Luna Supervisor - Caesars Republic Scottsdale
Job Summary
The Luna Supervisor is responsible for assuring attentive, friendly, courteous and efficient service in F&B Outlets. These include Luna, Pronto, Catering & Room Service, while maintaining adherence to budgeted payroll and overhead cost. As part of our award-winning team, you will help to create the stylish and elegant ambiance and classic Italian style that our most prestigious guests have come to expect from HCW Hospitality and GDL Cucina. Your stylish and playful attitude will entertain our guests as they enjoy our world class destination resort. He/she is also responsible for continually working with our 3rd party partners towards improving sales revenues to exceed budget. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.
Education & Experience
• At least 2 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience.
• Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
• Supervisory experience required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Previous opening of luxury full service restaurant operations is recommended.
Job Duties & Functions
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
• Maintain regular attendance in compliance with HCW Hospitality’s & GDL Cucina standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with HCW Hospitality’s & GDL Cucina standards and regulations to encourage safe and efficient hotel & restaurant operations.
• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
• Maintain a warm and friendly demeanor at all times.
• Be familiar with the organization of the hotel and know the function of each department.
• Ensure training of all Food and Beverage personnel using the steps to effective training according to HCW Hospitality’s & GDL Cucina standards.
• Maintain follow-through of all guest requests, problems, complaints and/or accidents which occur in the Restaurant, Room Service, Lounge or Banquets.
• Motivate, coach, counsel and discipline all F&B personnel according to company S.O.P.’s.
• Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
• Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s.
• Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly.
• Ensure that wage progress and productivity reports are completed accurately and on a timely basis.
• Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s.
• Ensure implementation of all HCW Hospitality’s & GDL Cucina policies and house rules.
• Assist in developing and ensure implementation of Food and Beverage promotional ideas.
• Ensure all beverage costs are maintained to meet budget.
• Focus the F&B Department on their role in contributing to the guest service scores.
• Ensure compliance to company training using the steps to effective training according to HCW Hospitality’s & GDL Cucina standards.
• Maintain company S.O.P.'s regarding purchase orders, vouchering of invoices and checkbook accounting.
• Develop, initiate, and promote sales, including up selling, programs for use by all service personnel.
• Ensure HCW Hospitality’s & GDL Cucina service standards are maintained throughout the Food and Beverage Department.
• Participate in required M.O.D. coverage as scheduled.
• Initiate all necessary F&B-related reports according to company standards.
• Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers.
• Ensure that the quarterly operating equipment inventory is done, pars are evaluated, and quarterly purchases are planned.
• Maintain all HCW Hospitality’s S.O.P.'s concerning credit policies.
• React to negative trends in market place by implementing food and beverage blitzes and promotions.
• Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to HCW Hospitality’s & GDL Cucina standards.
• Attend daily BEO meeting as needed.
• Conduct beverage purchasing as needed.
• Purchase Food & Beverage operating equipment as needed.
• Conduct monthly beverage inventories and reconciliations.
• Ensure that the quality and presentation of all food products are according to HCW Hospitality’s & GDL Cucina standard.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Use the hotel's P.O.S. system to print reports. Analyze reports as generated with programs
• Establish and maintain key control system.
• Complete monthly menu analysis and submit to the Corporate Office.
• Monitor and follow up on all Food and Beverage cash overages and shortages.
• Assist the Assistant General Manager and Engineering Department in implementing and maintaining emergency procedures.
• Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
• Complete all required correspondence in a timely and efficient manner.
• Attend monthly all-employee meetings and any other functions required by management. Weekly / Monthly meetings with GDL Cucina to review operational and sales strategy for financial success.
• Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs.
• Perform P.O.S. changes in menus or additions/deletions of servers as necessary.
• Handle items for “Lost and Found” according to the standards.
• Maintain required pars of all stock.
• Review food sales for accuracy daily. In conjunction with hotel leadership & GDL Cucina team, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives and driving the business through accountability.
• Making sure that the restaurant and/or bar are following the Health Department Regulations and Standards and maintain the “A” grade. Knowledge of Health Department Rules and Regulations.
• Maximizes employee morale through leading by example in demonstrating behaviors to both guests and employees and provides the tools, guidance and support needed to enable all restaurant employees to give world class guest service.
• Conducts individual and team evals, holding team accountable for positive and poor reviews, sales metrics and internal team interactions.
• Be familiar with any large parties and catering groups as dictated by the Sales team.
• Perform any other duties as requested by the General Manager.