food and beverage controller

Winter Creek 19th Hole

Food &amp; Beverage Operations ManagerPosition SummaryThe Food &amp; Beverage Operations Manager is responsible for the overall leadership, management, and profitability of the 19th Hole restaurant and bar while delivering an exceptional experience for members, guests, and tournament participants. This position oversees all aspects of food and beverage operations, including front-of-house service, bar operations, kitchen collaboration, staffing, inventory management, purchasing, budgeting, special events, and daily operations.The Food &amp; Beverage Operations Manager provides leadership for both the front- and back-of-house teams, working closely with the kitchen to ensure exceptional food quality, efficient operations, and a seamless dining experience. This position promotes a culture of teamwork, accountability, and continuous improvement throughout the Food &amp; Beverage department.Essential ResponsibilitiesLeadership &amp; Operations<ul><li>Direct and oversee all daily restaurant, bar, and food service operations.</li><li>Provide leadership and supervision for both front-of-house and kitchen personnel.</li><li>Work collaboratively with the kitchen to ensure food quality, consistency, presentation, and timely service.</li><li>Recruit, hire, train, schedule, coach, and evaluate department team members.</li><li>Foster a positive, professional, and service-focused culture throughout the department.</li><li>Ensure consistent execution of Winter Creek's hospitality standards.</li></ul>Kitchen Collaboration<ul><li>Partner with the kitchen to develop seasonal menus, daily specials, and banquet offerings.</li><li>Coordinate staffing and daily operations between the dining room and kitchen.</li><li>Monitor ticket times and service flow to ensure an exceptional guest experience.</li><li>Assist in establishing food cost targets, portion controls, and inventory management.</li><li>Support kitchen leadership in maintaining cleanliness, food safety, and operational efficiency.</li><li>Promote strong communication between front-of-house and back-of-house teams.</li></ul>Financial Management<ul><li>Manage departmental budgets and operating expenses.</li><li>Monitor daily sales and financial performance.</li><li>Control labor costs through effective scheduling across both front- and back-of-house operations.</li><li>Monitor food and beverage costs and implement strategies to improve profitability.</li><li>Identify opportunities to increase revenue and enhance the overall dining experience.</li></ul>Events &amp; Club Functions<ul><li>Oversee all food and beverage service for golf tournaments, member events, banquets, weddings, and private functions.</li><li>Coordinate closely with golf operations and the kitchen to ensure successful execution of all events.</li><li>Assist in planning and promoting events designed to increase member participation and club revenue.</li></ul>Qualifications<ul><li>Minimum of 3&ndash;5 years of progressive food and beverage management experience, preferably within a private club, resort, or golf course environment.</li><li>Proven ability to lead both front-of-house and back-of-house teams in a fast-paced, service-driven setting.</li><li>ServSafe Food Manager Certification required (or obtained within 30&ndash;60 days of hire).</li><li>Valid alcohol server/seller certification (e.g., TIPS or state-required equivalent) required.</li><li>Working knowledge of POS systems, inventory/ordering platforms, and staff scheduling software.</li><li>Strong understanding of food and beverage cost controls, labor management, and P&amp;L accountability.</li><li>Experience planning and executing banquets, tournaments, or large-scale private events preferred.</li><li>Excellent communication, organizational, and conflict-resolution skills.</li><li>Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on club and tournament needs.</li></ul>Physical Requirements &amp; Work Conditions<ul><li>Ability to stand and walk for extended periods, up to a full shift.</li><li>Ability to lift and carry up to 25&ndash;50 lbs (kegs, cases, supplies, equipment).</li><li>Ability to work in varying environmental conditions, including kitchen heat, walk-in coolers/freezers, and outdoor beverage cart service in seasonal weather.</li><li>Ability to bend, reach, and perform repetitive motions related to food and beverage service.</li><li>Regular schedule includes nights, weekends, and holidays; hours may fluctuate seasonally based on club operations and golf season.</li><li>Must be able to respond quickly to operational needs across multiple areas of the club (dining room, bar, banquet space, golf course) during events.</li></ul>FLSA ClassificationExempt (Salaried)Reports ToGeneral ManagerSupervises<ul><li>Restaurant Supervisors</li><li>Kitchen Manager / Executive Chef (if applicable)</li><li>Line Cooks</li><li>Prep Cooks</li><li>Bartenders</li><li>Servers</li><li>Hosts/Hostesses</li><li>Food Runners</li><li>Beverage Cart Staff</li><li>Front-of-House Support Staff</li></ul>Work Location: In person

