Floor Supervisor/Host

Department:

Summary:

The Floor Supervisor/Host is responsible for creating an extraordinary guest experience when dining in the restaurant. This position will be responsible for creating a hospitable and accommodating atmosphere for all dining guests and promoting and maintaining a professional and energetic work environment for service staff. The Floor Supervisor/Host is responsible to seat guests and operate the room in a hands on manner. This position will have an above average knowledge of wine and spirits. The Floor Supervisor/Host will be responsible for training and coaching of all Servers and Bartenders.

ESSENTIAL DUTIES AND RESPONSIBILITIES includes the following:

  • Insure all employees have a complete understanding of the menu served and pass the food and wine by the glass menu test
  • Conduct daily pre-shifts and complete the preshift report
  • Assist the Food and Beverage Manager train and supervise all hourly servers and banquet servers
  • Insure that all table settings are to standard
  • Insure that each guest served is properly greeted within 60 seconds of arrival. Use of guest name is preferable for return guest
  • Insure that employees are in proper uniform at all times
  • Report guest concerns and comments to F&B Manager
  • Insure that BEOs are reviewed by all staff members daily and reservations are identified properly
  • Assist in the training of all new employees
  • Serve as Maitre D’ during lunch and dinner shifts whenever on duty
  • Open or Close the clubhouse according to the standards set forth by F&B Director
  • Complete reports when requested
  • Participate in QA program
  • Provide feedback to the F&B Manager and General Manager on guest satisfaction and employee satisfaction
  • Ensure that employee feedback is directed appropriately to the management team and not to fellow employee
  • Schedule staff to meet forecasted volume
  • Substitute when needed for hourly employees
  • Create a neat, clean and inspiring work environment for guests and staff members

KNOWLEDGE AND SKILLS:

  • Excellent communication skills
  • In-depth knowledge of wine, spirit, beer & cheese
  • Ability to demonstrate excellence in guest service
  • Experience in POS operations
  • Basic computer skills and knowledge of Microsoft Word and Excel
  • Ability to properly carry a service tray as needed
  • Ability to consistently raise the standard of the dining and Banquet experience
  • Ability to be a team player

SECONDARY RESPONSIBILITIES:

  • Assist the F&B Manager as needed to provide a quality experience to guests
  • Maintain clean menus

EDUCATIONAL QUALIFICATIONS, KNOWLEDGE, SKILL & ABILITY REQUIREMENTS:

High School diploma or equivalent. Must be computer literate and familiar with excel and word. Must be able to work weekends and holidays.

SUPERVISION:

It is inevitable that other duties will arise from time to time. This is not a necessarily exhaustive list of responsibilities, skills, duties, requirements, efforts, or working conditions associated with the position. While this is intended to be an accurate reflection of the proposed position, management reserves the right to revise the job or require that other or different tasks are performed when circumstances require. A formal review of this narrative will occur during the annual performance process. Annually, performance standards will be reviewed and updated to reflect the acceptable standard of performance for critical tasks required by this position.

 


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