Food & Beverage Supervisor

Join our team! Now hiring Food & Beverage Supervisor - Moxy Hotel Springfield Downtown

We are proudly managed by O’Reilly Hospitality Management, LLC (OHM.)

At OHM, WE are:

✅A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community
involvement, & philanthropic outreach efforts.

⭐Committed to empowering team members throughout all levels of leadership. Every team member has the opportunity to contribute in a unique way, making a real impact.

⭐Seeking supportive, collaborative, detailed-oriented people to join our team!

What we offer:

✔ 401k & Roth match – full-time and part-time team members are eligible!

✔ Health, Dental, Vision & Life Insurance Options

✔ Paid Time Off, including Paid Parental Leave

✔ Growth Potential and Career Advancement

✔ Hotel/Restaurant Travel Perks & Discounts!

Never wait for a paycheck again! O'Reilly Hospitality Management Team Members can sign up for DailyPay on day one!

Essential Responsibilities:

• Leads, trains & mentors staff including hiring, coaching development, performing evaluations, disciplinary actions, and terminations.
• Responds to all food & beverage outlets issues and problems to make sure the hotel runs smoothly each day.
• Assumes responsibility and is acting manager of food & beverage outlets when Food & Beverage Manager is not available.
• Responds professionally to all team members and guest issues.
• Recognized as the driver of all food and beverage outlet revenues and ensures the quarterly and annual revenue goals are achieved for the hotel.
• Develops marketing plans and evaluates trends to modify strategies that will enhance revenues effectively.
• Ensures costs and labor are controlled per budgeted guidelines.
• Weekly/Monthly Inventories for food and beverage to ensure costs are in line with approved budget.
• Maintains a close working relationship with the Food and Beverage Manager, Executive Chef, Banquet Manager, and Restaurant Manager.
• Working knowledge of food and beverage compositions and an understanding of kitchen, banquet, bar, and restaurant service procedures.
• Ensures quality standards are met in areas of customer service and satisfaction.
• Uses strong leadership skills to lead Banquet Event Order Meetings, Pre- and Post-Conference Meetings, Sales Meetings, Team Member Trainings etc.
• Be the role model for all positive employee behavior expectations.
• Ensures compliance with all Brand Standards as well as O’Reilly Hospitality Management policies and procedures.
• Participate and attend all applicable meetings and functions.
• Perform any other job duties as assigned.

Skills & Abilities:

• Proficient with Microsoft Office suite (Word, Excel.)
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Pleasant, polite manager who maintains a neat and clean appearance.
• Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Strong leadership, management, organizational and communication skills.
• The ability to spot and resolve problems efficiently.
• Excellent verbal and written communication skills.
• The ability to deliver results.
• The ability to work well with, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions.
• The ability to multitask and prioritize.
• Models behaviors to effectively motivate, lead, and develop the BOH team.
• Maintains a positive reputation within the community.

Hours:

• Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Education & Experience:

• Comprehensive understanding of an award-winning hospitality environment
• Minimum 3 years Hotel Food and Beverage Experience in Operations
• Hospitality Degree

Physical Requirements of the Position:

• Requires a minimum lifting capacity of 50 pounds. i.e: one large bag of onions or one crate of lettuce. Must be able to bend, and lift items of 40 pounds minimum, over head for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.
• May be required to lift in excess of 40 pounds on occasion.

Physical Activity of the Position:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Environmental Conditions:

• Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.
• Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.
• Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications.