Food & Beverage Supervisor (Seasonal), Sun Deck - Hotel Del Coronado, A Curio Collection by Hilton

As a Food & Beverage Supervisor at Hotel del Coronado, you'll have a variety of duties focused on enhancing guest experiences. Your responsibilities will include supervising daily restaurant operations, guiding team members, training staff, monitoring compliance with safety and health regulations, and ensuring top-quality service and food standards. Essentially, you'll be the go-to person to elevate our dining services and lead our team effectively!

For the Food & Beverage Supervisor position at Hotel del Coronado, candidates are expected to have previous experience in the hospitality sector, particularly in food and beverage operations. Strong leadership qualities and excellent communication skills are essential, along with a friendly demeanor and a commitment to exceptional guest service. Experience with inventory management and knowledge of health and safety standards will also be advantageous.

Yes, the Food & Beverage Supervisor role at Hotel del Coronado requires flexibility in scheduling. This seasonal position will involve working various shifts, so candidates must be available during weekdays, weekends, and holidays to ensure continual support and excellent service at the Sun Deck.

As a Food & Beverage Supervisor at Hotel del Coronado, you'll receive a competitive hourly pay rate starting at $30.00, based on your experience and qualifications. Plus, Hilton offers a range of benefits and perks to enhance your employment experience, which is another valuable aspect of joining our team!

At Hotel del Coronado, the work culture is centered around hospitality, teamwork, and growth. As a Food & Beverage Supervisor, you'll be part of a community of passionate individuals committed to delivering the highest standards of guest service. Hilton prioritizes the wellbeing and development of its Team Members, making it a rewarding place to build your career.

When tackling difficult guest situations, I stay calm and listen attentively to the guest's concerns, demonstrating empathy. I aim to understand the issue fully before proposing a solution, always seeking to turn any negative experience into a positive one. I believe showing professionalism and keeping communication open is key!

In my previous roles, I've effectively led teams by prioritizing clear communication and fostering a collaborative environment. I make it a point to hold regular meetings to engage team members, address their questions, and provide them with the support they need to succeed!

To maintain high standards of food and beverage quality, I implement regular inspections and staff training focused on product knowledge and service excellence. Open communication regarding feedback from guests is also crucial, as it allows us to adapt and improve our service continuously.

In a fast-paced environment, I prioritize tasks based on urgency and importance, delegating responsibilities while ensuring everyone is on the same page. I utilize checklists and regular team briefings to keep workflow streamlined and efficient, allowing us to deliver outstanding service seamlessly!

When training new employees, I focus on comprehensive orientation that covers our restaurant operations, standards, and culture. I emphasize hands-on learning where new team members shadow experienced staff and gradually take on responsibilities under supervision, ensuring they feel confident and supported in their new role.

In such situations, I would immediately acknowledge the concern, apologize to the guest, and assure them that we'll rectify the issue. I would offer to replace the meal, ensuring it's prepared to their expectations, and follow up to ensure their satisfaction. It's about making things right and turning around their experience!

My approach to inventory management involves regular audits to ensure stock levels align with demand. I keep detailed records and analyze trend data to minimize waste and optimize ordering processes. Collaborating with the kitchen team is essential to anticipate needs and maintain seamless operations.

Supporting team morale during busy shifts requires positivity and encouragement. I make it a point to recognize hard work, celebrate small victories, and remind the team that we are all in it together. A few light-hearted moments can go a long way in making the shift enjoyable!

Promoting guest satisfaction involves proactive communication and attentiveness. I would ensure team members are trained to anticipate guests’ needs, encourage feedback, and always strive for excellent service. Happy guests are likely to return, enhancing the overall success of our restaurant!

I’m motivated by the dynamic nature of the food and beverage industry and the opportunity to create memorable experiences for guests. Witnessing a guest enjoy their meal, especially when they feel pampered by the service, brings me immense satisfaction and drives my passion for hospitality!