Total 2,418 maintenance supervisor job vacancies in F&B / Tourism / Hospitality category in The United States of America

Job Description and Requirements

Roles and Responsibilities

Responsibilities:

· Responsible for staff scheduling, including work assignments/employee breaks.

· Responsible for managing store hygiene

. Cashier at the front desk and assist with serving dishes

· Plan and execute activities to improve efficiency, quality and reduce waste.

· Perform production resource planning based on logistics planning, order volume and inventory management for each store.

Requirements:

. Experienced F&B SUPERVISOR

· At least 2 years of relevant F&B work experience

· Able to start work immediately or in a short period of time.

· Proficient in English and Mandarin, able to communicate with guests.

In a Nutshell

We are looking for a Food and Beverage Supervisor (Bars) to be responsible for leading the shift, supervising the front of house Food and Beverage team and supporting the Food & Beverage Management team in the day to day running of the department - to include; the bars including our Time Bar and our function bars as well as the lounges and terrace. If you have a passion for good food and drink and can make a mean cocktail, this may just be the role for you.

It will be your sole responsibility to uphold our high standards and deliver a great experience to all guests.

And now for the good stuff

Hospitality is all about looking after people and we are committed to our people. We work hard to ensure you can enjoy your job and are well rewarded. As well as excellent training, development and progression opportunities, other benefits include:

• Competitive salary, benefits and we pay above the Real Living Wage.
• 29 days holiday (increasing with length of service)
• We operate a discretionary service charge system.
• 50% Discount on food and beverage across all Exclusive properties
• Really big discounts of room nights across all Exclusive properties
• PERKZ discount scheme & Online guides such as Exercise, Wellbeing, and Finance.
• Meals on duty provided for free
• Recognition and rewards scheme
• Access to our learning platform including great training and development programs.
• Free gym access + where available dedicated classes.
• B Corp accredited and commitment to improving our People, Product and Planet.
• Free downloads to newspapers, magazines and books
• Cycle to work scheme

The Exclusive Collection is committed to promoting equal opportunities in employment. Job applicants will receive equal treatment regardless of age, disability, gender reassignment, marital or civil partner status, pregnancy or maternity, race, colour, nationality, ethnic or national origin, religion or belief, sex or sexual orientation (Protected Characteristics). A copy of The Exclusive Collection Equal Opportunities and Diversity Policy is available on request.

Lots to do, but lots of fun

• Ensure guest satisfaction through high quality service and good public relations.
• Ensure daily briefings and job allocations are carried out and daily tasks are completed.
• Ensure set-up and events run per the BEO.
• Ensure all systems, processes, and SOP’s are up-to-date and are regularly reviewed.
• Manage poor performance.
• Manage wage percentage, input costed rota and to manage the Promark T&A system.
• Ensure the purchasing of all supplies, stock and equipment is within budgeted guidelines, and the purchasing system is used.
• Minimise waste by ordering effectively and stock rotation.
• Ensure PAR stocks are correct and stock takes take place monthly.
• Effective rostering of staff in line with business needs
• To maintain the highest standard of cleanliness, the maintenance of furnishings and equipment, and the correct set up of all the conference and banqueting suites.
• Support the F&B Manager in achieving our beverage and food gross profit targets.
• To be aware and have an understanding of all relevant law and legislation with regards to heath & safety, fire safety and equal opportunities.
• Duty Manager shifts as required.
• Lead shifts and service periods.

Are you right for us?

• Passion for delivering exceptional guest service in a 4/5 star environment.
• Passion for food and drink.
• The ability to work under pressure and to multi task
• Immaculate presentation and grooming
• Strong eye for detail
• Exceptional communication skills
• Confidence, initiative and ‘Exclusive’ personality
• Computer literacy

Are we right for you?

We expect a lot but we’ll give a lot to get the right people. There are 4 main things we look for

1. We want people with bags of character. We don’t want you to hide your personality when you’re at work, we want you to feel comfortable, to be who you are.
2. We want people people. You’ve got to like being around others, smiling and chatting because you like people, not because someone told you to smile and chat.
3. We need extra milers. So if you think the job description is all you have to do, then we’re not for you.
4. You have to put your heart into it. When you tell a guess you’re happy to help, you have to mean it.

Your day will consist of 8.5 hours, (half an hour for lunch), straight shifts equate to 40 hours a week.

We require split shift and 6 working days

Need to work on saturday and sunday

Off day will be on one of the weekday

Working hours from 4am to 8am and 11am to 3pm each shift have 30 minutes break.

Transportation for midnight shift are provided

Meals are provided

Non Halal foodshop

Chinese Cuisine

Primary responsibility is to provide supervision and instruction to 25-30 inmate workers who are assigned the duties of cooks, butchers, bakers, dining and dish workers, vegetable preparation workers, and pot and pan washers.

