Senior Supervisor

Roles and responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s Lobby Coffee outlet to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Empact.
Work harmoniously and professionally with co-workers and supervisors.

Non-essential Functions

Assist with the service of food and beverage to guests.
Assist in making accommodations and seating of guests.
Assist with the cleaning of operational areas.
Team Management:

Supervision of Employees: Oversee the work of team members, ensuring tasks are completed on time and to the required standard. This includes assigning duties, setting priorities, and monitoring progress.
Motivating the Team: Inspire and motivate staff to achieve high levels of performance. Foster a positive working environment to maintain team morale and productivity.
Conflict Resolution: Address and resolve any interpersonal issues or conflicts that arise among team members. Ensure a harmonious and professional atmosphere within the team.

Desired candidate profile

Experience: One to two years previous experience in a line, or supervisory in Food & Beverage.

Skills and Abilities: Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.

Requires ability to operate computer equipment and other food & beverage computer systems.

Requires reading, writing and oral proficiency in the English language.
Leadership Skills:

Ability to lead, motivate, and inspire a team to achieve high levels of performance. Demonstrates confidence and initiative in managing staff.
Communication Skills:

Strong verbal and written communication skills to convey instructions, provide feedback, and foster open communication with the team and management.
Time Management:

Excellent time management skills to prioritize tasks, manage schedules, and ensure deadlines are met. Capable of balancing multiple tasks at once.
Problem-Solving:

Ability to address and resolve issues that arise within the team or the operations efficiently and effectively. Capable of making decisions under pressure.
Organizational Skills:

Strong organizational abilities to manage tasks, schedules, and resources efficiently. Ensures that work processes are streamlined and effective.