Food & Beverage Operations Manager

Marriott International

<div>Additional Information 
Job Number26085709 
Job CategoryFood and Beverage &amp; Culinary 
LocationSaid Bin Al Aas, Al Jamiah, Almadinah Almunawwarah, Saudi Arabia, Saudi Arabia, 42351 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Functions as the strategic business leader of the property&rsquo;s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand&rsquo;s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand&rsquo;s target customer and property employees and provides a return on investment. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.</li></ul> 
Skills and Knowledge
<ul><li>Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.</li></ul>
<ul><li>Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.</li></ul>
<ul><li>Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.</li></ul>
<ul><li>Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company&rsquo;s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.</li></ul>
<ul><li>Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.</li></ul> 
CORE WORK ACTIVITIES 
Developing and Maintaining Food and Beverage/Culinary Goals
<ul><li>Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.</li></ul>
<ul><li>Reviews financial reports and statements to determine how Food and Beverage is performing against budget.</li></ul>
<ul><li>Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.</li></ul>
<ul><li>Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department&rsquo;s financial performance.</li></ul>
<ul><li>Establishes challenging, realistic and obtainable goals to guide operation and performance.</li></ul>
<ul><li>Strives to improve service performance.</li></ul> 
Developing and Maintaining Budgets
<ul><li>Develops and manages Food and Beverage budget.</li></ul>
<ul><li>Monitors the department&rsquo;s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.</li></ul>
<ul><li>Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.</li></ul>
<ul><li>Focuses on maintaining profit margins without compromising guest or employee satisfaction.</li></ul> 
Leading Food and Beverage/Culinary Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.</li></ul>
<ul><li>Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.</li></ul>
<ul><li>Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.</li></ul>
<ul><li>Develops a food and beverage operating strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul>
<ul><li>Empowers employees to provide excellent guest service.</li></ul>
<ul><li>Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.</li></ul>
<ul><li>Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).</li></ul>
<ul><li>Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</li></ul>
<ul><li>Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.</li></ul>
<ul><li>Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.</li></ul>
<ul><li>Brings issues to the attention of Human Resources as necessary.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Coaches team by providing specific feedback to improve performance.</li></ul> 
Additional Responsibilities
<ul><li>Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.</li></ul>
<ul><li>Order and purchase equipment and supplies.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Dir-Food & Beverage-C

