Part-Time Restaurant Supervisor - The Westin Richmond Hotel

POSITION PURPOSE

The ideal candidate will have a passion for food and beverage, a pro-active "can do" attitude and provide exceptional service to our guests. As part of the Food & Beverage team, you would create a friendly, courteous and memorable dining experience for guests. The Outlet Supervisor ensures a smooth operation of a shift in the Restaurant and Lounge as well as In Room Dining. Ensure service standards and procedures are constantly applied. The ideal candidate would enjoy hands on leading and developing of associates, working in a team, resolving problems under time pressure, and working in a fast paced environment. Candidate must be of legal age to prepare and serve alcoholic beverages according to State laws.

ESSENTIAL FUNCTIONS

• Ensure that food and beverages are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and order takers

• Handle any guest issues or complaints to the guest's satisfaction at all times

• Monitor and supervise set up and maintenance of room service area to ensure it is up to standards

• Ensure availability of staffing levels, supplies and equipment to ensure a positive guest experience

• Assist in hiring, scheduling, supervision and control of greeters, servers, and dining room attendants

• Attend pre-meal meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance

• Assist in the completion of reports on production and necessary requisitions

• Assist in regulation of distribution of necessary supplies

• Must be hands on and assist in direct service as needed

• Work safely, be aware of your surroundings; train staff to do the same

• Able to work independently to accomplish stated goals in the allotted amount of time

• Able to work as part of a tem with other F&B supervisors and managers

• Report to your manager any issues that come to your attention affecting a function, the F&B department, or the Hotel

OTHER

Regular attendance in conformance with the Hotel's standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at scheduled training and meetings is required.

Upon employment, all employees are required to fully comply with the Hotel's rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

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 knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires excellent communication skills, both verbal and written.
• Requires excellent computational skills.
• Must be able to successfully complete T.I.P.S training for alcohol service awareness.

PHYSICAL DEMANDS

• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be able to exert well-paced ability to work in a busy environment.
• Must have the ability to bend, squat and lift 50 lbs. on a regular and continuing basis and occasionally lift up to 100 lbs.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Position may be required to wear an earpiece and radio.

QUALIFICATION STANDARDS

Education

High school or equivalent education required.

Experience

Previous Restaurant/Food & Beverage supervisory experience required.