Description

Juniper Preserve is seeking a PM Food and Beverage Supervisor! Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Hourly Rate

$27 per hour

SUMMARY

Ensures exceptional service to all members and resort guests by supervising the day-to-day Food & Beverage front-of-the-house outlets, including Iris & Blue Bar, Coyote Lounge, Trailhead, Grill on the Green, and Ghost Tree Lounge. Performs additional essential duties effectively and efficiently.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Service and Operations Management:

• Enforces and monitors established standards for service personnel.
• Holds pre-shift meetings regarding food, specials, service, VIPs on property, and in-house overnight accommodations.
• Monitors daily operations and business systems.
• Performs server and/or bartender tasks such as taking orders, serving, and clearing tables whenever necessary; this is expected during off-seasons.
• Assists with physical set-up, execution, and breakdown of banquets, social functions, events, and tournaments.
• Maintains a clean and neat work environment.
• Effectively handles multiple tasks.

Bar and Beverage Operations:

• Possesses proficient knowledge of liquor quality and drink preparation and stays updated on new and revised beverage recipes.
• Follows alcohol awareness procedures for preventing intoxication and handling intoxicated guests.
• Assists servers with bar knowledge (proper glassware, correct garnish, cocktail ingredients, etc.).
• Enters orders and modifications into the POS system quickly, in proper sequence, and uses appropriate abbreviations.
• Maintains beer cooler; keeps wine and liquor storage areas organized; restocks shelves; and assists managers with updates to wine vintages, pricing changes, and liquor lists.

Inventory and Compliance:

• Monitors use of and assists with ordering service supplies as necessary.
• Assists in monitoring compliance with health, fire, and OLCC regulations regarding food and beverage preparation and service.
• Adheres to and enforces all company sanitation and safety procedures.
• Monitors employee and patron activities to ensure liquor regulations are followed.

Guest and Employee Relations:

• Investigates and resolves complaints regarding F&B quality and/or service.
• Maintains a professional standard at Juniper Preserve, including appearance and interactions with members, associates, and guests.
• Avoids discussing work-related issues with members and resort guests.
• Maintains a positive attitude and flexibility to take on new and different tasks as assigned.
• Fosters a cooperative and harmonious working climate to maximize employee morale and productivity.
• Stays approachable and available to all team members.
• Keeps appropriate managers informed of all personnel problems or unusual matters of significance and takes corrective action when necessary.
• Supports Food & Beverage teams by providing assistance in various areas as needed to ensure smooth operations.

Safety and Standards:

• Upholds the standards and expectations of food quality and production.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance is expected.

QUALIFICATIONS

Required Skills and Abilities:

• Ability to work a flexible schedule, including weekends, holidays, and evenings.
• Must be dressed neatly and well-groomed in a company-approved uniform at all times.
• Ability to operate a POS system, make change, and process credit card transactions accurately.
• Capable of calmly responding to angry guests and notifying a manager.
• Able to clearly verbalize menu items to guests and respond to requests.
• Must write or memorize orders efficiently.
• Able to balance end-of-shift financial transactions.

Physical Requirements:

• Ability to deliver plates, clear tables, and lift up to 50 lbs.
• Ability to hear well amidst loud background noise.

Additional Requirements:

• Must be at least 21 years of age.
• Must pass server validation.
• Must card all guests appearing under age 30 for alcohol purchases and under age 25 for tobacco purchases.
• Availability to work weekends and holidays as needed to meet business needs.

Education and Experience:

• High school graduate; some college training preferred.
• Completion of wine knowledge courses and 2-3 years of management experience and/or hands-on training in a restaurant, golf clubhouse, or hotel/restaurant environment.

Mathematical Skills:

• Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.

Communication Skills:

• Effectively presents information and responds to questions from members, guests, management, and employees.

SUPERVISORY RESPONSIBILITIES

• This position assists the F&B Manager in monitoring and supervising service staff.

CERTIFICATES, LICENSES, REGISTRATIONS

• Must maintain a current Food Handler's Card and OLCC Server's Permit.