F&B Supervisor - Hampton Inn & Suites, Kahului, HI

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Food & Beverage Supervisor for Hampton Inn & Suites Maui North Shore in Kahului, HI.

BRIEF OVERVIEW OF ROLE RESPONSIBILITIES

• Assists with restaurant revenue generation
• Streamlines restaurant operations to include products and services
• Oversees team performance
• Assists with Hiring, onboarding and training new and current ambassadors
• Manages and mediates team and guest engagements
• Ensures and measures guest satisfaction across all appropriate platforms
• Adhere to health and safety guidelines state or local requirements
• Adhere to brand and management guidelines and operational standards
• Assists with ambassador relations to include coaching and counseling
• Assists with daily payroll and tip-tracking responsibilities
• Assists with beverage programming, including menu engineering and ordering
• Manages inventory for department (daily and month end)

DEFINED OVERVIEW OF ROLE RESPONSIBILITIES

• Build, lead and manage a direct outlet and team to its full potential.
  1. Directly responsible for supporting, guiding, and developing leadership and hourly ambassador performance, to include, but not limited to
     • Create consistency in products and services.
       • Has awareness; demonstrates and leads by example to exceed outlet needs and expectations.
       • Multitasks with accuracy; develops responsibility and promotes accountability within a team environment.
       • Create memorable guest experiences through service dynamics and remarkable service.
     • Provides adequate communication that guides desired action and behaviors for departmental productivity.
       • Adopt positive mindsets that focus on solutions with strong problem-solving techniques.
       • Stay current and connected to industry trends and standards to influence guest and ambassador experiences.
     • Provides robust supervision that encourages individual and collective growth with desired results, driven by team goals and objectives.
       • Define, evaluate, and modify where necessary.
       • Conducts performance evaluations that celebrate strengths and identify areas of improvement with constructive feedback.
       • Expects the best, makes a difference through applauding effort and progress and celebrates individual and collective successes
       • Ensures there is follow-up, follow-through, and accountability when goals are not met with a detailed action plan for improvements.
     • Provides ample direction within a healthy learning environment that promotes clear and consistent expectations with accountable measures.
       • Guides and supports team members to be effective and efficient while under pressure.
       • Flexible and approachable in daily operations in relation to training, service execution and overall performance.
       • Promotes and exhibits good time management in all operational aspects of planning, service and execution.
     • Provides leadership with constructive coaching and counseling measures to correct undesirable actions and behaviors that produce positive outcomes.
       • Takes an active role in overall performance; actively listens to ambassadors to strengthen skills, knowledge and understanding of all outlet roles and responsibilities.
       • Makes effective decisions driven by awareness and experience to cultivate a positive working environment.
     • Retains current and recruits potential new ambassadors and guests.
       • Engages and fosters emotional connections that preserve relations with continued support and direction.
       • Teaches in the moment for immediate excellence and drives talents through focus and detail.
     • Provides operational control that promotes optimal performance opportunities with achievable measures and rewarding results.
       • Rectifies projects/programs in crisis with quick, firm intervention to gain operational control and strengthen overall operations.
       • Be proactive, not reactive, to operational changes that fluctuate with business demands and personalize the guest experience for long-term sustainability.

• Product and Service Development
  1. Directly responsible for daily operations and outlet growth, including, but not limited to
     • Oversees service execution of the main dining room and PDR space in partnership with outlet leadership and event coordinators.
     • Preserves an immaculate appearance, conducts daily inspections prior, during, and post service in adherence to brand/property/outlet standards.
     • Adheres to all health and safety procedures, to include food handling and hygiene standards and beverage regulations.
     • Proactively plans and delivers daily pre-shift huddles in partnership with the culinary team in preparation for service.
     • Prepares and submits operational reports and other administrative documentation required by departmental/property leadership within the predetermined timelines.
     • Ensures that all outlet menus are accurate and priced accordingly in the POS system for effective service and profitability.
     • Periodically evaluate restaurant equipment for repairs and maintenance; schedule service needs in a timely fashion.
     • Creates, defines and reviews clear and consistent goals and objectives that are purposeful to service and task-oriented.
     • Creates, recommends and implements purposeful promotions that generate additional revenue outside of normal outlet operations.
     • Proactively plan for upcoming holiday and seasonal menu changes in adequate time to include menu implementation, promotion and marketing practices and POS system updates
     • Assists with creating and implementing purposeful community food and beverage programs and events, property wide.
     • Adheres to company/property grooming standards and promotes required criteria within their direct team.
     • Attends departmental and leadership meetings as required by senior leaders.

• Developing Guest Relations
  1. Directly responsible for guest interactions, including, but not limited to
     • Provides an exceptional level of hospitality that excites and intrigues all.
       • Guest engagement (prior, during and post-dining experience)
     • Proactively assesses guest satisfaction trends.
       • Table touches throughout service.
       • Evaluate all social platform reviews and GSS feedback; recognize and develop opportunities of improvement to actively overcome underperformances.
     • Provides remarkable guest recovery with genuine interactions that focus on individual experiences that preserve the guest experience before they leave the establishment.
       • Provides follow-up measures, if necessary
     • Build historical data via a reservation platform and acknowledge guest loyalty and recognize new guests.
       • Tracks and evaluates individual and collective performances to develop service performance.
       • Develops service dynamics; actively manages reservation and waitlist systems to outlets’ full potential by supervising capacity and pace of service.
• Outlet-specific cost controls
  1. Directly responsible for outlet profitability by maximizing revenue and minimizing expenditure, including, but not limited to
     • Adheres to food and beverage controls, preserving food and beverage costs.
     • Adheres to labor controls concerning budget, forecast and actuals.
     • Develops server financial performance, improving average check spends.
       • Create, develop and execute incentive programs to maximize sales and revenue.
       • Maintains sales knowledge and actively discusses financial performance goals.
     • Creates realistic outlet schedules and approves timesheets in relation to business demands.
       • Comply with property standards and deadlines by owning payroll processes.
     • Assist with month-end inventory.

• Outlet training and education
  1. Directly responsible for developing daily/weekly/monthly training topics for all restaurant positions, to include, but not limited to
     • Leadership, servers, hosts, dining room assistants and bussers
  2. Directly responsible for implementing all training programs, including, but not limited to
     • Breakfast, lunch and dinner service standards
       • Steps of service
       • Service etiquette and excellence
       • Critical moments of service
       • Awareness and attention to detail
       • Opening and closing procedures
     • Beverage knowledge to include beer, wine and liquor
     • State/Brand alcohol awareness certification compliance
     • Menu knowledge
     • POS system   practices
     • Cash handling procedures
       • Financial reporting (end of shift)
       • Accurate tip reporting
     • Reservation system
     • Digital menu compliance
     • Safety and sanitation standards
     • Policies and procedures
  3. Development of training tools and resources for continued education
  4. Directly responsible for BSA Standards and training compliance

Amazing Benefits At A Glance:

• Rate of Pay: $25.00/hour
• Team Driven and Values Based Culture
• Medical/Dental/Vision
• Vacation & Holiday Pay
• Same-day pay available
• Employee Assistance Program
• Career Growth Opportunities/ Manager Training Program
• Reduced Room Rates throughout the portfolio
• Third Party Perks (Movie Tickets, Attractions, Other)
• 401(k) with company match
• Employee assistance program
• Employee discount
• Flexible schedule
• Flexible spending account
• Life insurance
• Parental leave
• Referral program