Accor

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
<ul><li>
To assistant the Assistant Director of F&amp;B/ Director of Food and Beverage in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&amp;E requirements in line with the compilation of the Annual Business Plan.</li><li>
To ensure that the monthly forecasted food and beverage revenue figures are achieved.</li><li>
To strictly adhere to the established operating expenses and that all costs are controlled.</li><li>
To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&amp;E requirements in line with the compilation of the Annual Business Plan.</li><li>
To ensure that the Restaurant is managed efficiently according to the established concept statements.</li><li>
All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.</li><li>
To assign responsibilities to subordinates and to check their performance periodically.</li><li>
To assist in the operation and be visible during entire meal period.</li><li>
To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.</li><li>
To conduct and assist the Back of House Manager / Chief Steward in monthly inventory checks on all operating equipment and supplies.</li><li>
To carry out monthly, quarterly, bi‑yearly, yearly inventory of operating equipment.</li><li>
To control the requisitioning, storage and careful use of all operating equipment and supplies.</li><li>
To conduct daily pre‑shift briefings to employees on preparation, service and menu.</li><li>
To attend twice a month Food and Beverage Meeting and Daily Operations Meeting.</li><li>
To conduct monthly employee meetings and provide a summary with issues / solutions to Director of Food and Beverage.</li><li>
To attend all meetings as required by Executive Management.</li><li>
To prepare and participate in the Monthly Objective Review.</li><li>
To liaise with the Kitchen and Beverage department on daily operation and quality.</li><li>
To handle all guest complaints, requests and enquiries on food, beverage and service.</li><li>
To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.</li><li>
To ensure that the outlet cashiering procedures are strictly adhered to.</li><li>
To ensure a staff member is always available on assisting guest inquiries.</li><li>
To identify in conjunction with the Director of Food and Beverage market needs and trends.</li><li>
To monitor and analyze the menus and product of competitive restaurants.</li><li>
To assist the Chef de Cuisine in developing menu &quot;specials&quot; and to promote them.</li><li>
To plan and implement an effective sales plan and promotional activities in the outlet.</li><li>
To plan monthly hotel concierge visits in order to promote the restaurant effectively.</li><li>
To provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.</li><li>
To revise and update the outlet Departmental Operations Manual on an as needed basis.</li><li>
To participate in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.</li><li>
To submit to Food and Beverage Office before opening the outlet the following:</li><li>
Operations Manual</li><li>
Opening and Closing Procedures</li><li>
Outlet Policy and Procedures</li><li>
Pricing Structure</li><li>
Food and Beverage Menu</li><li>
To maintain the Sunny Bar Daily Log Book.</li><li>
To submit to Food and Beverage Office the following:</li><li>
Monthly Outlet Report</li><li>
Vacation Planner</li><li>
Monthly Objective Review</li><li>
Monthly Training Report</li><li>
To plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department.</li><li>
To maintain the outlet bulletin board.</li><li>
To submit all guest/employee incident reports.</li><li>
To report &quot;lost and found&quot; items.</li><li>
To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.</li><li>
To liaise and organize with Stewarding and Housekeeping Department that the established cleaning schedules are strictly adhered to.</li><li>
To issue repair and maintenance work orders to ensure the proper maintenance of the outlet.</li><li>
To maintain a high standard of personal appearance and hygiene at all times.</li><li>
To undertake any reasonable tasks as assigned by the Food and Beverage Department.</li><li>
To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.</li><li>
To develop departmental trainers and assign training responsibilities.</li><li>
To conduct staff performance appraisals as required</li><li>
To identify and develop young talents within the organization for future potential growth within the group.</li></ul> 

Qualifications 
<ul><li>
Diploma or degree in vocational hospitality</li><li>
7-8 years experience in 4-5 star Hotel</li></ul> 

Additional Information 
What is in it for you:<ul><li>
Employee benefit card offering discounted rates at Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul></div>

Outlet Manager

Maine Course Hospitality Group

Description: Lead our Food &amp; Beverage team using your problem-solving skills and leadership abilities. As the Food &amp; Beverage Supervisor, you serve as the role model for the department &mdash; the person staff look to for guidance, support, and daily direction. You will ensure all food and beverage outlets operate efficiently, consistently, and in alignment with guest-service standards. A strong focus on quality, teamwork, and guest satisfaction is essential. Responsibilities include scheduling, inventory management, quality control, guest relations, hiring support, and overall operational oversight. Benefits: Weekly Paycheck Bonus Potential 401k plus generous company match Paid Time Off Health Dental Vision Travel Discounts Company Scholarships for you or your family Leadership and Operational Education Opportunities Food and Beverage Supervisor Responsibilities Include: Provide daily leadership, coaching, and support to all Food &amp; Beverage associates. Ensure all F&amp;B outlets operate efficiently, safely, and in accordance with brand and company standards. Maintain high levels of guest satisfaction through proactive service, problem-solving, and visible leadership presence. Oversee daily operations including opening/closing procedures, cleanliness, product quality, and service flow. Manage scheduling to ensure proper coverage for breakfast, bistro, banquets, and special events. Monitor inventory levels, place orders, and maintain accurate stock rotation and controls. Conduct quality-control checks on food presentation, beverage preparation, and service standards. Support hiring, onboarding, and training of new F&amp;B associates. Address guest concerns promptly and professionally, ensuring positive resolutions. Collaborate with the General Manager and department leaders to support property-wide goals. Maintain compliance with food-safety regulations, sanitation standards, and company policies. Assist with menu updates, product changes, and promotional initiatives as needed. Serve as the onsite point of contact for F&amp;B-related needs during peak periods and special events. Our Core Values: Integrity ~ Family ~ Fun ~ Respect Requirements: Education &amp; Experience: A combination of education, training, or experience that provides the knowledge and abilities necessary for success. Prior F&amp;B or hospitality leadership experience preferred. Leadership Skills: Ability to motivate, coach, and support a diverse team while maintaining a positive work environment. Guest Service: Strong commitment to hospitality with the ability to anticipate needs and resolve concerns with professionalism. Operational Knowledge: Understanding of food-safety standards, inventory control, scheduling, and basic financial procedures. Communication: Ability to communicate clearly and effectively with guests, associates, and management. Problem-Solving: Ability to make sound decisions, remain calm under pressure, and resolve issues quickly. Certifications: Must hold ServSafe, TIPS, and Allergen Awareness certifications, or obtain them within the required onboarding timeframe. Flexibility: This position requires the flexibility to work weekends, evenings, and holidays based on business needs. The scheduled days off for this role will fall during Monday thru Thursday. Professional Grooming &amp; Appearance: Maintains a polished, professional appearance in accordance with Maine Course Hospitality Group grooming standards. Additional Requirements: Strong customer service skills with a focus on guest satisfaction Strong interpersonal skills in person, written, and over the phone Strong understanding of beverage and food service operations, kitchen management, and event coordination. Excellent problem solving and conflict resolution skills Ability to manage and motivate staff members Ability to perform all Front Desk and Night Audit duties Ability to stand and walk for extended periods of time Minimum 2 year hotel experience, and 1 year in a Supervisory role Schedule flexibility &ndash; ability to fill in shifts Please attach resume with relevant experience for consideration.

