Food and Beverage Supervisor- Verise

To be a food and beverage leader for all hotel functions; Verise Restaurant, bar, grab & go, and poolside. To specify what the expectations are and to walk the talk. To be the leader in product awareness and to strive to set Hotel Solea apart from the industry as the leader in service, product, and sales.

To be a food and beverage leader for all hotel functions; Verise Restaurant, bar, grab & go, and poolside. To specify what the expectations are and to walk the talk. To be the leader in product awareness and to strive to set Hotel Solea apart from the industry as the leader in service, product, and sales.

• To ensure all staff have full knowledge of Mixology, product, and service.

• To ensure that our beverage offerings are cutting edge and geared towards profitability.

• Our wine list and drink list are continuously evolving and are cutting edge.

• To ensure bars are maintained and proper pricing is involved.

• Cost containment: To ensure bars are established and maintained. Cost controls put into place and maintained. (For example but not limited too – Guest check rung and presented for every transaction- Bottle, inventory, ect. )

• P.O.S system functions of proper pricing and banquet menu pricing updates quarterly.

• Menu abstracts evaluated quarterly and inventory/Bars adjusted to sales.

• Wine list pricing evaluated (to include room service) quarterly.

• Dead stock items to be sold in a maximum of 60 days.

• Inventory management (Don’t run out/Don’t have excess)

• Employee management: Schedule management to include but not limited to writing beverage schedules, covering tardiness, call offs, and ect.

• Manage coaching and counseling of staff, documentation if and when specifies by direct reports or H.R.D.

• Regularly training sessions with the staff on procedures and products.

• Daily operations being on “The Floor” and ensuring guest experiences are positive.

• Self development (wine dinners, whiskey dinners, ect.) This resulting in self development.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the resort. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Hotel Solea's rules and regulations for the safe and effective operation of the resort’s facilities. Employees who violate resort rules and regulations will be subject to disciplinary action, up to and including termination of employment.

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 resort:

• Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.

• Additional duties as necessary and assigned.

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.

• Must possess basic computational ability.

• Must possess basic computer skills.

• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.

• Ability to solve problems and make rational decisions.

• Knowledge of resort food and beverage operations.

• Knowledge of food and alcoholic beverages.

• 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.

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by resort 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; must be able to stand and exert well-paced mobility for up to 4 hours in length. 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 reach different restaurants and other departments of the resort 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.

• 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.

• 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.

• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment.

• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.