Food and Beverage Supervisor- Verise

**POSITION PURPOSE** To be a food and beverage leader for all hotel functions; Verise Restaurant, bar, grab & go, and poolside. To specify what the expectations are and to walk the talk. To be the leader in product awareness and to strive to set Hotel Solea apart from the industry as the leader in service, product, and sales. **ESSENTIAL FUNCTIONS** To be a food and beverage leader for all hotel functions; Verise Restaurant, bar, grab & go, and poolside. To specify what the expectations are and to walk the talk. To be the leader in product awareness and to strive to set Hotel Solea apart from the industry as the leader in service, product, and sales. • To ensure all staff have full knowledge of Mixology, product, and service. • To ensure that our beverage offerings are cutting edge and geared towards profitability. • Our wine list and drink list are continuously evolving and are cutting edge. • To ensure bars are maintained and proper pricing is involved. • Cost containment: To ensure bars are established and maintained. Cost controls put into place and maintained. (For example but not limited too – Guest check rung and presented for every transaction- Bottle, inventory, ect. ) • P.O.S system functions of proper pricing and banquet menu pricing updates quarterly. • Menu abstracts evaluated quarterly and inventory/Bars adjusted to sales. • Wine list pricing evaluated (to include room service) quarterly. • Dead stock items to be sold in a maximum of 60 days. • Inventory management (Don’t run out/Don’t have excess) • Employee management: Schedule management to include but not limited to writing beverage schedules, covering tardiness, call offs, and ect. • Manage coaching and counseling of staff, documentation if and when specifies by direct reports or H.R.D. • Regularly training sessions with the staff on procedures and products. • Daily operations being on “The Floor” and ensuring guest experiences are positive. • Self development (wine dinners, whiskey dinners, ect.) This resulting in self development. **Other**: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the resort. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Hotel Solea's rules and regulations for the safe and effective operation of the resort’s facilities. Employees who violate resort rules and regulations will be subject to disciplinary action, up to and including termination of employment. **SUPPORTIVE FUNCTIONS** In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the resort: • Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties. • Additional duties as necessary and assigned. **SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES** The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to speak, read, write and understand the primary language(s) used in the workplace. • Must be able to read and write to facilitate the communication process. • Requires good communication skills, both verbal and written. • Must possess basic computati…