Food and Beverage Supervisor, Four Points by Sheraton Greensboro Airport, Greensboro, NC

Lake Sherwood Property Owners

OverviewJoin our dynamic hospitality team as a Bartender/Server, where your energy and passion for exceptional service will shine! In this vibrant role, you&rsquo;ll craft creative cocktails, serve delicious food, and deliver memorable experiences to our guests. Your expertise in beverage preparation, fine dining, and customer engagement will help create an inviting atmosphere that keeps guests coming back. We&rsquo;re looking for motivated individuals who thrive in fast-paced environments and are eager to showcase their skills in a lively, team-oriented setting. This paid position offers an exciting opportunity to develop your craft and grow within the hospitality industry.Duties<ul><li>Prepare and serve a variety of beverages, including cocktails, wine, craft beers, and spirits, ensuring consistency and quality in every pour</li><li>Take food and drink orders accurately using POS systems such as Towst or Clover, processing cash and card transactions efficiently</li><li>Provide exceptional customer service by engaging with guests warmly, answering questions about menu items, and making personalized recommendations</li><li>Maintain cleanliness and organization of the bar area, including glassware, utensils, and beverage stations in compliance with food safety standards</li><li>Develop new beverage recipes and refine existing ones to enhance the guest experience while staying within brand guidelines</li><li>Manage multiple tables or bar stations simultaneously through effective time management and prioritization skills</li><li>Collaborate with kitchen staff to ensure timely delivery of food orders during busy service periods</li></ul>Qualifications<ul><li>Proven experience in food service or hospitality roles, preferably with fine dining or banquet settings</li><li>Demonstrated expertise in mixology, cocktail creation, wine knowledge, and beverage recipe development</li><li>Familiarity with beverage trends including craft beer brewing and spirits industry experience</li><li>Excellent customer service skills with the ability to connect with diverse guests in a fast-paced environment</li><li>Knowledge of food safety protocols and proper food handling procedures</li><li>Ability to manage time effectively while multitasking during busy shifts; basic math skills are required for accurate transactions and inventory management</li></ul>Join us to be part of a lively team where your passion for hospitality makes every guest&rsquo;s visit extraordinary!Benefits:<ul><li>Employee discount</li><li>Flexible schedule</li><li>Referral program</li></ul>Work Location: In person

