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Job Field: Hospitality Jobs
Location: Texas

JOB SUMMARY:

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Title: Food and Beverage Supervisor
Location: TX-Austin

This position is managed by a Hyatt franchise partner, not Hyatt Hotels Corporation. The management company for this property will be communicating the status of applicants submitted.

* Provide
the highest quality of service to the guest at all times and anticipate and
exceed guest expectations.
* Supervise
restaurant staff including Servers, Bussers and Room Service Servers. Oversee culinary
operation.
* Assign
specific duties to staff for efficient operation of restaurant.
* Ensure
that all associates have proper supplies, equipment and uniform.
* Order
and complete inventory and payroll as directed.
* Project
par levels and determine freezer pull and line set up.
* Complete
schedule. Ensure all associates are following their schedules and taking
breaks.
* Assist
in training new associates and cross-training existing associates according to Certification
Program. Ensure that all restaurant staff members complete certification requirements.
* Assist
in interviewing and hiring new associates for the department.
* Resolve
routine associate issues as needed and bring issues to the attention of the
General Manager
as necessary. Make recommendations to the manager with regard to progressive discipline.
* Follow
proper use of approved chemicals and accurately label chemical containers.
Always use
goggles and gloves when handling chemicals. Complete Chemical Training and
Blood borne
Pathogen Training.
* Have
a thorough knowledge of emergency procedures. Know location and use of fire extinguishers.
Use wet floor signs as required.
* Train
associates on safety standards and enforce those standards on a consistent
basis.
* Identify
associates engaging in unsafe behaviors and retrain them appropriately.
Complete accident
investigation and take steps to prevent future accidents. Follow up with
injured associate.
* Promote
teamwork and associate morale. Treat people with respect.
* Utilize
sequence of service and proper hotel specific scripting.
* Demonstrate
suggestive and up-selling technique when interacting with the guest.
* Count
rotating bank at the beginning and end of shifts and report all cash
over/shorts to the manager.
Comply with all hotel and department accounting procedures. Make cash drops in accordance
with proper cash handling procedures.
* Recognize
associate successes via the White Lodging Recognition Program.
* Ensure
that all outlets open on time and in an orderly fashion.
* Always
answer the telephone in three rings with a smile and answer questions
accordingly or transfer
as needed.
* Ensure
food preparation and display food is eye appealing and replenished as needed.
* Review
meeting room reservations and ensure food is ordered. Ensure proper set-up and server
coverage.
* Able
to operate the Point of Sale System/MICROS. Total and present bill when meal is complete.
Accept payment and be able to return accurate change.
* Be
knowledgeable of all menu items, their garnish, content and preparation
methods. Be prepared
to answer any question about the menu in a direct and concise way. Know the use records.
* Stay
current on daily specials, new menu items and specifications including proper preparation
methods.
* Take
food order (as needed) and relay order to the kitchen for preparation. Serve
the guest using
proper established rules of etiquette for serving.
* Conduct
daily preshift meetings. Perform uniform inspection prior to opening shift and make
necessary corrections immediately.
* Communicate
properly and effectively with the guest, associates and managers. Effectively respond
to guest complaints.
* Ensure
that all side work is completed and restaurant cleanliness meets standards
prior to the end
of shift and or allowing associate(s) to leave. Ensure food sanitation
practices are followed.
Become certified in Sanitation and Food Handling as required by state.
* Communicate
with other departments and management by logging pertinent information in the
pass-on log. Inform management of any guest complaints and explain how the complaint
was resolved.
* Review
open checks.
* Track
and log voided transactions.
* Represent
department at staff meetings as required.
* Empower
associates to meet or exceed guest expectations.
* Control
food waste, loss and usage per SOP. Assist in setting up plans and actions to
correct any
food cost problems. Complete food waste logs daily or as needed to track food
spoilage, waste
and any foods not cooked to standard.
* Follow
WLD (Wrap, Label and Date) procedures for all food products and return to designated
areas. Practice FIFO (first in first out) on all products. Utilize cooler
products that
are WLD first before opening new products.
* Use
only NSF approved, stainless steel or food grade containers and lids for all
food storage.
* Make
arrangements with vendors and receive food/beverages.
* Work
with Manager to meet balanced scorecard goals.
* Ensure
security and confidentiality of guest and hotel information and materials.
* Practice
energy conservation.
* Notify
manager/Maintenance Department of maintenance issues and complete work orders as
necessary.
* Complete
all hourly functions in the department and operate all department equipment as needed.
* Know
laws concerning treatment of trespassers.
* Attend
work on time as scheduled and adhere to attendance policy.
* Understand
and comply with all state laws. Must hold valid liquor license if required by state.
Exercise judgment in serving liquor in order to protect the guest and the
property.
* Report
unsafe conditions and suspicious activity to Security/Management.
* Lift,
carry or otherwise move up to 25 lbs. regularly. May be required to lift, carry
or otherwise
move up to 50 lbs. occasionally with assistance. Follow proper moving and
lifting procedures
identified in Departmental Orientation Handbook. Regularly required to stand; walk;
reach; use hands to finger, handle or feel; climb; kneel; talk and hear; taste
and smell.
* Must
complete Service Training Manual and be certified-validated within 30 days of Departmental
Orientation. Must pass certification quiz/test for position. Must have Serv
Safe Certification.
Great Food/Safe Food Certification.
* Claim
all tips in ADP and on weekly tip sheet. Submit weekly tip sheet to manager by
end of pay
week.
* Assist
co-workers as necessary.
* Forward
lost and found inquiries to Housekeeping Department.
* Understand
and be willing to administer First Aid for standard emergencies such as choking or
burns if trained and certified.
* Clean
dirty dishes, glasses and utensils. Clean and reset tables.
* Clean,
dust and vacuum restaurant area as needed.
* Assist
the kitchen staff in set-up and break-down of buffet when needed.
* Wear
proper uniform including nametag at all times in accordance with the Standards
of Appearance.
* Maintain
knowledge of hotel property, hotel staff, hotel services, hotel service hours
of operation
and hotel surroundings (i.e. mall, restaurants).
* Adhere
to all work rules, procedures and policies established by the company. This
includes, but
is not limited to those contained in the Associate Orientation Handbook and the
red Emergency
Response Procedures Manual.
* Demonstrate
knowledge of EEO policy, fair employment practices and the Fair Labor Standards
Act. Promote a harassment-free work environment.
* Follow
proper key control procedures.
* Perform other duties as assigned.

* Experience
with Micros POS preferred.
* ServeSafe
Certified preferred.
* Tips
Trainer Certified preferred.
* Strong
Leadership Skills preferred.
* Ability
to operate and conduct meetings.
* Ability
to use MS Office including Word, Excel, Outlook, and Access.
* Excellent
communication skills. (And the ability to communicate assertively with other
managers.)
* Four-year
college degree and/or related work experience.
* Excellent
presentation skills.
* Reliable attendance