Food and Beverage Supervisor

2 weeks ago

Golden, Canada Canadian Rocky Mountain Resorts Full time

The historical Emerald Lake Lodge in Field, BC is looking to hire a F & B Supervisor.

**Duties and Responsibilities**:

- Must be prepared to work all shifts however will be assigned based on need by the F&B Manager.
- Must be prepared to oversee and to provide guidance and training as per our current schedule and mentorship program
- Working closely with everyone to provide the service expected by our guests and deal with any guest concerns immediately
- Maintaining the current process for inventory, ordering, wine list, menu printing, tastings, allocation of duty, personal and promo accounts being rung in properly and policies adhered to for these accounts, ongoing communication with the Lodge Manager and other duties as assigned.
- To assist with training staff to provide high standards of service and increase their personal knowledge.
- The inventory, ordering, wine list and menu printing will be as per the F&B Manager and learned accordingly
- The F&B Supervisor is expected on the floor at all times and to be at the door or in the Function areas to greet the guests.
- 90% of the position is hands on - 10% administrative
- To control labour costs and other related costs as per budget and customer satisfaction.
- Providing input to the F&B Manager/Hotel Manager with respect to agenda items for weekly and monthly staff meetings
- Ensuring that our dining room is clean, tidy, organized, and according to health and safety standards
- To assist the servers with tables in the event they require assistance with food running, making drinks and bussing tables
- To provide service if required - may have to take tables if we are short staffed, and to provide support for the servers at all times.
- To provide the example to all staff re: grooming policies, professionalism, vocabulary and support throughout every shift
- Working sections and events when required
- Working breakfast, lunch and dinner as per scheduling which should be discussed with the F&B Manager/Hotel Manager
- Fostering a team attitude - supervising all staff members and to ensure that communication and standards are as indicated in training and operations manual (this manual may have to be created per D.L. standards and business allocations)
- Various tasks are allocated to various managers within the department (i.e. - supervisor and F&B Mgr complete payroll and gratuity allocations, on every biweekly payroll, Gratuity for all Manager/Supervisor should be an equal allocation pending schedules, function execution, etc)
- F&B supervisor and the F&B Manager may complete the scheduling and allocation of shifts each week for staff members - to be approved by Lodge Manager prior to sending out (communication is key)
- To provide Lodge Manager with ongoing communication in the event of Performance issues or discussion and to notify HR right away with respect to incident reports etc.
- To ensure that staff shifts are allocated in a fair and equitable manner and to provide the hours required for retention of staff - therefore staff levels are constantly communicated to the Lodge Manager
- To be sure that the Manager/Supervisor is the last person out of the lodge at any time unless there is a cross over with Management on shift for Health and Safety reasons
- Notifying the Lodge Manager of any promo bills, and providing explanations of any situations that required promotions
- To assist in conversations with the kitchen per dietary requirements, asking about any service training required
- All communication as it relates to F&B team with respect to pre and post discussions about to any menu changes, items changes, special etc.
- To assist with any Conference set up and tear down
- Any direction that is needed for the Front Desk is to be communicated to the FOM or FOS at all times.
- To follow Health and Safety regulations
- All maintenance requests must be approved by Lodge Manager prior to calling in any outside companies.
- Any other duties as required or communicated by the F&B Manager/Hotel Manager Requirements/Experience:

- Previous F&B Supervisory/Management Experience including Banquets
- Excellent verbal and written English communication skills required
- Word, Excel and Outlook experience required
- Must have the ability to work in a team setting while providing professional direction to staff and other Managers in the Dept.
- Must have the ability to handle any guest issues or staffing issues with guidance from the Hotel Manager and HR. if required
- Knowledge of Squirrel an asset
- Sommelier certification is an asset
- PROSERVE certification required **Excellent interpersonal skills**:

- Must have inventory experience and cost analysis experience
- Must have the ability to work all shifts and to provide support with all daily service, breakfast, lunch, dinner and banquets when required
- To be able to endure long periods of standing (sitting, bending and lifting may be required)
- Menu and culinary abilities are an asset

**Salary**: From $2

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