Q Center
Overview
Food & Beverage Supervisor
at
Q Center
is a full-time role. The F&B supervisor supervises team members and directs service in dining areas, coffee breaks, banquets, and retail outlets, including set-up, service and breakdown. They assign duties during shifts and ensure completion in an accurate and timely manner. They work closely with the event planning team and culinary departments to ensure quality service and guest satisfaction. They assist the manager with training, motivating, and coaching staff, and monitor expenses and labor costs. The schedule varies and includes days, afternoons, evenings, and weekends. Starting rate for this position is $22.00/hour. Q Center is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status or any other characteristic protected by law. Responsibilities
Supervise team members and direct service in dining areas, coffee breaks, banquets, and retail outlets (set-up, service, breakdown). Assign duties during shifts and ensure tasks are completed accurately and on time. Coordinate with event planning and culinary departments to ensure quality service and guest satisfaction. Assist the manager with training, motivating, and coaching staff; monitor labor costs. Adapt to locations as needed and support multiple outlets to meet service standards. Ensure compliance with Standard Operating Procedures, site policies, and risk management guidelines. Operate department computer systems, generate reports, and perform basic analysis as required. Maintain clean, organized work areas and ensure guest and associate satisfaction and safety. Perform other related duties as assigned. Education & Experience
High School diploma or equivalent and/or related experience preferred. At least 1 year of progressive experience in a hotel or related field required. Previous supervisory responsibility preferred. Demonstrated knowledge of food preparation, bar terminology, and wine service. Basic computer skills required. BASSET and Food Handler certifications or equivalent required. Physical Requirements
Flexible schedule with long hours sometimes required. Medium work; exerting up to 50 pounds occasionally and up to 20 pounds frequently or constantly to lift, carry, push, pull or move objects. Ability to stand during entire shift. Fundamental Requirements
Be attentive, friendly, helpful, and courteous to guests and associates at all times. Maintain professional relationships and open communication with managers and departments. Monitor and supervise daily department operations and staff. Identify opportunities to update objectives and standard operating procedures; make recommendations to management. Conduct departmental training and meetings to develop associate morale and skills. Prepare knowledge-based training materials for associates. Motivate, coach, and counsel department personnel per Q Center policy. Ensure training, SOPs, policies, and risk management compliance. Operate department computer systems, report generation, analysis, and simple programming as applicable. Keep supervisor informed of problems or matters requiring attention. Respond to guest and associate requests, problems, complaints, and incidents; ensure follow-up and satisfaction. Maintain clean, organized work areas and ensure overall guest satisfaction and safety. Perform other related duties as assigned. Job-Specific Requirements
ALL: check-in/out, training and monitoring performance of temporary associates; adjust staffing based on demand; maintain confidentiality; monitor food quality and temperatures; handle guest concerns; hold pre-shift meetings; inspect sanitation of spaces; train front-of-house staff; assist with counseling; complete paperwork; ensure guest satisfaction; maintain BASSET and Food Safety certifications. DINING ROOM: maintain inventory, ensure stations/tables meet standards, verify menu/label quality and cleanliness, sanitize tables promptly, communicate with oncoming shift supervisor, perform duties of all FOH staff, supervise Dining Room Attendants. BANQUETS: act as guest liaison, ensure event spaces meet standards, supervise setup and service, conduct pre-function meetings, monitor ongoing functions, collaborate with Event Planning/Culinary, manage banquet supplies and bar operations, ensure BASSET compliance, close out banquet bar and complete related paperwork, supervise post-function breakdown and tip reporting. COFFEE BREAKS: supervise attendants, ensure coffee quality and temperature, coordinate with planners for timely service, manage supplies, supervise break-down, oversee Retail Outlet operations (Bistro and The Fox Bars), monitor BASSET compliance, manage inventory and checks/tickets, supervise bartenders/servers, complete end-of-night duties when needed. RETAIL OUTLET: supervise all aspects of retail operations, assist behind the bar or in the Bistro kitchen as needed, maintain inventory and ensure accurate checks and timely delivery of items, supervise staff and ensure proper closing procedures. Note: This description includes the core responsibilities and requirements for the role as listed in the provided content and preserves the essential information.
