Food and Beverage Supervisor - Hotel Marcel

Hotel Marcel, Tapestry Collection by Hilton

Hotel Marcel is a historic rehabilitation and adaptive reuse of the mid-century modern Armstrong Rubber Company Building aka Pirelli Building, originally designed by Marcel Breuer in 1967. The building is sustainable with LEED Platinum certification, solar power from the rooftop, parking canopy arrays to provide 100% of electricity for lighting, heating and cooling, electric car charging stations and much more. The hotel is the first Passive House certified hotel and the first net-zero energy hotel in the United States.

It has165 rooms, a full-service restaurant, gallery, and 7,000 square feet of meeting space. True to the Tapestry brand style expect a unique boutique feel that combines local experiences, modern designs, and intimate service.

The F&B Supervisor will oversee the front-of-the-house banquet and restaurant service staff and all training. The Supervisor must have previous F&B experience, including banquets and catering. The Supervisor is responsible for maintaining high standards of guest services, safety, and cleanliness and can work flexible hours, including weekends and holidays. The Supervisor works to ensure every guest has a positive experience and resolves any issues that may arise. S/he will be responsible for exemplifying the hotel Culture and the following:

Qualifications:

• Prior experience in a supervisory role
• Prior guest relations training.
•  Knowledge of proper food handling.
• Strong written / verbal communication skills.
• Positive, upbeat attitude/personality.
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness, and work with minimal supervision.
• Punctuality and regular and reliable attendance.
• Interpersonal skills and the ability to work well with co-workers and the public.
• Proper food safety training and certification as described by law.
• Experience working with computers (MS Office/Google) / POS systems (Micros) / Reservations software (Open Table)
• Must have familiarity with basic cooking techniques

Physical Demands:

• Ability to push or pull a vacuum or wheeled cart weighing up to 50 lbs.

Principal Responsibilities:

• Oversee a team of employees assisting in hiring, development, scheduling and training
•  Ensure a high-level of service in all aspects of operations and give each guest a memorable dining experience from start to finish
• Properly handle daily cash deposits.
• Open or close the restaurant, securing cash, liquor, and entry points
•  Create a service-first work environment
• Assist kitchen with prep work or plating if necessary, ensuring that every dish that leaves the kitchen is of the highest quality
• Assure cleanliness of the front of the house areas, including windows, light fixtures, and entrances as assigned
• Assign service-related tasks to servers
• Properly check out servers and bartenders at the end of their shift
• Bus tables and assist with processing dirty dishes if necessary
• Ensure dining tables are properly prepared for service
• Communicate to staff all current menu choices, specials, and menu deviations, or if the kitchen staff is running out of any items
• Be able to open and pour wine tableside.
• Performing basic cleaning tasks as needed or directed by supervisor.
• Fill in for absent staff as needed.
• Assist with special events as needed.
•  Greet all guests warmly with an appropriate greeting.
• Adhere to grooming and appearance standards consistently.
• Understand and communicate products and services available at the Hotel.
• Report accidents, injuries, and unsafe work conditions to the manager
• Ensure team members’ uniform is neat and professional and grooming standards have been followed
• Maintain confidentiality of proprietary information; protect company assets
• Anticipate and address guests service needs
• Assist individuals with disabilities
• Thank guests with genuine appreciation
• Answer telephones using appropriate etiquette
• Develop and maintain positive working relationships with others
• Comply with quality assurance expectations and standards