Restaurant Supervisor | Full Time | The St. Anthony, A Luxury Collection Hotel

Situated in the heart of downtown, overlooking Travis Park, the AAA Four Diamond, St. Anthony Hotel offers easy access to the trendy restaurants and historical landmarks in San Antonio, Texas. St. Anthony, a Luxury Collection Hotel San Antonio, opened in 1909 and has been designated a national historic site. Our luxury hotel in San Antonio embodies old-world splendor with touches like Italian marble and Corinthian columns. Come make history with this luxury San Antonio hotel.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that 'feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are committed to providing you with:

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members

MAJOR FUNCTION:
The restaurant supervisor's main function is to promote and ensure guest satisfaction, achieved through the ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and delivery of prompt, courteous, correct service. The restaurant supervisor is accountable for sales and profit in their area.

GENERAL RESPONSIBILITIES:
1. Actively support the Quality Improvement Process.
2. Assist in identifying and implementing a successful marketing plan for assigned outlets.
3. Assume responsibility of daily operation of all assigned outlets.
4. Assist in working toward positive financial results.
5. Assist in ensuring that scheduling functions are performed accurately and on a timely
basis.
6. Assist in maintaining a highly motivated and well-trained staff.

SPECIFIC JOB DUTIES:

1. OPERATIONS

a. Open and close shift in accordance with manager's checklist.
b. Initiate aggressive guest interaction through seeking and soliciting feedback from guests.
c. Train, maintain and enforce all Marriott service standards using use records, menus and appropriate reference materials.
d. Properly execute revenue and check control procedures on shift.
e. Handle daily associate relations.
f. Maintain a safe and sanitary work environment for all associates and guests.
g. Gather and implement all proper tools for running shift, (e.g., schedules, floor plans, reservations, checks).
h. Find solutions for problems such as call outs, last minute bookings or any other daily problems that may arise.
i. During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen and by striving to speak to all guests.
j. Be on the floor during entire meal period and ensure adequate coverage.
k. Conduct taste panels and menu classes on a daily basis for restaurant.
l. Ensure that only a quality product is being served.
m. Monitor hours and staffing on a daily basis, for restaurant, with accurate scheduling in line forecast and budget guidelines.
n. Ensure all sidework is done on daily basis.
o. Maintain proper associate uniform standards.
p. Manage an effective repair and maintenance program through the use of work orders, inspections, etc.
q. Assist any associate intheir job performance, when required, to ensure guest satisfaction.
r. Understand and teach empowerment principles to ensure guest satisfaction.
s. Exercise station rotation to ensure stations are distributed fairly.

QUALIFICATIONS:
1. Minimum of two years food service or related hospitality supervisory experience.
2. Written/verbal communication skills.
3. Demonstrated leadership qualities.
4. Able to work with teams.
5. Basic technical knowledge of restaurant operations.
6. Demonstrated hospitality skills.
7. Demonstrated strong work ethic.

NOTICE: The hotel business functions seven days a week, 24 hours a day. All employees must be aware that it may be necessary to move employees from their accustomed shift, as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Team Player - Works well as a member of a group
Innovative - Consistently introduces new ideas and demonstrates original thinking
Leader - Inspires teammates to follow them
Loyal - Shows firm and constant support to a cause
Enthusiastic - Shows intense and eager enjoyment and interest
Detail Oriented - Capable of carrying out a given task with all details necessary to get the task done well
Dedicated - Devoted to a task or purpose with loyalty or integrity

Self-Starter - Inspired to perform without outside help
Growth Opportunities - Inspired to perform well by the chance to take on more responsibility
Flexibility - Inspired to perform well when granted the ability to set your own schedule and goals
Ability to Make an Impact - Inspired to perform well by the ability to contribute to the success of a project or the organization

High School (preferred)

1 - 2 years: Hotel F&B Supervisor (preferred)

ServSafe Alcohol Awaren (required)
ServSafe Food Mgr Cert (required)
Certified Food Handler (required)