Supervisor

Must be courteous and gracious, maintaining a professional demeanor at all times Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel Maintain “open door” communication with employees Uphold the highest standards of hospitality and service, constantly monitoring guest experience Enforce training programs with the goal of constant improvement, both at the individual and group level Responsible for obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service Develop new and analyze existing procedures that will improve guest patronage under the guidelines of Company’s policies Handles guest complaints in the restaurant area as needed Inspect and taste prepared foods to maintain quality standards and sanitation regulations Participate in weekly departmental meetings Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control Assist GM in interviewing, selecting, training, guiding, managing and scheduling personnel Monitor and develop employee performance to include, but not limited to, providing supervision, conducting counseling, evaluations, setting annual goals and delivering recognition and reward Ensure staff understands their job expectations before holding them accountable