guest satisfaction with the hotel’s F&B offerings.

Enforce safety and sanitary practices and ensure maintenance toward F&B facilities and kitchen equipment by coordinating with the hotel’s Engineering department.

Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

Maintains a working knowledge of Hilton Brand Standards, and ensures compliance with the same.

Ensure all health inspections meet required state standards.

Oversees the overall cleanliness and sanitation of the F&B department.

Maintain a high level of operational awareness.

Oversees end of the month inventorying as well as profit and loss control.

Oversees and enters weekly food orders according to established best practices.

Training, motivation, and fostering of a positive team environment.

Proactively identify issues within the department and assists in their prompt resolution.

Resolves interpersonal conflicts within the department, both independently and in concert with the Front Office Manager.

Clears tables during and following service.

Remains up to date on hotel amenities and offerings, both at the hotel and within the surrounding area.

Ability to prepare and serve items according to pre-planned menu cards and standardized presentation best practices, both as a function of daily responsibilities and as a result of covering shifts when necessary.

Attends all scheduled employee meetings and brings suggestions for improvement.

Performs other duties as required within the scope of responsibility.

Set up, breakdown, and maintain oversight of the hotel’s meeting space and banquet events.

MINIMUM QUALIFICATIONS

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: High School Diploma or equivalent GED preferred. A minimum of one (1) year of hotel Food and Beverage experience. Previous supervisory experience preferred but not required. Outgoing personality, positive attitude and strong communication skills a must.

License/Certification: Must possess or be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as training in local legislation regarding alcohol permits and rules. A valid driver’s license is preferred.

Language Skills: Ability to exercise excellent communication, organization, time management and listening skills. Fluency in a second language is an advantage.

Mathematical Skills: Possess basic math skills and have the ability to handle money and operate a cash register.

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to manage priorities and be able to adapt to meet the diverse needs of our guests.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 35 pounds and occasionally lift and/or move up to 50 pounds. Constant standing with some walking. Duties are generally performed in an indoor setting and the employee will be using a computer at times. Varying schedule to include evenings, holidays and extended hours as business dictates. The employee is frequently exposed to changing temperatures (72-110 degrees F), slippery floors, bacteria in foods, noise (moderate to loud), and vibrations. This position will be working with Food and Beverage hazardous cleaning chemicals.

DISCLAIMER AND ACKNOWLEDGEMENT

The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, or to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.