F&b Outlet Supervisor

**F&B Outlets Supervisor**

**Reports to**: Director of Food & Beverage

**Direct Reports**: Sheraton Club Lounge Attendants, Food Servers, Room Service Servers & Bartenders

**Position Purpose**:
Live the Sheraton Brand - our F&B Outlets Supervisor is the leader who most strongly believes in, communicates and exemplifies the goals, strategies and values that enliven the hotel’s outlets in each and every aspect of the hotels’ operations and administration. This position has direct oversight for; Carleton Grill, Sasha’s Bar, Room Service and the Sheraton Club Lounge.

Responsibilities include, but are not limited to, organizing and conducting pre-shift and departmental meetings, scheduling and directing Associates in their daily assignments. As the profit and revenue champion for the outlets, this position will develop and execute strategies that will promote the revenue generation process while ensuring excellent customer service. This position is for someone that is creative and innovative and has a proven track record that relates strategic thinking with the willingness to drive the business forward while exceeding the expectations of our Guests and Associates in a ‘Life is better when shared’ way while embracing the Sheraton spirit of our core values of a ‘Warm, Connected, Community’.

**Pillars for Success**:
**Our Guests**:
To manage the day-to-day operations of the outlets in a manner that meets and exceeds our guests, inter-departmental and associates expectations within our Sheraton standards.
- Capable of generating excitement among new, existing or former guests with warm and sincere customer experiences while adding value & delight
- Ongoing coaching, motivating and energizing of departmental associates
- Creates programs and procedures to exceed our guests and associates expectations with positive GEI results while exceeding Sheraton standards
- Creates and administers on-going Guest Experience Index (GEI) action plans.
- Utilize Social Media Tools (website, Twitter, Facebook, Webmail) in order to regularly reach out to guests.
- During busy meal periods;
- Control the flow of work in the restaurant and lounge by seating guests in station rotation while maintaining guest lists, greeting arrivals, and supervising the dining room.
- Assign opening and/or closing side duties.
- Supervise side work and ensure completed lists of set ups of all stations before departure of service staff.
- Handle reservation book, take incoming telephone calls, and assist guests with menu questions and special requests.
- Assists with the scheduling of associates with sound reasoning, acknowledgement and interpretation of the current collective agreement
- Assists with the upkeep and programming of the Maitre d’ POS system
- Assists to create incentives/upsells programs
- Helps plan and execute special events
- Assists in preparing post-mortems in view of on-going improvements.
- Regularly visit associates in all outlets areas.
- All other duties as assigned.

**Our Associates**:
To communicate expectations to all Outlet Associates through:

- Hotel & Departmental Orientation
- Development of Associates including progress reports and disciplinary meetings
- Conduct daily operations meetings including but not limited to pre-shift
- Attend and co-facilitate monthly Departmental Meetings
- Build a strong work relationship with all other department leaders
- Successful Completion of performance reviews for all Associates with strategic coaching and measurable goals with the assistance of the Assistant Food & Beverage Manager
- Discipline and documentation
- Attend and assist in organizing associate events
- Actively participate in hotel recycling program to eliminate unnecessary waste, reduce expenditures and contribute to Starwood policy towards environmental protection.

**Our Finances**:
To meet the financial requirements set in the annual operating budget, to maintain budgeted costs through proper scheduling, purchasing, waste management and standard operating controls.
- To research and recommend changes to Departmental practices and procedures to advance the operation adopting industry best practices as a way of life
- Carry out departmental operating plan in a manner consistent with Corporate and Hotel Finance Guidelines, adjusting expenditures to fall within budgeted margins.

**Physical Demands for this Position**:

- Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Must be able to stand and exert well-paced mobility for up to 8 hours in length.
- Must be able to exert well-paced ability in limited space and to reach other departments and locations of the hotel on a timely basis.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Must have the ability to be