The F & B Supervisor is responsible for ensuring quality Food and Beverage service, while maintaining adherence to budgeted payroll and overhead costs with a primary focus on Bar, Pour Tap room and the Placery. 

He/she is also responsible for continually working toward improving Food and Beverage sales revenues beyond budget. Focused customer service to ensure all guests are happy.

Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM or hourly associates, overtime does apply and is calculated accordingly.  

Job Duties and Responsibilities

· Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.

· Maintain high standards of personal appearance and grooming for self and all staff, which include wearing the proper uniform and name tag when working.

· Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.

· Be familiar with the organization of Avion Hospitality and know the function of each department.

· Adhere to Health Department standards of food safety, items are labeled and dated and sanitation standards are followed.

· Work with Culinary managers in maintaining food and beverage costs, waste management, cost controls.

· Ensure uniform standards including nametags are adhered to. 

· Maintain close communication with all employees, seeking input regarding food and beverage issues and acting as a motivating influence.

· Monitor and follow up on all servers' cash overages and shortages.

· Maintain service standards throughout the department by using such quality control instruments as Standard of the Week and coaching sessions.

· Immediately follow up on accidents, problems or guest complaints in the Food and Beverage Department.

· Be familiar with and able to react to emergency situations by knowing locations of fire and extinguishers and exits. Know 15 minute rule to contact management chain of command.

· Maintain proper consistent disciplinary actions for all Food and Beverage employees, time and attendance controls are in place.

· Understand and operate P.O.S. systems used in the hotel.

· Ensure employees are at all times, attentive, friendly, helpful and courteous to guests, employees and other managers.

· Assist in monthly food and beverage inventories and reconciliations.

· Ensure all side work duties are completed by servers. Opening and closing checklists are adhered to.

· Initiate and promote sales efforts for all service personnel.

· Attend weekly Food and Beverage meeting, daily pre-meal meetings, and other meetings as required by management.

· Perform any other duties as requested by management.

Education and Experience

· At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required.

· College course work in related field helpful.

· Previous supervisory responsibility preferred.

· Must be able to convey information and ideas clearly.

· Must be able to evaluate and select among alternative courses of action quickly and accurately.

· Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.

· Must work well in stressful, high pressure situations.

· Must maintain composure and objectivity under pressure.

· Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.

· Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.

· Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.

· Must be able to work with and understand financial information and data, and basic arithmetic functions.