Restaurant Supervisor - Providence Marriott Downtown

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line.


Job Title: Restaurant Supervisor
Reports to: Restaurant Manager

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Interested applicants should send cover letter and resume to: ProvidenceMarriottHR@marriottprovidence.com

N.B. This position requires applicants to already have work authorization for the United States of America.


Position Summary: The primary responsibility of the Restaurant/Food & Beverage Supervisor is to assist the Restaurant/F&B Manager with the daily operations of the hotel’s F&B outlets. He or she oversees F&B personnel and assist in resolving guest inquiries/concerns. They represent management in the absence of the department manager. The supervisor is responsible for ensuring that guest interactions with F&B associates are handled properly and intercedes when necessary.
Experience & Education:
• 2 years of experience in a food & beverage outlet
• Experience in hospitality a plus
• High School diploma or equivalent required
• ServSafe or Tips certification a plus
• Previous supervisory experience preferred

Requirements:
Work Environment – Ability to work:
• With various pieces of equipment such as a calculator, computer, touch screen monitor, printer, cash register, credit card authorization machines, carpet sweeper/vacuum, broom, various beverage dispensing machines and other dining room equipment
• Ability to work with computers and various software’s i.e. Microsoft products, brand software
• Under variable temperature conditions
• Under variable noise levels
• Outdoors/Indoors
• Around chemicals, fumes and or odor hazards
• Around dust and or mite hazards

Physical Requirements:

• Long hours sometimes required
• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
• Ability to bend, stretch, twist or reach with your body and arms
• Ability to work under variable temperatures and noise levels
• Near Vision - The ability to see details at close range
• Ability to stand for long periods of time without sitting or leaning
• Ability to walk long distances
Mental Requirements:
• Oral and Written Comprehension and Expression - Must be able to convey information and ideas clearly in English
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
• Must work well in stressful, high pressure situations
• Ability to multi task
• Must maintain composure and objectivity under pressure
• Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the particular need
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
• Mathematical Reasoning - Must be able to work with and understand financial information and data, and basic arithmetic functions
• Multilingual helpful

Essential Duties & Functions:
• Approach all encounters with guests and employees in a friendly, service oriented manner
• Maintain regular attendance, as required by scheduling which will vary according to the needs of the hotel
• Maintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working
• Comply at all times hotel’s policies and procedures to encourage safe and efficient hotel operations
• Positively interact with hotel guests
• Supervise food & beverage/restaurant personnel
• Assist in training of all positions within dining outlets
• Respond to guest complaints in a timely manner
• Keep immediate supervisor fully informed of all problems or matters requiring his or her attention
• Monitor all phases of loss prevention in the Food & Beverage department
• Participate in department meetings on a regular basis
• Monitor quality of service and food and beverage
• Ensure preparation of required