Who you will be working for:

We are looking for a reliable and knowledgeable Food and Beverage Supervisor to provide leadership and service to the F&B department and to the guest for  the Hyatt Centric-Arlington. Your duties will include supervision and service that meets the Hyatt standard for restaurant, lounge, coffee bar and banquets. You should also be able to resolve issue. To be successful F&B Supervisor you must ensure the daily operation and service meets the Hyatt stands, be a team player and maintain knowledge of policies, procedures, and standards.

What you will be doing:

BASIC FUNCTION: 

Trains and supervises the outlet and banquet staff in servicing all outlet and banquet activities in order to ensure a successful function and repeat business.

ESSENTIAL FUNCTIONS: 

• In coordination with the food and beverage manager, assist with training and setting standards while overseeing the daily operation of a full-service restaurant, coffee bar, bar/lounge and banquet operation.
• Verbally communicate, in a calm, positive demeanor, with the kitchen, service, beverage, conventions services, and engineering staffs, to ensure timely execution of FB meal periods and events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
• Supervise Outlet and Banquet Beverage Operation
  • Execute beverage control procedures
  • Issuing of liquor requisitions in timely fashion in accordance to EO
  • Enforcing standards of responsible alcohol service
  • Reconciling beverage inventory at end of each event and generate final guest check.  Returning banquet bars in orderly fashion to storeroom.
• Supervise clean-up of function room and proper breakdown and storage of equipment.
• Enter billing information into Hyatt systems in order to generate a final guest check. For signature before guest departs.  
• Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions
• Ensure that restaurant complies with sanitation and safety standards for guests and employees.  Check that all equipment is in working order.  Visually inspect and take action to ensure that facilities in restaurant look appealing and attractive to guests.  Follow up on work orders so repairs and maintenance of facility are completed on a timely basis.
• Monitor product quality and guest satisfaction in restaurant.  Ensure that food quality is consistent, appealing, and prepared to guest specifications.  Interact with guests to obtain feedback on quality of service and food in outlet.
• 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.
• Upon employment, all employees are required to fully comply with OTH rules and regulations for the safe and efficient operation of hotel facilities.  Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

MARGINAL 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 DFB based upon the particular requirements of the hotel.
• Must maintain a positive working relationship with all departments, including management and hourly staff
• Regularly attends meetings such as menu meeting, Food and Beverage Meeting, Staff Meeting, and others meetings as directed by DFB.
• Complete mandatory classes as directed by the HR department.
• Work with Culinary and Catering departments to establish and update all standards relating to banquet set up and operations.
• Assist servers and captains with the execution of events according to the event order and quality standards.
• Ensure that restaurant complies with sanitation and safety standards for guests and employees.  Check that all equipment is in working order.  Visually inspect and take action to ensure that facilities in restaurant look appealing and attractive to guests.  Follow up on work orders so repairs and maintenance of facility are completed on a timely basis.
• Monitor product quality and guest satisfaction in restaurant.  Ensure that food quality is consistent, appealing, and prepared to guest specifications.  Interact with guests to obtain feedback on quality of service and food in outlet.

QUALIFICATIONS:

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

-Minimum of 1 year food and beverage, banquet or hospitality supervisory experience preferred. Candidates with experience as lead bartender, leader sever, or banquet captain will be considered

-Serv Safe Certificate, TIPS Certificate both preferred.

Comprehensive knowledge of the English language required Additional language is a plus

-Micros/Symphony/POS knowledge, Microsoft Word, Outlook, and Excel a plus.

-Ability to grasp, lift, carry or transport up to 40 pounds.

Benefits

We are committed to a comprehensive team member benefit program that helps our team members stay healthy, feel secure, and maintain a work/life balance. As part of this commitment, we constantly strive to offer you a range of Benefit Plans to help you focus on improving and maintaining your health. 

•  Competitive Wages and Incentive Plan
•  On Demand Payment 
• Opportunities for Advancement 
•  Complimentary Meals  
•  Medical, Dental and Vision Insurance 
•  Flexible Spending Accounts
•  401(k) Retirement Plan with Company Match 
•  Paid Vacation, Personal and Sick Days 
•  Eight (8) Paid Holidays 
•  OTH Hotels Resorts and Brand (if applicable) Hotels Discounts 
•  Life and AD&D Insurance Short Term and Long-Term Disability Insurance 
•  Voluntary Accident, Critical Illness and Hospital Indemnity Insurance 
•  Referral Bonus