Provides continual training to the inmate workers in order to update their knowledge in all phases of production, presentation, and sanitation of food items. Oversees the receiving, storing, and issue of all food and non-food items.

Responsible for security operations such as key control, yeast control, knife and blade control, inmate accountability and conducts routine contraband searches throughout the work area.

Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution. The staff correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.

Job Description and Requirements

Roles and Responsibilities

Responsibilities:

· Responsible for staff scheduling, including work assignments/employee breaks.

· Responsible for managing store hygiene

. Cashier at the front desk and assist with serving dishes

· Plan and execute activities to improve efficiency, quality and reduce waste.

· Perform production resource planning based on logistics planning, order volume and inventory management for each store.

Requirements:

. Experienced F&B SUPERVISOR

· At least 2 years of relevant F&B work experience

· Able to start work immediately or in a short period of time.

· Proficient in English and Mandarin, able to communicate with guests.

F&B Supervisor

Occupation

SUPERVISOR

Job Description & Requirements

Job Responsibilities

• Work closely with the Asst. Manager and Manager for the smooth operations of floor assigned
• Supervise opening and closing operations ensure standard protocols are followed
• Respond promptly to customer complaints/concerns and suggest solutions to resolve complaints
• Interact positively with customers, ensure customer satisfaction, solicit feedback from customers concerning food and service in the outlet
• Supervise and maintain cleanliness of the outlet
• Ensure compliance with safety and sanitation regulations

Qualifications & Requirements

• Bachelor's Degree in Hospitality / Retail Management or any related field
• Proven supervisory work experience in a hotel or restaurant set up (minimum of 1 years of experience)
• Strong leadership skills
• Excellent communication skills
• Customer service oriented

Job Description:

Attend daily production meetings

Manage inventory/stock takes, ordering of supplies

Manage and coordinate baking staff to ensure smooth operation

Clean and prep all baking materials for the specific job

Assemble all dry and wet goods for production

Work alone or with a team to execute the recipe

Utilise industrial equipment to facilitate efficient production

Handle all hot or dangerous items with care

Ensure all baked goods are stored and packaged properly

Adorn all Health, Sanitation, and safety clothing requirements

Requirements:

Must be able to work from 12am - 10am

Preferably with experience as head baker for 2 - 3 years

Experience with baking vietnam Bahn mi

Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters, etc.-

Understanding of food safety practices

6-day work week, including the weekends and holidays

• You will research, study, plan, and forward emergent level 1 and level 2 maintenance policy and process recommendations.
• You will participate in directing the development of aviation maintenance plans and process improvement initiatives through the use of Continuous Process Improvement (CPI) initiatives.
• You will align and manage key maintenance policies and procedures supporting manning, equipment, and training which are necessary to generate Mission Capable / Full Mission Capable rates.
• You will develop and promulgate policies in support of Naval Sustainment System - Aviation initiatives through the Fleet-wide engagement of maintenance leadership at all levels.
• You will coordinate support and integration of intermediate level maintenance with the overarching goal to provide quality and timely materiel support to operational activities in achieving aircraft readiness objectives.
• You will develop, implement, and maintain an effective Radiological Affairs Support Program (RASP) that complies with Navy and Marine Corps directives and federal regulations.
• You will direct, coordinate, review, and participate in logistics process analyses to critically examine the impact of logistic shortfalls on Navy operations and war fighting capabilities in support of the Optimized Fleet Response Plan.

Primary responsibility is to provide supervision and instruction to 25-30 inmate workers who are assigned the duties of cooks, butchers, bakers, dining and dish workers, vegetable preparation workers, and pot and pan washers.

Provides continual training to the inmate workers in order to update their knowledge in all phases of production, presentation, and sanitation of food items. Oversees the receiving, storing, and issue of all food and non-food items.

Responsible for security operations such as key control, yeast control, knife and blade control, inmate accountability and conducts routine contraband searches throughout the work area.

Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution. The staff correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.

Primary responsibility is to provide supervision and instruction to 25-30 inmate workers who are assigned the duties of cooks, butchers, bakers, dining and dish workers, vegetable preparation workers, and pot and pan washers.

Provides continual training to the inmate workers in order to update their knowledge in all phases of production, presentation, and sanitation of food items. Oversees the receiving, storing, and issue of all food and non-food items.

Responsible for security operations such as key control, yeast control, knife and blade control, inmate accountability and conducts routine contraband searches throughout the work area.

Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution. The staff correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.

Primary responsibility is to provide supervision and instruction to 25-30 inmate workers who are assigned the duties of cooks, butchers, bakers, dining and dish workers, vegetable preparation workers, and pot and pan washers.

Provides continual training to the inmate workers in order to update their knowledge in all phases of production, presentation, and sanitation of food items. Oversees the receiving, storing, and issue of all food and non-food items.

Responsible for security operations such as key control, yeast control, knife and blade control, inmate accountability and conducts routine contraband searches throughout the work area.

Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution. The staff correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.