Job highlights
Identified by Google from the original job post
Qualifications
Interview candidates for front-of-house and back-of-the house F&B positions and follow standards for hiring approvals
At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience
Must be proficient in Windows, Company approved spreadsheets and word processing
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
Long hours sometimes required
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests
Must be able to multitask and prioritize departmental functions to meet deadlines
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
Attend all hotel required meetings and trainings
Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel
Maintain high standards of personal appearance and grooming, including wearing nametags
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary
Must be able to understand and evaluate complex information, data, etc
from various sources to meet appropriate objectives
Responsibilities
The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition
The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department and high quality products and service levels
He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high
Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees
Supervise and manage all F&B personnel
Respond to guest complaints in a timely manner
Participate in F&B budget, forecasting and monitor department performance with respect to the same
Perform any necessary follow-up
Monitor industry trends and take appropriate action to maintain competitive and profitable operations
Work with the F&B Manager and keep her/him informed of F&B issues as they arise
Keep immediate manager fully informed of all problems or matters requiring his/her attention
Coordinate and monitor all phases of Loss Prevention in the F&B department
Prepare and submit required reports in a timely manner
Participate in department monthly/quarterly/annual inventories; prepare and submit inventory reports to accounting in a timely manner
Organize and conduct department meetings on a regular basis
Monitor quality of service and product
Cooperate in menu planning and preparation
Ensure timely purchase of F&B items, within budget allocation
Oversee operations of the employee cafeteria
Ensure compliance with all local liquor laws, and health and sanitation regulations
Ensure departmental compliance with SOP’s
Ensure the training on SOP’s, report preparation, technical job tasks
Attend and/or conduct departmental and hotel training etc
Conduct and/or attend all required meetings, including pre-convention and post-convention meetings
Ensure overall guest satisfaction
Participate in M.O.D. coverage as required
Must be able to maintain confidentiality of information
Perform other duties as requested by management
Maintain a warm and friendly demeanor at all times
Job description
Compensation Type: Hourly Highgate Hotels:

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.
Location:

Hotel Continental Tapestry by Hilton Miami Beach, FL
Overview:

The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Responsibilities:
• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Supervise and manage all F&B personnel.
• Respond to guest complaints in a timely manner.
• Participate in F&B budget, forecasting and monitor department performance with respect to the same. Perform any necessary follow-up.
• Monitor industry trends and take appropriate action to maintain competitive and profitable operations.
• Work with the F&B Manager and keep her/him informed of F&B issues as they arise.
• Keep immediate manager fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Prepare and submit required reports in a timely manner.
• Participate in department monthly/quarterly/annual inventories; prepare and submit inventory reports to accounting in a timely manner.
• Organize and conduct department meetings on a regular basis.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Oversee operations of the employee cafeteria.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP’s.
• Ensure the training on SOP’s, report preparation, technical job tasks.
• Attend and/or conduct departmental and hotel training etc.
• Interview candidates for front-of-house and back-of-the house F&B positions and follow standards for hiring approvals.
• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
• Ensure overall guest satisfaction.

Qualifications:
• At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.