Food & Beverage Supervisor at Marriott Saddle Brook – Saddle Brook, New Jersey

This is a full-time position, and you must have availability to work days, nights, weekends, and holidays.

As a Food and Beverage Supervisor, you would be responsible for assisting in the day-to-day management of the various food and beverage outlets. Specifically, this includes, but is not limited to, the following duties:

• Supervise service according to forecasting and staffing guidelines.
• Maintain proper lighting, temperature and music levels in all areas.
• Knowledgeable of the Hotels emergency procedures and the responsibilities that are to be followed.
• Maintain a thorough working knowledge of Micros register system, including reporting, procedures and paperwork.
• Use best judgment in handling any opportunities.
• Ensure that all side work is done, tables are wiped, reset tables, floors are to be swept, vacuumed and mopped, everything is restocked, china and flatware is clean and properly put away.
• Maintain the cleanliness & organization of all areas of the department as per the health department regulations.
• Stock and replenish outlets deemed necessary.
• Perform any additional tasks as specified by the management of the hotel. (END)
• Approach all encounters with guests and employees in a friendly, service-oriented manner. Respond to negative feedback, comments or guest surveys.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working. Ensure that your team is doing the same.
• Scheduling & enforcement of Associates’ shifts and breaks based on the forecasts & occupancy.
• Serve as MOD
• Reading of menus and BEO’s to determine what is required operationally.
• Have a thorough understanding of all F&B staff positions & work in said positions if necessary.
• Work closely with all staff members train, coach & discipline as needed.
• Serve as banquet captain for events as scheduled & handle all necessary responsibilities required for each event.
• Responsible for daily & weekly reporting to the F&B management team.
• Ensuring that proper kitchen protocols and SOP’s are being followed.
• Overseeing the day time opening or night time closing procedures & reporting.
• Checking inventories daily & participating in monthly inventory procedure.
• Attend all mandatory meetings and hotel functions.
• Comply with all company standards and policies, as established in the employee handbook.
• Other duties as required.