F&B Supervisor

Job Description

Job Description

WHAT WE HAVE TO OFFER:

LOCATION: 251 Government Street Mobile, AL 36602

RATE OF PAY: $25 an hour

BENEFITS:

• A culture that values passion, individuality, and fun!

• Opportunities for internal growth and development

• Paid Time Off (PTO)

• Paid holidays

• Earned Wage Access through PayActiv- access to your earned wages before payday!

• Affordable medical, dental, & vision insurance plans

• Company provided life insurance

• Short & Long Term Disability and Accident and Critical Illness Insurance

• Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%

• Tuition Assistance

• Referral program

• Employee Assistance Program

• Discounts at all Avocet-owned hotels & restaurants

WHO WE ARE LOOKING FOR:

POSITION SUMMARY:

The Food & Beverage Supervisor oversees the operations, staff and connects with guests to ensure an enjoyable dining experience. The supervisor is responsible for maintaining high standards of guest services, safety, and cleanliness, and has the ability to work flexible hours, weekends, holidays and late nights. This position succeeds with a very high level of customer service and attention to detail.

While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

MAIN DUTIES AND RESPONSIBILITIES:

• Coordinate daily restaurant operations; planning, organizing, training, and leadership necessary to achieve revenue and cost goals.

• Ensure and maintain a high level of guest service and satisfaction.

• Effectively delegate job responsibilities for a strategic focus on restaurant operations and guest satisfaction.

• Communicate with management across the hotel to ensure effective operations of the restaurant.

• Work with the Food and Beverage Manager to set targets and incentives to increase revenues, profitability and team member satisfaction in the restaurant.

• Lead daily shift meetings, including communicating to staff all current menu choices, specials, menu deviations, and all other pertinent information.

• Assign service-related tasks to the team and ensure daily check lists are completed as necessary.

• Ensure check out procedures, including proper cash handling, are followed by the team at the end of shift.

• Open and/or close the outlets, securing cash, liquor, and entry points.

• Complete shift paperwork and reporting responsibilities.

• Represent the company with high professionalism and contribute to a fair and positive work environment.

• Participates in beverage and food training with the staff, with the assistance of the Food and Beverage Manager and Chef De Cuisine.

• Maintain an accurate inventory of all restaurant food and beverage products.

• Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager.

• Maintain confidentiality of proprietary information and protect company assets.

• Other tasks may be assigned based on need or as directed by the senior leadership team.

• Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires.

SUPERVISORY RESPONSIBILITIES:

• Directly supervises the following staff:

• Servers

• Host/Hostess

• Server Assistants

• Bartenders

JOB REQUIREMENTS:

Education / Experience

• High school diploma or equivalent required.

• Degree in Hospitality Management or similar preferred.

• One to two years of fine dining supervisory experience is preferred.

Certifications

• Valid food handlers and beverage training certification required as described by law.

• Valid Mobile County Food/Beverage Handler’s Card required as described by law.

Skills

• Strong written/verbal communication skills.

• Commitment to guest satisfaction and service excellence.

• High attention to detail in a fine dining setting.

• Ability to work with all team members and management to ensure a smooth process for every guest.

• Proficient computer skills and familiarity with restaurant management software.

• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with minimum supervision.

• Must be able to speak English to communicate with guests. Must be able to recognize situations which may involve guests that require immediate supervisory attention. Must know and use reasonable care for the safety and security of the guests.

WORKING CONDITIONS:

The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Equipment to Be Used

• Basic office/administrative equipment including computers, restaurant point-of-sale and reservation systems, tablets, cell phones.

• Software including Micros, MS Office, Google Docs, Gmail.

• Restaurant and Bar Items Including: Wine/Beer opener, measuring devices, muddlers, chafing dishes, sterno, trays, knives, hot cooking surfaces, and other things as necessary for successful operations of a restaurant.

Physical and Mental Requirements

• Ability to lift, carry, push, pull, or otherwise move up to 30 pounds and occasionally lift, carry and push, pull, or otherwise move up to 50 pounds.

• Ability to stand/walk throughout the entire shift.

• Ability to work well under high-stress conditions.

• Ensure various physical movements throughout the work areas are performed safely, such as reaching, extending arms over head, bending, kneeling, squatting, and stooping.

• Frequently required to use hands and arms to reach and handle objects.

• Frequently required to climb, balance, stoop, kneel, and crouch.

• Regularly required to talk and hear. Requires normal range of hearing and vision.

Work Environment

• Ability to work in a fast paced, high demand, and high-pressure work environment.

• The work environment includes high guest contact; may involve varying conditions and circumstances with guests, staff, visitors, etc.

• Must have availability to work a variety of hours which may include days, evenings, weekends, and holidays when business requires.

WHO WE ARE:

Le Moyne’s Chophouse: Innovate, Create, Delight

Le Moyne's Chophouse stands at the crossroads of tradition and innovation, serving exquisite dishes that tell a story of both heritage and creativity. Located within The Admiral Hotel, bold flavors and innovative techniques come together to create dishes that are not only eaten but experienced. Here, you’ll be part of a team dedicated to excellence, where the art of food and service converge in celebration. Your culinary journey begins at lemoynes.com

The Admiral: Illuminate Your Career in a World of Elegance

With a mission to dazzle and delight, we provide an environment that’s as inspiring as it is welcoming. As part of our team, you'll be the face of a storied hotel where tradition meets innovation, and every day is a celebration of our city's rich culture. If you’re ready to be part of our illustrious story, learn more at theadmiralhotel.com.

EOE / DFWP