Food & Beverage Supervisor
Starwood Hotels and Resorts Worldwide Inc - Hilton Head Island, SC

This job posting is no longer available on Starwood Hotels. Find similar jobs: Food Beverage Supervisor jobs

Company

At Starwood, we are committed to sourcing, attracting and selecting the best talent to meet our business needs. Our Recruitment Philosophy is governed by 3 guiding principles:

Consistency: All candidates for a particular position go through the same process.
Diversity: At Starwood, we value the different perspectives and innovative ideas that come from having a diverse associate base. We, therefore, leverage a variety of sources in our efforts to identify the very best talent and ensure the diversity of the candidates that are presented to hiring managers.
Candidate as guest: Giving our guests great experiences and achieving exceptional results begins with having great talent. At Starwood, we believe this all starts with giving our candidates meaningful and memorable experiences during each step of the recruitment process.

Location

The Westin Hilton Head Island Resort & Spa is a 412 room, beachfront property featuring five F&B outlets, 3 pools, a whirlpool, and 28,000 sq ft of meeting space.
Our team is committed to giving outstanding customer service in a professional, friendly and high energy environment.
We offer an excellent benefit package include medical, dental, vision & 401K.

Department

Outlet Supervisor works in the food & beverage department which consists of five F&B outlets.

Job Description

The responsibilities of a food & beverage supervisor are as follows, but are not limited too:

  • Exercise supervisory skills and ensure that the meals are being served in a professional and timely manner. Circulate throughout the outlet and encourage charismatic communication between the kitchen and servers. Effectively sooth guest concerns. Be a presence in the room service area to ensure that set up and maintenance exceed expectations.
  • Create lasting guest impressions by ensuring the appropriate availability of manpower, supplies, and equipment. Assist building a culture of service through supervision and control of cashiers, greeters, servers and bus attendants.
  • Share the importance of knowledge by conducting ongoing associate training to promote improvement of performance.
  • Be a part of Team Westin and assist in the completion of essential reports and requisitions. Assist in regulation of distribution of necessary supplies.
  • In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
  • Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
Requirements

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.
  • Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
  • Knowledge of hotel food and beverage operations.
  • Knowledge of food and alcoholic beverages.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Budgetary analysis capabilities required.
  • Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
  • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands

  • Most work tasks are performed indoors. Temperature generally 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.
  • Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Must be able to lift up to 15 lbs. on a regular and continuing basis.
  • Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
  • Must be able to exert well-paced ability in limited space.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
Education
High school or equivalent education required. Bachelor's Degree preferred.

Experience
Minimum of three years food and beverage service background and with at least one-year restaurant supervisor preferred.

Licenses or Certificates
Not Applicable.

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Food & Beverage Supervisor
Company

At Starwood, we are committed to sourcing, attracting and selecting the best talent to meet our business needs. Our Recruitment Philosophy is governed by 3 guiding principles:

Consistency: All candidates for a particular position go through the same process.
Diversity: At Starwood, we value the different perspectives and innovative ideas that come from having a diverse associate base. We, therefore, leverage a variety of sources in our efforts to identify the very best talent and ensure the diversity of the candidates that are presented to hiring managers.
Candidate as guest: Giving our guests great experiences and achieving exceptional results begins with having great talent. At Starwood, we believe this all starts with giving our candidates meaningful and memorable experiences during each step of the recruitment process.

Location

The Westin Hilton Head Island Resort & Spa is a 412 room, beachfront property featuring five F&B outlets, 3 pools, a whirlpool, and 28,000 sq ft of meeting space.
Our team is committed to giving outstanding customer service in a professional, friendly and high energy environment.
We offer an excellent benefit package include medical, dental, vision & 401K.

Department

Outlet Supervisor works in the food & beverage department which consists of five F&B outlets.

Job Description

The responsibilities of a food & beverage supervisor are as follows, but are not limited too:

  • Exercise supervisory skills and ensure that the meals are being served in a professional and timely manner. Circulate throughout the outlet and encourage charismatic communication between the kitchen and servers. Effectively sooth guest concerns. Be a presence in the room service area to ensure that set up and maintenance exceed expectations.
  • Create lasting guest impressions by ensuring the appropriate availability of manpower, supplies, and equipment. Assist building a culture of service through supervision and control of cashiers, greeters, servers and bus attendants.
  • Share the importance of knowledge by conducting ongoing associate training to promote improvement of performance.
  • Be a part of Team Westin and assist in the completion of essential reports and requisitions. Assist in regulation of distribution of necessary supplies.
  • In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
  • Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
Requirements

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.
  • Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
  • Knowledge of hotel food and beverage operations.
  • Knowledge of food and alcoholic beverages.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Budgetary analysis capabilities required.
  • Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
  • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands

  • Most work tasks are performed indoors. Temperature generally 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.
  • Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Must be able to lift up to 15 lbs. on a regular and continuing basis.
  • Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
  • Must be able to exert well-paced ability in limited space.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
Education
High school or equivalent education required. Bachelor's Degree preferred.

Experience
Minimum of three years food and beverage service background and with at least one-year restaurant supervisor preferred.

Licenses or Certificates
Not Applicable.

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Starwood Hotels - 17 months ago - save job - block
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About this company
325 reviews
Starwood Hotels & Resorts Worldwide knows how to shine a light on hospitality. One of the world's largest hotel companies, it has...