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Food Service Supervisor

Hilton Garden Inn Virginia Beach Oceanfront

This is a Full-time position in Virginia Beach, VA posted May 28, 2023.



Job Description

TITLE: RESTAURANT SUPERVISOR                          
Organizational Structure:           


DEPARTMENT:      Food & Beverage

STATUS:                Full-Time/Supervisor/Non-Exempt (paid hourly)   

REPORTS TO:       Restaurant Manager /F&B Manager



Job Summary:                             


The main purpose of this job is to ensure the customer receives the highest quality of services. To assist the operational running of the Restaurant and ensure that staff are fulfilling their duties to the best of their ability:


Essential Job Functions:

Supervise the smooth running of the bars

• Ensure all venues open on time and that they are ready for business.

 • Ensure excellent front of house service, allocate and support staff throughout the shift to maintain speed of service and cleanliness of venue.

 • Keep staff busy and productive at all times.

 • Ensure staff meet the standards of the Restaurant, addressing and correcting bad practice where need be.

 • Maintain back of house and front of the house to a high standard.

 • Liaise on shift with Head Chef to resolve problems and ensure great service.

 • Complete daily paperwork to ensure the safe running of the venues and for those standards to be monitored and maintained throughout the shift.

 • Pre-empt and actively responding to problems that arise and keeping management up to date.

 • Ensure all venues close on time, end of day jobs completed to a high standard, staff are signed off promptly, all back and front of house areas checked and secured and that venues are in excellent order for the next day’s service.

 • To actively maintain all areas within your remit.

 • To clean and maintain all equipment and notify management of any issues.

 • Assist in cash handling procedures as required

 • Feedback on your shift to the managers and supervisor taking over.


Stock & Financial Control

Provide supervision and assist in the timely and accurate completion of tasks in relation to the following;

• Tills to follow all till and Cashing up procedures and ensure all staff are following these correctly.

• Detailed check of deliveries for accuracy and quality of product.

• Ensuring stock is received and secured.

• Ensure stock rotation is applied when storing deliveries and that the correct storage method is applied to each product.

• Display stock levels should be monitored throughout your shift and replenished as required.

• Recording any wastage.


Assist in the training of Restaurant staff

 • Assist in induction days as required.

 • Monitor new staff and allocate “shadows” for their first few shifts.

 • Report back to the managers any areas where refresher training may be needed.

 • Help coach and bring staff through.

• Brief staff at the beginning of shifts and debrief at the end.



Health & Safety

• Ensure high standards of health and safety are maintained at all times.

• Complete required cleaning tasks in accordance with the Restaurant daily and weekly tasks sheet, ensuring the work has been completed to a high standard.

• Ensure the storage areas are kept in a clean, tidy and safe condition.

• Ensure any faults or problems with equipment and the venue are reported.

• Work in a way that minimizes risks to the health and safety and security of self and others.

• Ensure all cleaning products and any other substance that could cause a health risk is used according to the data sheet.

• To have a full understanding of the fire evacuation procedures.


Legislation & Company Policy

 ▪ Gain TIP certification within 3 months of acquiring the job.

 • Have a full understanding of the licensing law and all other legislation relevant to your role.

 • Understand and actively support all company policies relevant to your role.


Personal Development

• Ensure personal mandatory training is up to date.

• With the help of others, review own work against the requirements for the role and identifies any development areas.

• Identifies with reviewer additional development areas which will provide support to the team.



• Identifies problems as they arise, resolving them where possible and appropriate and reporting them as necessary.

• Participates in audit programs, as required.

• To ensure all relevant departmental activity is in line with the specific requirements of and in the spirit of Company Policy.

• Capability to effectively communicate with guests and team members.

• Use judgment and reasoning to cope with difficult situations, such us preventing a guest from alcohol intoxication, dealing appropriately with an underage guest.

  “Carding a minor and delivering a glass of water rather than refusing service or confronting the guest”

·         Flexibility to work various schedules as business demands including nights, weekends and holidays.




TOP Requirements: 

Lead by example:  Team Up, Own It and Passionately Serve!
Create and foster a TOP Culture within your department. 
Give Shout Outs to your Team Members that Team Up, Own It or Passionately Serve.  
Teach, mentor, and direct your team to exemplify the TOP Culture.
Recruit and hire team members who embody our TOP Culture. 
Assure that you develop your team by sending them to TOP training.
Prepare your associates to take on more responsibility and recommend TOP associates for promotion.  
Demonstrate self-confidence, energy and enthusiasm at all time.
Being comfortable with the high level of visibility and the TOP leadership role within the company.


Qualification Summary:                                                                               


Education & Experience: 

·         Must be over the age of 21

·         High school diploma or GED certification required.

·         Extensive experience in a restaurant or bar.

·         Knowledge and understanding of ABC laws.

·         1-2 years of hotel experience preferred.

·         Cash handling knowledge required.

·         Must be able to work with and understand financial information and data, and possess basic mathematical skills:

§  Reading, Writing & Basic Math

§  Computer skills

§  Brand systems



Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of the job, the employee will be required to:

Stand or walk for long periods of time including for an entire work shift (8 hours)
Lift, carry, push or pull up to 20 pounds frequently and up to 50 pounds on occasion.
Reach overhead and below the knee including bending, twisting, pulling and stooping. 
Exposure to harmful chemicals, odors and potentially infectious materials. 
Work in hot or cold environments (the kitchen/walk in freezer)
Occasionally carry, lift or move objects weighing up to 100 pounds with assistance.

Mental Requirements:

·      Must be able to convey information and ideas clearly, both oral and written in English.

·      Must be able to evaluate and select among alternative courses of action quickly and accurately

·      Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes while resolving them even if the situation did not begin with them.

·      Must maintain composure and objectivity under pressure.  Must be respectful and maintain a calm demeanor.

·      Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.

·      Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.

·      Must be able to work with a myriad of personalities and levels within the hotel and outside sources