Food & Beverage Supervisor - Marriott Pyramid

• Assist in the hiring, training, evaluation, development, and disciplining of departmental associates within established guidelines of the hotel and restaurant outlets.
• Identifies training needs of qualified candidates. Provides ongoing training and development to all team members in the areas of operating standards, customer service, and product knowledge.
• Monitors staff to ensure outstanding guest service is being provided to guests and handles any guest concerns or complaints. Identify and rectify operational, financial, and employee issues.
• Processes tip allocation for payroll. Responsible for approving weekly associate timecards in F&B outlets.
• Assists with management of payroll expenses for assigned employees by properly scheduling staff based on business needs.
• Ensures all cashiering procedures are processed in compliance with accounting and restaurant standards.
• Completes environmental checklists for dining rooms.
• Spot-check liquor pars
• Order, purchase, and stock F&B products as needed.
• Develops and executes sales and profit plans that are in-line with budgetary goals.
• Maintains and utilizes daily, weekly, quarterly, and annual financial reporting tools.
• Ensures proper team member coverage, scheduling according to the needs of business while maintaining target labor costs.
• Ensures staff follows guidelines as dictated by Company policies and procedures.
• Oversees all cash and media management functions. Able to perform all POS duties, front and back of house functions including opening and closing procedures.
• Maintains proper loss prevention standards, reviewing cash handling procedures, deposits, and safe procedures.
• Plans, executes, and communicates all sales promotions and new product information effectively and efficiently.
• Prepare management, variance, and financial reports on a periodic basis.
• Ensures staff follows guidelines as dictated by Company policies and procedures.
• Handles all voided checks in accordance with accounting procedures, assists services with expediting problem payments, and handles all other cashiering issues.
• Ensures the outlets are clean, organized, and properly function and the restaurant equipment is maintained.
• Ensures health, safety, and sanitation standards are followed at all times.
• Continually develops team members, establishing specific performance objectives, and measuring team member performance regularly.
• Coaches and counsels team members for improved performance, documenting developmental plans as necessary
• Tastes drink and food products on a per shift basis for quality assurance.
• Performs other duties as assigned.

• Bachelor's Degree (BA) in Food & Beverage Management or related field preferred.
• Minimum 3 years' experience in a Food & Beverage management level
• Catering management experience required.
• Experience in a multi-purpose equitable facility preferred.
• Proven track record for exceeding customer service and quality standards required.
• Proficient on a computer; familiar with software programs such as Microsoft Word, Excel, Outlook.
• Must possess outstanding customer service, organizational, and interpersonal skills as well as excellent attention to detail and the ability to multi-task.
• Must possess excellent communication skills, verbally interacts with management, servers, team members, and guests with proper etiquette, grammar, and spelling.
• Must be able to communicate in English with guests, management, and other employees to their understanding. Additional languages skills a plus.
• Must be able to work overtime, including weekends, evenings, and special events as needed.
• Must possess a valid New Mexico driver's license, vehicle insurance, good driving record, and reliable vehicle.

• Demonstrates consistency in values, principles, and work ethic
• Dependable, self-motivated, punctual, positive, and efficient in handling work assignments
• Must have an open mind and willingness to learn new processes, concepts, and ways of approaching guests and coworkers.
• Able to work with a diverse group of people
• Strong team player, friendly, patient, self-motivated
• Strong supervisory skills
• Professional appearance and manner

• While performing the duties of this job, the employee is regularly required to stand and talk or listen.
• The employee is frequently required to stand; walk; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
• This position requires frequent manual dexterity in combination with eye/hand coordination such as handling of equipment.
• Will have repetitive hand motions and prolonged periods of standing.
• Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
• The employee must occasionally lift up to 20 pounds and carry up to 10 pounds.
• The noise level in the work environment is usually medium to high.
• Exposure to possible hazards which may include but are not limited to; cuts, slipping, tripping, falls and burns.
• Exposure to heat, cold, and mild chemical exposure.
• Must be able to travel (10%) within the metropolitan area as needed

Legacy Hospitality Inc