Outlets Supervisor

2 weeks ago

Calgary, Alberta, Canada Residence Inn by Marriott Calgary Downtown Full time

THE PROPERTY:


Built on the site of the historic Alberta Boot Company in the vibrant Beltline District, our downtown hotel pays homage to its cowboy roots through modern design and artwork.

As one of the largest Residence Inn hotels in the world, we have 390 long-stay suites and cater to business and family leisure travellers looking for an extended-stay hotel as well as to groups and meeting attendees with a 10,000 sq.

ft. Conference Centre. From our top-notch culinary team creating the most delicious dishes to our food and beverage team providing the best experiences in our comfortable and fun outlets, our hotel is not just the best place to stay, it is the best place to work With close proximity to the CTrain, great benefits and amazing people, there are so many reasons to join our team

THE ROLE:

Reporting to the Food & Beverage Director, the
F&B Supervisor, Outlets is responsible for assisting in the smooth operation of the food & beverage outlets and when needed, banquet facilities, coordinating all aspects of food and beverage operations to ensure the highest level of guest experience and satisfaction is achieved, while adhering to all Atlific and Marriott service and operational standards as well as legislated food safety and alcohol service standards and practices

Responsibilities will include:

  • Under the guidance of the Food & Beverage Director, assist in the training, supervising, motivating and managing the performance of Food & Beverage associates in order to ensure exceptional guest experiences throughout the guest stay.
  • Assist in the maintenance of internal controls within the company standards, policies and procedures.
  • Participate in daily/weekly meetings to discuss F & B requirements, noting any changes in contracts.
  • Resolve guest or associate concerns to ensure complete satisfaction and positive associate relations.
  • Assist in the scheduling of work hours of servers to ensure proper staffing levels within budgetary restraints.
  • As a handson supervisor, work regular shifts and assist service staff, working as a team.
  • Ensure all outlets are well maintained and properly stocked.
  • Ensure all outlets follow proper opening and closing procedures.
  • Perform voids for associates and ensure all voids and promos are submitted with proper explanation.
  • Enforce all applicable liquor laws.
  • Supervise the handling, storage and security of catering service equipment.
  • Supervise and assist in function room set ups.
  • Supervise the cleanup of all functions.
  • Liaise with other departments to ensure communication and positive relations.
  • If assisting Banquets, inspect function rooms to ensure set up conforms to the banquet order, also checking all functions to ensure exceptional guest service. Prepare any cash floats for cash bars and prepare and submit banquet function invoices.
  • Respond and follow up on guest requests for special services and resolve guest problems and complaints.
  • Inspect quality and quantity of food and beverage items being served.
  • Ensure safe working conditions in all food & beverage and banquet areas.
  • Ensure that hotel and departmental policies and procedures are being followed.
  • Maintain a high level of cleanliness, sanitation and safety within all outlets and banquet areas in accordance with health regulations and safety standards.
  • Maintain a good knowledge of local competition and general industry trends.
  • Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
  • Maintain standards of punctuality, uniform presentation and personal hygiene as required, providing a professional image at all times.
  • Work and communicate in a professional and ethical manner with colleagues assisting where necessary to develop team spirit and to achieve standards of work and guest care.
  • Be familiar with appropriate action to be taken in the event of an emergency and assist as central communication center for hotel when required.
  • Develop and maintain positive working relationships with others. Ensure adherence to quality expectations and standards.
  • Project an enthusiastic, optimistic, helpful attitude.
  • Stand, sit, or walk for an extended period of time.
  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 1020 pounds without assistance.
  • Perform other reasonable job duties as requested by department heads/senior managers.

THE SKILLS AND EXPERIENCE YOU HAVE:

  • At least 3 years experience within a Food and Beverage outlet or banquet department in a golf club, hotel or related hospitality operation.
  • Previous supervisory experience preferred.
  • Hospitality management / culinary diploma or degree from a recognized college or university.
  • Must have good working knowledge of food, beverage and culinary operations.
  • Have a good understanding of health & safety regulations, as well provincial and

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