Park Ridge Marriott Park Ridge, New Jersey
Jul 30, 2021Full time
The Marriott Park Ridge believes top tier Team Members deserve some recognition! By securing a position with us you will be awarded with up to $1,000 in incentives paid throughout your first year! Incentives will be awarded on your 30th day employment PLUS your 6-month anniversary AND again on your 1-year anniversary! The Marriott Park Ridge is seeking a Food & Beverage Supervisor to join their positive and talented team! Conveniently located a short distance from Woodcliff Lake, Nyack, The Outlets at Bergen Town Center and the bustle of New York City, the Marriott Park Ridge boasts 289 rooms, 18,000+ sq. ft. of event space and two restaurants on-site. Job Overview: Assist the Executive Chef & Banquets Manager in the supervision of all food and beverage operations in order to ensure that the highest quality standards are met for food, service, cleanliness, and marketing of all food & beverage operations. Responsibilities and Duties: Train, supervise and work with all culinary staff in order to ensure proper food preparation and presentation according to hotel standards in order to ensure a high-quality product. • Provide supervision of Stewarding, Cooks, Cafeteria Attendants and Utility Personnel. • Assigns, in detail, specific duties to all employees regarding efficient operation of kitchen. • Select, train and supervise kitchen staff in the proper preparation of menu items. • Inspection of food preparation to ensure optimal product is provided. • Perform audit of Banquet and Kitchen inventory and place orders as necessary. This may include price research. • Assist with preparation of food labels & signage utilizing proper grammar, spelling and visual appeal. • Organizing EO Boards in both the Kitchen & Banquets, while ensuring all information is clearly communicated between departments. • Assist with the preparation of Banquet Checks to be provided to clientele. • Perform silverware & china audits to ensure proper par levels are on hand and managed. • Schedule culinary staff to ensure proper coverage is maintained while keeping payroll costs in line. • Ensure proper receipt, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. • Adhere to control procedures for cost and quality. • Supervise daily cleaning of walk-in and reach-in boxes for safety reasons. • Maintain vacation schedule for proper staffing. • Report any equipment in need of repair to Chef or Engineering, for service. • Performs other duties as requested, such as VIP parties and staff meetings. • Hire, train, supervise and schedule Food and Beverage staff in accordance with business needs, productivity and service standards. • Assist in developing menus and Food and Beverage marketing strategies. • Implement new menus and promotions, such as holiday and special event promotions. • Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure maximizing of profits. • Observe food and beverage outlet operations and take needed action to ensure standards of product presentation and service are being maintained. Taste test food and beverage products for consistency. • Respond to guest inquires and coordinate special arrangements and requests in Food and Beverage outlets. • Other duties as assigned by the General Manager or corporate office.