F&B Events Supervisor

Food & Beverage Supervisor | Smith Tower Let’s start off with the most important part – what’s in it for you:   The Perks  *Eligibility of perks is dependent upon job status  * Hourly Pay Range: $26 - $28/hr DOE * Parking Discount * Get Paid Daily (Make any day payday) * Paid Time off & Holiday Pay (Because Balance Matters) * Benefits - Medical, Dental, Vision, Disability, 401K * HSA/FSA Plans -with employer contribution * Values Based Culture (#OMGLIFE) * Culture Add (Creating Space for Fresh Perspectives) * Referral Bonus (Get Paid to Recruit) * Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!) * Employee Assistance Program * “Columbia Cares” Volunteer Opportunities * Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion) * Task Force Work Opportunities (Grow your career in idyllic locations across the globe) * Online Learning Platform to Help You Grow! * Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more) Our Commitment to you:  “People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success. Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet. Food & Beverage Supervisor The Food & Beverage Supervisor has a pivotal role, responsible for overseeing the seamless operations of the observatory bar, and all private, consumer, and mix-in events. Beyond ensuring exceptional service delivery, this position plays a crucial role in coaching and mentoring F&B team members, fostering a positive work culture, and motivating them to excel in generating revenue through Food & Beverage sales. With a keen focus on guest and client satisfaction and operational efficiency, the Food & Beverage Supervisor leads by example, driving excellence in service while maximizing revenue opportunities across all F&B channels.     What’s you’ll do: THE BRASS TACKS * Prepare weekly schedules for Front of House taking into consideration fluctuations in business to control labor costs. * Work with Operations Manager and Kitchen Manager to manage menus, inventory, and ordering. * Submit payroll and gratuity sheets to each individual F&B team member before each pay period end. * In coordination with F&B leadership, assist in interviewing for front of house staff. * Train and supervise all front of house staff, in partnership with the Lead Server and Lead Bartender, in proper service excellence and test server knowledge about menu offerings. * Work as the Banquet Captain (separate job description) in planning and executing events (private and consumer), including completion, distribution, and follow through of production plans/run of shows. * Administers state liquor laws as they pertain to operations daily. * Ensures a safe work environment, reporting unsafe conditions and equipment that need repair immediately and that the work area is clean and orderly throughout the operations. * Oversee all aspects of front of house service for the observatory bar with opening, midday, and closing tasks. * Manage all aspects of the floor, including host, creating an efficient flow for both front and back of house. * In coordination with the Operations Manager, schedule and conduct quarterly and annual performance reviews with all year-round front of house staff. * Work with Operations Manager to promote staff cross training and increase efficiency within the F&B Department as well as other departments. * Other duties as assigned by management.   THE NITTY GRITTY * 2+ years of supervisory experience and/or training in comparable food service operation. Craft cocktail bar experience preferred. * The ability to read, write and speak English fluently is required to read, analyze, and interpret regulations. Ability to effectively present information and respond to questions from group of managers, clients, customers, and the public * Team centric and the ability to successfully lead the F&B Team through effective leadership. * Must be flexible and able to perform multiple tasks and work in stressful situations. * Strong client/customer service skills with the ability to be solutions oriented * Proficiency in Microsoft 365 (Word, Excel, PowerPoint, Outlook). * Ability to stand up and down for more than three (3) hours at a time. * The ability to de-escalate, be organized, and handle busy operations. * The ability to communicate independently, clearly, and effectively. * Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends, and holidays. * Ability to lift (25+) Pounds. * Basic math skills required.   Don’t meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive, and authentic workplace, so if you’re excited about this role but your experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyway. You may just be the right candidate for this or other roles.  The Fine Print Columbia Hospitality, Inc. is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values. Accountability | Creativity | Enthusiasm | Honesty | Inclusion | Respect

Scope of the Job At Soho House an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Key Responsibilities * Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit driving dining experience(s) * Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships * Adhere to health and safety policy (I.e. IIPP, worker’s comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable * Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure * Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation * Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience * Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety * Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations * Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered. * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards * Performs other duties as assigned by supervisor/manager  Experience Required * Minimum of 7-10+ years’ experience working in a similar volume-based business * Culinary-trained and professional who is passionate and curious to develop and grow as a Chef * Experienced managing P&L’s, labor, purchasing, vendors and quality control while providing results in revenue * Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader * Must encompass Food Serve Safe certification and have experienced with local sanitation regulations * Well-versed and timely email etiquette as well as written and verbal communication * Experienced in training, leading and executive production and a-la-carte dining experiences * High school diploma or equivalent trade school certification  Physical Requirements * Must be able to seize, grasp, turn and hold objects with hands * Must be able to work on your feet for at least 10 hours * Fast-paced movements are required to go from one part of the club to others * Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 35 pounds regularly * Occasional environmental exposures to cold, heat, and water. * Occasionally kneel, bend, crouch and climb as required