Harry Soffer Supervisor

Scope of Position

The Harry Soffer Supervisor will assist with the Members room and In-Room Dining/Minibar operations. He/she will assist in ensuring the food and beverage operation meets guests’ needs, guest satisfaction and maximizes financial performance.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• Minimum two years’ experience in in a food and beverage environment in a fine dining establishment or luxury hotel.
• Strong restaurant operation background.
• Effective at listening to, understanding, and clarifying the concerns raised by guests and members.
• Ability to thrive in a busy, fast-paced team environment as well as work independently and prioritize tasks effectively.
• Knowledge of Micros or other Point of Sale (POS) Systems.
• Excellent organizational, interpersonal, and administrative skills.

Responsibilities

• Assist with ensuring compliance with all Harry Soffer Members Room, In Room Dining/Minibar policies, standards, and procedures.
• Supervise Associates & tabletop presentation for meal service.
• Complete menu knowledge (breakfast, lunch, dinner, bar, and wine pairing).
• Supervise all opening/closing procedures of shift.
• Supervise staffing levels to ensure that member/guest service, operational needs and financial objectives are met.
• Maintain inventory of equipment, linen, and other supplies.
• Assist in managing the delivery of amenity packages and VIP gifts.
• Ensure maintenance and cleanliness of service and communicate expectations to respective departments.
• Monitor and control Micros or POS system in accordance with guest checks and hotel reports.
• Resolve customer complaints as appropriate to maintain a high level of guest satisfaction and quality.
• Participate in departmental meetings.
• Maintains JW Marriott Turnberry Resort & Spa standards of service and ensures their implementation.
• Promote and maintain good Associate relations between service kitchen and stewarding personnel.
• Assist in recruiting and interviewing Associates. Motivate, develop, and train.
• Perform any other reasonable duties as required by management.

Education

• High school diploma or GED; 3-5 years’ experience in the food and beverage, culinary, or related professional area.

      OR

• 2-year degree from accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major;

2 years’ experience in the food and beverage, culinary, or related professional area.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.
• Knowledge of hotel food and beverage operations.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Must be able to work in a fast-paced environment.
• Must be physically fit to lift, pull, and push items up to 50 pounds.
• Also requires standing/walking/reaching and bending throughout shift.
• Physical agility and ability to move quickly in confined spaces.