About this role
Scope of Position
The Harry Soffer Supervisor will assist with the Members room and In-Room Dining/Minibar operations. He/she will assist in ensuring the food and beverage operation meets guests’ needs, guest satisfaction and maximizes financial performance.
Position Requirements
- Professional demeanor appropriate for a luxury environment.
- Minimum two years’ experience in in a food and beverage environment in a fine dining establishment or luxury hotel.
- Strong restaurant operation background.
- Effective at listening to, understanding, and clarifying the concerns raised by guests and members.
- Ability to thrive in a busy, fast-paced team environment as well as work independently and prioritize tasks effectively.
- Knowledge of Micros or other Point of Sale (POS) Systems.
- Excellent organizational, interpersonal, and administrative skills.
Responsibilities
- Assist with ensuring compliance with all Harry Soffer Members Room, In Room Dining/Minibar policies, standards, and procedures.
- Supervise Associates & tabletop presentation for meal service.
- Complete menu knowledge (breakfast, lunch, dinner, bar, and wine pairing).
- Supervise all opening/closing procedures of shift.
- Supervise staffing levels to ensure that member/guest service, operational needs and financial objectives are met.
- Maintain inventory of equipment, linen, and other supplies.
- Assist in managing the delivery of amenity packages and VIP gifts.
- Ensure maintenance and cleanliness of service and communicate expectations to respective departments.
- Monitor and control Micros or POS system in accordance with guest checks and hotel reports.
- Resolve customer complaints as appropriate to maintain a high level of guest satisfaction and quality.
- Participate in departmental meetings.
- Maintains JW Marriott Turnberry Resort & Spa standards of service and ensures their implementation.
- Promote and maintain good Associate relations between service kitchen and stewarding personnel.
- Assist in recruiting and interviewing Associates. Motivate, develop, and train.
- Perform any other reasonable duties as required by management.
Education
- High school diploma or GED; 3-5 years’ experience in the food and beverage, culinary, or related professional area.
OR
- 2-year degree from accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major;
2 years’ experience in the food and beverage, culinary, or related professional area.
Skills and Abilities
- Ability to communicate in the English language. Second language is a plus.
- Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
- Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.
- Knowledge of hotel food and beverage operations.
- Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
- Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).
Physical Requirements
- Must be able to work in a fast-paced environment.
- Must be physically fit to lift, pull, and push items up to 50 pounds.
- Also requires standing/walking/reaching and bending throughout shift.
- Physical agility and ability to move quickly in confined spaces.