Kestra | Restaurant Supervisor

Location

 

The 1,054-room Omni Boston Hotel at the Seaport is the newest luxury hotel in the City of Boston, and the most significant hotel project in the city for the last forty years. The property features seven outlets for drinking and dining, a signature spa, fitness center, and rooftop pool. It boasts more than 100,000 square feet of meeting and event space, and caters to the most discerning clientele.

Job Description

The Omni Boston Hotel at the Seaport is located in the center of the bustling Seaport District. The AAA Four Diamond rated hotel boasts 1,054 finely appointed guestrooms with 52 suites, seven delectable dining experiences, a scenic rooftop pool, a luxury Breve Spa,  and more than 100,000 square feet of meeting and event space allowing to provide each guest a unique and memorable experience. Come join the team that was voted “2023 Best Places to Work” by the Boston Business Journal!

 

Creativity must infuse everything we do, and everyone in the hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity. We believe there is always a way to make it work. If we don't have the solution, we dig deeper creatively to find one.

 

Grab the reigns and help shape the future of the Seaport’s best kept secret! Creativity must infuse everything we do, and everyone in the Hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity.

 

The Sporting Club Supervisor is responsible for the management of all aspects of the restaurant operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

Responsibilities

• Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations. • Understands associates positions well enough to perform duties in associate’s absence. Understand local contract and adhere to it. • Responsible for the day to day operation for all restaurant functions, to include efficient and effective running of all events ensuring operating costs are minimized. • Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. • Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms.• Responsible to adhere to enforce all proper trash procedures.• Work with Outlet Manager / Restaurant GM to plan and implement menu development. Produce current and creative displays that speak to hotel concepts. • Maintain up to date knowledge of local competitor’s food and beverage offerings. • Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.• Manage day to day operation to consistently inspect all restaurants / outlets to ensure that the correct standards are being maintained. Responsible for ensuring a level of high-quality cleanliness, service, food quality and presentation.• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. • Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting job performance. • Assist in developing specific goals and plans to prioritize, organize and accomplish set goals. • Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial and business decision making. • Maintain a professional, neat and organized appearance according to Omni Boston Seaport standards. • Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.• Conduct/attend all required department trainings and meetings.• Perform any other duties required by senior management.

Qualifications

• Position requires a minimum of two years progressive experience in Food & Beverage.• Union environment experience preferred.• Must possess the ability to handle stressful and busy hotel operations.• Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests and conducting meetings.• Demonstrated ability to handle progressive discipline/coaching discussions.• Proven ability to engage associates at all levels.• Demonstrated ability to work with Sales and Catering leadership.• This individual must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays. • Must meet standards of appearance