About our company:
Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.
Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.
At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.
Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future. https://www.springboardhospitality.com/
PURPOSE:
A Food & Beverage Supervisor is responsible for assisting in ensuring first quality food and beverage service, while maintaining adherence to budgeted payroll and overhead costs. He/she is also responsible for continually working toward improving Food & Beverage sales revenues beyond budget, assisting on the line and providing breaks for cooks. To be successful in this job, you will need experience with hot and cold food preparation, as well as banquets.
ESSENTIAL FUNCTIONS:
- Maintain regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
- Comply at all times with property standards and regulations to encourage safe and efficient hotel operations.
- Weigh, measure, mix and prep ingredients according to recipes.
- Ensure that kitchen area/equipment and utensils are cleaned & properly maintained.
- Check food and ingredients for freshness/quality control.
- Prepare menu items according to approved menu cards, while ensuring the consistency of product and presentation.
- Maintain a friendly and warm demeanor at all times.
- Be familiar with the organization of the property and know the function of each department.
- Assist Food & Beverage Manager or Executive Chef in maintaining food and beverage costs.
- Maintain close communication links with all employees, seeking input regarding food and beverage issues and acting as a motivating influence.
- Monitor and follow up on all servers’ cash overages and shortages.
- Maintain service standards throughout the department.
- Immediately follow up on accidents, problems or guest complaints in the Food & Beverage Department.
- Be familiar with and able to react to emergency situations by knowing locations of fire and extinguishers and exits.
- Maintain proper consistent disciplinary actions for all Food and Beverage employees.
- Be familiar with Micros/Aloha P.O.S. system used in the hotel.
- Be familiar with Time & Attendance System to manage and approve time cards; and submit to Payroll Department in compliance with CA/OLS Wage & Hour guidelines
- Ensure employees are at all times, attentive, friendly, helpful and courteous to guests, employees and other managers.
- Assist in preparation of staff schedules according to business forecast, maintaining adherence to wage control, productivity standards and Guest Comment Cards.
- Assist in monthly food and beverage inventories and reconciliations.
- Monitor inventory and place orders, as necessary.
- Ensure that all side work duties are completed by servers.
NON-ESSENTIAL FUNCTIONS:
- Assist Food & Beverage Manager or Executive Chef in developing promotional ideas.
- Assist Food & Beverage Manager or Executive Chef in planning and organizing monthly departmental meetings.
- Initiate and promote sales efforts for all service personnel.
- Assist the Food & Beverage Manager or Executive Chef in preparing for and conducting employee performance appraisals.
- Assist the Food & Beverage Manager or Executive Chef in maintaining and improving the quality and presentation of all food products.
- Schedule and attend weekly Food & Beverage meeting, daily pre-meal meetings, and other meetings as required by management
- Perform general cleaning tasks to adhere to health and safety standards.
- Ensure Food & Beverage Staff has up to date TIPS (Serve Safe) and/or Food Handling Certifications in main kitchen to present to Health Department Inspector if requested
- Perform in the capacity of any position supervised.
- Demonstrate positive leadership characteristics which inspire associates to meet and exceed standards.
- Perform special projects and other responsibilities as assigned.
OTHER PERSONNEL ISSUES:
- Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and OLS/ Springboard Rules of Conduct.
- Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for associates as well as guests.
- Report any unusual occurrences and/or request to the Food & Beverage Manager.
- Read and abide by all the regulations and rules of conduct stated in the associate handbook.