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Food & Beverage Supervisor
at
Q Center
is a full-time role. The F&B supervisor supervises team members and directs service in dining areas, coffee breaks, banquets, and retail outlets, including set-up, service and breakdown. They assign duties during shifts and ensure completion in an accurate and timely manner. They work closely with the event planning team and culinary departments to ensure quality service and guest satisfaction. They assist the manager with training, motivating, and coaching staff, and monitor expenses and labor costs. The schedule varies and includes days, afternoons, evenings, and weekends. Starting rate for this position is $22.00/hour. Q Center is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status or any other characteristic protected by law. Responsibilities
Supervise team members and direct service in dining areas, coffee breaks, banquets, and retail outlets (set-up, service, breakdown). Assign duties during shifts and ensure tasks are completed accurately and on time. Coordinate with event planning and culinary departments to ensure quality service and guest satisfaction. Assist the manager with training, motivating, and coaching staff; monitor labor costs. Adapt to locations as needed and support multiple outlets to meet service standards. Ensure compliance with Standard Operating Procedures, site policies, and risk management guidelines. Operate department computer systems, generate reports, and perform basic analysis as required. Maintain clean, organized work areas and ensure guest and associate satisfaction and safety. Perform other related duties as assigned. Education & Experience
High School diploma or equivalent and/or related experience preferred. At least 1 year of progressive experience in a hotel or related field required. Previous supervisory responsibility preferred. Demonstrated knowledge of food preparation, bar terminology, and wine service. Basic computer skills required. BASSET and Food Handler certifications or equivalent required. Physical Requirements
Flexible schedule with long hours sometimes required. Medium work; exerting up to 50 pounds occasionally and up to 20 pounds frequently or constantly to lift, carry, push, pull or move objects. Ability to stand during entire shift. Fundamental Requirements
Be attentive, friendly, helpful, and courteous to guests and associates at all times. Maintain professional relationships and open communication with managers and departments. Monitor and supervise daily department operations and staff. Identify opportunities to update objectives and standard operating procedures; make recommendations to management. Conduct departmental training and meetings to develop associate morale and skills. Prepare knowledge-based training materials for associates. Motivate, coach, and counsel department personnel per Q Center policy. Ensure training, SOPs, policies, and risk management compliance. Operate department computer systems, report generation, analysis, and simple programming as applicable. Keep supervisor informed of problems or matters requiring attention. Respond to guest and associate requests, problems, complaints, and incidents; ensure follow-up and satisfaction. Maintain clean, organized work areas and ensure overall guest satisfaction and safety. Perform other related duties as assigned. Job-Specific Requirements
ALL: check-in/out, training and monitoring performance of temporary associates; adjust staffing based on demand; maintain confidentiality; monitor food quality and temperatures; handle guest concerns; hold pre-shift meetings; inspect sanitation of spaces; train front-of-house staff; assist with counseling; complete paperwork; ensure guest satisfaction; maintain BASSET and Food Safety certifications. DINING ROOM: maintain inventory, ensure stations/tables meet standards, verify menu/label quality and cleanliness, sanitize tables promptly, communicate with oncoming shift supervisor, perform duties of all FOH staff, supervise Dining Room Attendants. BANQUETS: act as guest liaison, ensure event spaces meet standards, supervise setup and service, conduct pre-function meetings, monitor ongoing functions, collaborate with Event Planning/Culinary, manage banquet supplies and bar operations, ensure BASSET compliance, close out banquet bar and complete related paperwork, supervise post-function breakdown and tip reporting. COFFEE BREAKS: supervise attendants, ensure coffee quality and temperature, coordinate with planners for timely service, manage supplies, supervise break-down, oversee Retail Outlet operations (Bistro and The Fox Bars), monitor BASSET compliance, manage inventory and checks/tickets, supervise bartenders/servers, complete end-of-night duties when needed. RETAIL OUTLET: supervise all aspects of retail operations, assist behind the bar or in the Bistro kitchen as needed, maintain inventory and ensure accurate checks and timely delivery of items, supervise staff and ensure proper closing procedures. Note: This description includes the core responsibilities and requirements for the role as listed in the provided content and preserves the essential information.
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