Hummingbird Restaurant Supervisor Relais & Châteaux

Basic Function: Supervise and administer Front of House operations for Hummingbird Restaurant at Mii amo, assist in the coordination of new ideas in guest service, service training and product enhancement. Supervise employees and administer in accordance with department and resort policies

Work Performed:

1. Supervise Hummingbird to insure compliance with resort management objectives and the health and safety of all employees and guests
2. Control inventory and order all necessary liquor, beer and wine for Hummingbird operations
3. Control inventory and order all necessary administrative and grocery items for Hummingbird operations
4. Control and maintain adequate supplies of all small wares, utensils and equipment for proper operation
5. Perform monthly inventories for both food and beverage items in Hummingbird
6. Perform China, Glass and Silver inventories
7. Maintain established service levels to ensure a consistent Guest experience at a high quality level
8. Act as an ambassador of Enchantment & Mii amo by speaking positively of the Resort at all times
9. Foster a work environment of teamwork and mutual service by assisting co-workers and other departments as necessary to ensure guest satisfaction
10. Maximize profitability by constantly monitor labor costs, food costs and beverage costs as well as departmental expenses
11. Interview, train and supervise staff
12. Schedule staff for Hummingbird in accordance with business needs and management objectives
13. Assist with performance reviews as necessary for the department
14. Develop incentive programs to enhance profitability within the department
15. Train all service staff in established Food and Beverage service standards and resort policies
16. Responsible for staffing levels, scheduling, evaluating and disciplining departmental team members as required
17. Other duties as assigned

Supervision Exercised: Bartenders, Servers, Bussers, Host/ess and Food Runners

Supervision Received: Hummingbird Manager

Responsibilities and Authorities:

1. Work closely with all departments to ensure guest service levels are being met
2. Deal effectively with all departments with regular communication
3. Supervise and manage Café operations in absence of Café Manager

Minimum Requirements:

Bachelor's degree from four-year College or university; or equivalent related work related experience and/or training. Prefer 1 year prior supervisory skills and hotel/resort food and beverage operations experience. Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease. Computer skills required. Strong guest and team member relations skills. Must maintain current food handler's certification

Physical Requirements:

30% Sitting

70% walking, standing and bending

Lifting/carrying up to 50 lbs.

Hearing and manual dexterity

Distance vision 1-3 feet

Ability to drive golf cart on occasion as necessary

Benefits Offered: 401K, Dental, Vision, Medical

All your information will be kept confidential according to EEO guidelines.

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Philippe Gombert
Président, Relais & Châteaux