Food & Beverage Supervisor

Description:

Restaurant Supervisors are responsible for supervising any area of food and beverage function within the resort. Responsibilities including supporting and supervising the daily operations of food and beverage outlets and services including food quality, customer satisfaction, associate schedules and their performance in accordance with established restaurant and guest service standards.

Role expectations:

• Adhere to Hyatt Hotels Corporation guidelines and core values to ensure the health, safety, and comfort of our colleagues and guests.

• Maintain a strong and consistent presence on the restaurant floor throughout the shift. Be visible, accessible, and proactive in supporting both guests and colleagues.

• Ensure tables are properly maintained throughout the guest experience, including prompt clearing, resetting, cleanliness, and overall presentation.

• Monitor servers to ensure tables are being properly marked, opened, updated, and managed throughout the meal period.

• Ensure guests are acknowledged and greeted within the property's expected service time and that service continues at an appropriate pace.

• Monitor the timing of all food and beverage orders from the time they are entered until they reach the table. Follow up with the kitchen, bar, and service team when orders are delayed or at risk of missing service standards.

• Conduct ongoing checks of food leaving the kitchen to ensure proper presentation, accuracy, temperature, and overall quality before it reaches the guest.

• Monitor beverage preparation and delivery, ensuring drinks are prepared accurately and delivered to the correct table in a timely manner.

• Proactively engage with guests, identify opportunities to enhance their experience, and resolve service issues quickly and professionally.

• Address guest complaints and service concerns promptly, involving the appropriate manager when necessary and documenting significant issues or follow-up needs.

• Team Coaching: Observe the team throughout the shift and provide real-time coaching and feedback on service standards, guest interaction, table maintenance, communication, and efficiency.

• Pre-Shift Leadership: Assist with pre-shift meetings, including reviewing reservations, VIPs, special occasions, menu items, 86'd items, service expectations, and business levels.

• Support appropriate positioning and deployment of servers, hosts, bussers, food runners, and other F&B colleagues based on business volume and operational needs.

• Maintain strong communication between the front of house, kitchen, bar, and leadership teams to ensure smooth service and timely resolution of operational issues.

• Monitor the reservation book and seating flow, helping to balance sections and ensure the restaurant is operating efficiently.

• Demonstrate working knowledge of MICROS, including opening and managing checks, transferring and splitting checks, adding/modifying items, processing payments, correcting errors, and assisting servers with common system issues.

• Ensure proper payment procedures are followed, including cash handling, credit card transactions, comps, voids, discounts, and other adjustments in accordance with hotel standards.

• At the end of each shift, accurately enter and/or verify server tip information in the designated tip workbook and ensure all required information is complete before leaving the shift.

• Ensure all required opening, side-work, closing, cashout, and outlet-specific procedures are completed accurately and efficiently.

• Conduct regular inspections of the restaurant, service stations, bar, host stand, restrooms, and other guest-facing areas to ensure cleanliness and presentation meet hotel standards.

• Reinforce proper food handling, sanitation, allergen awareness, and health and safety standards throughout the operation.

• Monitor operating supplies, china, glassware, silverware, paper products, and other service items and communicate shortages or replenishment needs to leadership.

• Help ensure colleague breaks are appropriately managed while maintaining adequate floor coverage and service standards.

• Communicate attendance, performance, conduct, or operational concerns to the appropriate manager and assist with maintaining accountability on the floor.

• Assist with onboarding and training of new colleagues and reinforce outlet standards, menu knowledge, service sequence, and hotel expectations.

• Communicate important shift information, unresolved guest issues, maintenance concerns, colleague coaching opportunities, and operational items to the F&B leadership team.

• Any other tasks assigned by the F&B Manager, Director of F&B, or Hotel Leadership.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications:

Position Requirements

• Minimum one year of experience in supervisory role in a restaurant or banquet setting, coupled with food service background at the a server level required.

• Knowledge of bar service and liquor inventory controls required.

• Experience with Micro’s point of sales system strongly preferred.

The hourly rate for this position is between $23 to $26 per hourbased on level of experience.

Primary Location: US-CA-San Diego

Organization: Alila Marea

Pay Basis: Hourly

Job Level: Full-time

Job: Bars/Restaurants/Outlets

Req ID: SAN035806

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.