Bartender/Server

CRISTAL HOTEL ABU DHABI

We are looking for a FEMALE APPLICANT with HOTEL EXPEREINCEKey Duties and Responsibilities:<ul><li>Leads the daily Food and beverage outlet operations including overall quality, service, and service staff performance of the designated outlet/s.</li><li>Provides proficient and professional Food and beverage service to the guests by meeting and exceeding their expectations.</li><li>Works daily with staff to ensure both Guest and Employee Satisfaction in the outlet by training, coaching, developing, and correcting the behavior of the Employees.</li><li>Ensures that the Food and beverage outlets run successfully and are profitable in accordance with the standards of the Hotel.</li><li>Executes outlet operations including food and beverage promotions, customer service and inventories</li><li>Leads the Front of the House staff in training the following: restaurant standards, wine service, and customer service;</li><li>Provide assistance to the F&amp;B Management in all menu preparations, kitchen rules, service standards, cleanliness, and inventory controls for F&amp;B;</li><li>Monitors the performance of outlet service staff. Supervision duties include: delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training, and mentoring staff;</li><li>Maintains policies and procedures. Adheres to HACCP, EOSH, and other regulatory requirements of the hotel and UAE;</li><li>Liaises with customers regarding special functions</li><li>Ensures that table appointments are impeccable and that tables are set correctly</li><li>Ensures that stations have their correct mis-en-place</li><li>Ensures that all stocks and supplies are timeously requested, correct stock levels maintained, and stored under optimum conditions</li><li>Gives feedback on guest letters and comments</li><li>Utilises manning [proper shifting &amp; vacation schedule of employees and resources in a cost-effective manner</li><li>Perform regular spot checks and inventories to investigate if cost control procedures as set by management are in place, and take corrective action when required</li><li>Assists in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control, and inventories;</li><li>Conducts inventory for par levels of food, beverage, and paper supplies. Assist in establishing methods for inventory control and adhere to purchasing procedures;</li><li>Continues to enhance the guest service experience through creative initiatives;</li><li>Assists in the execution of administrative functions such as reporting, forecasting, quality</li><li>assurance and departmental meetings;</li><li>Maintains and demonstrates a strong knowledge of food and beverage trends within the hospitality industry</li><li>Performs other duties as assigned</li></ul>Job Types: Full-time, ContractExperience:<ul><li>hotel: 1 year (Preferred)</li></ul>

F&B Supervisor

Game Time Tavern and Pizzeria

Job SummaryWe are seeking an energetic and personable Bartender / Server to join our vibrant Pizzeria and Tavern team. In this role, you will be the face of our establishment, delivering exceptional service while crafting memorable experiences for our guests. Your expertise in beverage preparation, food service, and customer engagement will ensure a lively and welcoming atmosphere. This position offers an exciting opportunity to showcase your skills in a fast-paced environment that values enthusiasm, professionalism, and attention to detail.Responsibilities<ul><li>Prepare and serve a variety of beverages, including cocktails, wine, craft beers, and non-alcoholic options, ensuring consistency and quality in every pour.</li><li>Take food and beverage orders accurately using POS systems and process cash or card transactions efficiently.</li><li>Provide outstanding customer service by engaging with guests, offering recommendations, and ensuring their satisfaction throughout their visit.</li><li>Maintain cleanliness and organization of the bar area, including glassware, utensils, and bar equipment, adhering to food safety standards.</li><li>Develop new beverage recipes and enhance existing ones to keep the menu fresh and exciting.</li><li>Manage multiple tables or bar stations simultaneously through effective time management and prioritization skills.</li><li>Collaborate with team members to ensure smooth operations during busy hours, including catering or banquet events if applicable.</li></ul>Experience<ul><li>Previous experience working as a bartender or server in a fast-paced restaurant or hospitality environment is highly preferred.</li><li>Demonstrated knowledge of POS systems for processing transactions accurately.</li><li>Strong understanding of mixology techniques, spirits, wine knowledge, and beverage recipe development.</li><li>Experience with food handling, food safety protocols, and proper sanitation practices within the food industry.</li><li>Proven ability to manage time effectively while delivering excellent customer service in fine dining or casual settings.</li><li>Basic math skills for retail math calculations such as change-making and inventory management are essential.</li></ul>Join us if you&rsquo;re passionate about creating memorable moments through exceptional service and innovative beverage offerings! This role is perfect for individuals who thrive in dynamic environments where teamwork, enthusiasm, and professionalism are celebrated every day.Pay: $15.00 - $25.00 per hourBenefits:<ul><li>Employee discount</li><li>Flexible schedule</li><li>Paid training</li></ul>Work Location: In person

Bartender / Server

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