Food and Beverage Supervisor

The Westin The Woodlands

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Job Description

The Westin The Woodlands
Food and Beverage Supervisor
 
The Howard Hughes name is synonymous with entrepreneurial vision, tenacity and a pioneering spirit, values that today are embodied by The Howard Hughes Corporation.  While Hughes’ passion for aviation and the silver screen are legendary, it was his visionary investment in real estate that forms the bedrock of the company today.  At the core of our DNA we believe we can Make Life Extraordinary.  For our people, for our stakeholders, for our shareholders and for the people that live, breathe, consume and experience our brand.
 
We believe in “Thinking Big” at The Howard Hughes Corporation.  We are driven by entrepreneurialism, a passion for excellence, and an unrelenting dedication to success.  Our mission is to be the pre-eminent developer and operator of master planned communities and mixed-use properties.  We create timeless places and memorable experiences that inspire people while driving sustainable, long-term growth and value for our shareholders. We create environments where people want to live, work, shop, dine and play from coast to coast to coast.
 
POSITION SUMMARY:  
The Howard Hughes Corporation is searching for a Food and Beverage Supervisor for The Westin hotel. The hotel is located in the award winning master planned community of The Woodlands, Texas 45 minutes north of Houston. The hotel features 305 guestrooms, concierge floors, and 15,000 sq. ft. of meeting space, two restaurants and 2 lounges. The area around the hotel is home to multiple Fortune 500 companies, The Cynthia Woods Mitchell Pavilion, shopping, dining and entertainment venues.
 
The Outlet Supervisor will develop, implements and maintains quality standards for the Food & Beverage outlets, including supervision and direction of service staff.  This position ensures excellent customer service in the restaurant, room service, Starbucks, lobby bar and club lounge.
 
ESSENTIAL JOB RESPONSIBILITIES:  
  • Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet.  Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.  Schedule and direct staff in their work assignments.
  • Interact positively with customers promoting hotel facilities and services.  Resolve problems to the satisfaction of involved parties.  Answer telephones in a clear voice, coordinate and document reservations.  Organize special events in the restaurant such as receptions.  Maintain communication with all departments to ensure customer service needs are met.
  • Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency.
  • Maintain profitability of outlet to support overall hotel operation.  Control payroll and equipment costs (minimizing loss and misuse).  Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.  Evaluate cost effectiveness of all aspects of operation.  Develop and implement cost saving and profit enhancing measures.
  • Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
 
ADDITIONAL RESPONSIBILITIES
  • Work in a cooperative and friendly manner with fellow employees, set a positive example.
  • Provide the highest level of guest service to the hotel’s clients.
  • Maintain professional attire and personal hygiene.
  • Maintain a clean, neat and orderly work area.
  • Read, understand and follow all policies, procedures and practices as stated in the Employee Handbook.
  • Implement the hotel’s safety and emergency policies and procedures (i.e. evacuation, first aid, etc.) to include removing all safety hazards, following company’s OSHA program, safe lifting techniques.
  • Promptly report substandard (unsafe) conditions to Supervisor.
  • Promptly report accidents, injuries, property damage or loss to Supervisor.
  • Inform management promptly of any work-related problems or guest complaints.
  • Promote the hotel through goodwill, courtesy and a positive attitude.
  • Attend all scheduled training classes and meetings.
  • Continue to learn and grow in your position.
  • Perform any reasonable request as assigned or directed by management.
  • Provide for a safe work environment by following all safety and security procedures and rules.
  • Assist person(s) with a disability.
  • Comply with all applicable federal, state and local laws ordinances as they apply to the hotel, guest and employees.
  • Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
 
EDUCATION AND EXPERIENCE REQUIREMENTS
  • High School or Equivalent Education Required. Bachelor’s Degree Strongly Preferred.
  • Strong English Communication Skill (Written & Verbal) - additional languages spoken helpful but not required.
  • Minimum of three years food and beverage service background and with at least one-year restaurant supervisor preferred.
  • Starwood or similar branded, full service hotel experience preferred.
 
 
 
“All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, disability or protected veteran status.”
 
 
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