F&B Supervisor - Ms. Pipers Kitchen + Garden

The Food & Beverage Supervisor position is responsible for assisting the F&B Manager in the successful operation of both restaurant and bar operations.

RESPONSIBLITIES INCLUDE

• Assists in the management of the restaurant through set up, service and delivery.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous. improvement, and a passion for providing service.
• Provides excellent customer service to all guests.
• Responds quickly and proactively to employee's concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides the leadership, vision, and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.
• Management and development of the Food & Beverage staff in the areas of quality assurance, professionalism, consistency, and product knowledge.
• Takes ownership of a guest complaint/problem until it is resolved, or it has been addressed by the Food & Beverage manager or employee.
• Maintains a positive cost management index for the restaurant operations.
• Responsible of managing stock levels for daily operation including placing orders with vendors (i.e. Wine, Liquor, beer, napkins).

QUALIFICATIONS

• Minimum 3 years’ experience in a high-volume restaurant is essential.
• Ability to handle multiple tasks and work well in environment with time constraints.
• Ability to troubleshoot effectively.
• Advance wine knowledge required.
• Detail-oriented with good organizational skills, performing work accurately and efficiently.
• Demonstrated excellent communication skills, both oral and written Strong computer skills, especially Microsoft Office (Word, Excel, PowerPoint).
• Must maintain a professional image and demonstrable leadership skills.
• Ability to lift up to 50lbs; sit, stand, walk for an extended period of time.
• Must be able to work a flexible schedule including outside of normal business hours (i.e. evenings, weekends and public holidays, as needed).
• Be able to work inside and outside under various weather conditions.