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Food and Beverage Outlet / Banquet Supervisor

Crescent Hotels & Resorts, Operations

Aloft Mountain View

840 East El Camino Real

Mountain View, CA 94040

Telephone (650) 964-1700

Aloft Mountain View

167 Room Hotel

Elevating the hotel experience in Mountain View

A boutique hotel located near Googleplex in Mountain View, California, Aloft Mountain View is open in space and spirit. Just minutes from Sutter Health, LinkedIn, Downtown Mountain View, Moffett Field, Google, Microsoft, Shoreline Amphitheatre, Apple, Intuit, California's Great America, and Levi's Stadium, the hotel affords easy access throughout Silicon Valley.Boasting fresh, purposeful environments and vibrant spaces that bring people together, we are the next generation of hotel. Here, technology and design enhance experiences, move at the pace of our guests and infuse the hotel experience with the tech-savvy energy and innovation of Mountain View. 


Food and Beverage Outlet / Banquet Supervisor

Aloft Mountain View

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Description

Position: Food and Beverage Outlet/Banquet Supervisor

JOB OVERVIEW: Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel Profitability.

REPORTS TO: General Manager

ESSENTIAL JOB FUNCTIONS:

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

Assist in the development of menus and concepts for outlets and meeting space.

Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. restaurants, banquets, kitchens, steward, etc.

Develop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result.

Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.

Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.

Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.

Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.

Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels.

Supervise the set up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.

Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.

Supervise clean-up of function room and proper breakdown and storage of equipment.

Enter billing information into point of sale/automated sales system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution.

Communicate both verbally and in writing to provide clear direction to staff.

Comply with attendance rules and be available to work on a regular basis.

Perform any other job related duties as assigned.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

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