Food and Beverage Supervisor

F&B Supervisor

**Reports to**: Food & Beverage Manager (FBM)

***:
Reporting to the FBM, this position is responsible for the maximization of Food & Beverage profitability by providing the highest quality of service in an atmosphere relaxed and comfortable for the guests, responding to guest questions or concerns promptly.

This position is also responsible for but not limited to the effective management and leadership of service staff in such a way as to minimize labor costs and maximize sales while attaining excellent customer service and promoting a superior company image.

Dining room includes bar and deck areas.

Supervisor will also monitor functions as required.

**RESPONSIBILITIES**:

- Ensures strict adherence to the highest possible standard of service in the Food and Beverage area by: _
- Responsible for daily direct oversight of the floor during designated dining room meal periods to ensure quality service is being delivered by all staff - MAIN FOCUS THAT IS SUPPORTED BY THE TRAINING ASPECT OF THE POSITION
- Ensure all front of house cleaning duties have been satisfactorily completed
- Maintaining high service standards in all areas of the operation
- Communicating guest needs and promoting guest recognition
- Implementing new procedures as required
- Developing new clientele
- Monitoring food quality
- Possessing good knowledge of wine, beers and spirits
- Promotes open and positive communication by: _
- Attending staff meetings
- Maintaining awareness of in-house guest counts
- Ensure staff read log books daily
- Maintain & control of the dining room reservation floor plan
- Liaison with other departments
- Professional conduct at all times, including interactions with other staff members
- Assists in the promotion and planning of events and/or large groups by: _
- Responding to incoming inquiries
- Develop a strong rapport with clients to inspire confidence and build repeat business
- Record and coordinate specific details of all events through Banquet Event Orders_._
- Assists in the planning and organization of the efficient administration of the Dining Room by: _
- Reporting any equipment/supply issues to the FBM
- Ensuring the restaurant exceeds guest expectations
- Ensuring HR issues are brought to the attention of the FBM to be addressed
- Maintaining a professional relationship with the management and staff
- Assists in the development and implementation of training and development programs for all service staff by: _
- Ensuring ongoing team development for line staff
- Coordinating and completing service training for all staff, both established and new to ensure prescribed service levels as adhered to
- Identifying training tools
- Disciplining staff as required
- Ensuring uniform standards are met
- Conducting pre-shift staff meetings as requested
- Provides input to the FBM for all front of house reviews
- Monitors expenses with particular emphasis on labor costs control and promptly reports excesses to the Food and Beverage Manager by: _
- Controlling labor cost to keep in line with projected budgets by ensuring that the appropriate number of people are scheduled, and that those employees are cut from the floor at the appropriate times.
- Assists with staff scheduling
- Assists with product ordering
- Assists with inventory taking and recording
- Monitor breaks and spillage
- Demonstrates leadership in workplace safety for both staff and customers while responding effectively to all emergency situations by: _
- Remaining alert in respect to guest and employee security
- Overseeing the correction of problems associated with potential safety hazards
- Assists in the initiation of promotional activities designed to meet and exceed revenue budgets in each area by: _
- Promoting suggestive selling
- Being aware of local events
- Training staff in “in-house” promotions and ensuring they advise guests

**KNOWLEDGE, SKILLS, ABILITIES, OTHER**

Must have valid responsible alcohol service certification (or willing to take the course at the expense of White Point Beach)

General knowledge of computer software

Knowledge of adult training principles

Skilled in effective sales techniques

Ability to motivate employees

Ability to maintain a team environment

**Job Types**: Full-time, Part-time, Permanent
Part-time hours: 24-40 per week

**Salary**: $15.00-$16.00 per hour

Schedule:

- 8 hour shift

Supplemental pay types:

- Overtime pay
- Tips

Ability to commute/relocate:

- Hunts Point, NS: reliably commute or plan to relocate before starting work (required)