Food and Beverage Supervisor

Qualification Standards:

Education:

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School Diploma preferred.

Experience:

Prior food and beverage experience preferred.

Licenses or certificates:

All appropriate Federal and State licenses required for Food and Beverage employees.

Grooming:

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Hilton Sandestin Beach prides itself on providing each guest with the very best service.  To do this, we must attract and retain only the very best team members to join us on our very special and singular journey.  While our guests are the lifeblood of our business, our team members are the heart and soul that allows our hotel to thrive. Working with Hilton Sandestin Beach means working with a group of leaders committed to your success and your future.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Free daily meal service (lunch or dinner)
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Position Purpose:

Perform daily operations and service to include: seating guests, taking orders, bussing tables, keeping restaurant clean, running food, requisitions, employee check outs, counting their money drop and overseeing the other outlets. To also include guest satisfaction.

Essential Functions:

• Train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift meetings communicating pertinent information to the staff, such as house count, menu changes and outlet hours of operation. Direct staff in their work assignments.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Maintain rapport with all departments and attend relevant meetings. Ensuring the Never Say No requirement is adhered to
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
• Utilize computer to accurately charge customers, revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.

Supportive Functions:

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 supervisor based upon the particular requirements of the hotel.

• Perform other duties and handle projects as assigned by the Sandcastles Manager or the Director of Food and Beverage.

Specific Job Knowledge, Skill and Ability:

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 skills and abilities.

• Ability to effectively deal with and resolve conflict situations with dissatisfied guests.

• Ability to learn and understand food service operations.

• Ability to read and speak the English language sufficient to understand menus and special promotions and communicate with guests.

• Ability to learn and understand the MICROS point of sale system.

• Ability to sit and/or stand and work continually in confined spaces as well as stay moving.

• Ability to operate kitchen and food service equipment.

• Ability to lift up to 50 pounds.

• Possess basic mathematical skills necessary to operate a cash register, make change, total guest checks, count total bank, prepare cash drops, total all charges, and understand portion sizes as related to prices.