POSITION PURPOSE
Supervise and organize the entire Food & Beverage operation of the hotel, with primary focus and presence at Nava, the rooftop bar and lounge, in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. Ensure a positive guest experience across all outlets and during peak evening and late night service at Nava, taking ownership of situations and following up on every request.
GROWTH OPPORTUNITY
This position is structured with a clear path for advancement. A supervisor who demonstrates strong ownership of the operation, sound product and cost management, and consistent delivery of service standards may grow into a full time Food & Beverage Manager role over time.
SCHEDULE REQUIREMENTS
The role supports the full F&B operation but is centered on Nava, which operates as an evening and late night venue. This position requires availability to work primarily evening, night, and weekend shifts, including Friday and Saturday nights, holidays, and event programming. Nava currently opens at 4:00 PM daily, closing at 11:30 PM Sunday through Thursday and 12:00 AM Friday and Saturday. Some daytime hours will be required to support other outlets, ordering, receiving, inventory, and administrative duties. Shift start and end times will flex with business volume, special events, and seasonal programming.
ESSENTIAL RESPONSIBILITIES
- Supervise the hotel F&B operation across all outlets, with primary presence and ownership at Nava during evening service, working closely with the rest of the F&B leadership team to deliver a consistent guest experience from open to close.
- Own product ordering across the F&B outlets. Place accurate and timely food and beverage orders, maintain established par levels, control ordering costs, and prevent both stockouts and over ordering. Verify all deliveries against invoices for quantity, quality, and pricing, and reconcile discrepancies with vendors.
- Maintain consistent communication with vendors and suppliers to secure timely rollout of seasonal food and beverage options and to keep the venue fully stocked for high demand nights.
- Ensure service standards are met on every shift. Conduct pre shift lineups, set expectations for pace and quality, monitor floor execution in real time, and correct service breakdowns immediately so guests receive the intended Nava experience.
- Monitor quality of service and product throughout each shift and take ownership of any deviation from standard.
- Participate in department monthly, quarterly, and annual inventories. Prepare and submit inventory reports to accounting in a timely manner.
- Cooperate in menu planning and preparation, including seasonal and event driven menu changes for the rooftop.
- Stay current on brand requirements and changes affecting the outlet.
- Ensure attendance at all mandatory meetings.
- Lead and coach the team toward achieving exceptional guest service and staff satisfaction results.
- Maintain high energy, a positive attitude, and a professional appearance, setting the tone for the venue during peak hours.
- Perform general cleaning tasks using the hotel standard procedures and adhering to safety and health standards.
- Regularly review and evaluate the degree of guest acceptance of the bar and lounge. Recommend new operating and marketing approaches to management whenever declining or flat sales suggest guest dissatisfaction, a shift in the guest market, or a change in the competitive environment.
- Continuously evaluate performance and encourage improvement of staff members in the food and beverage department.
- Maintain quality of food and beverage product and ensure consistency in delivery and presentation standards.
- Arrange, provide, and supervise training of new staff members, including familiarization with the property, standard operating procedures, and policies. Cross train staff in all positions and equipment within their area of responsibility, with successful implementation and completion of follow up checklists. Ensure all staff members are retrained as needed.
- Serve as a role model to all staff, adhering closely to policies and procedures and practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.
SUPPORTIVE FUNCTIONS
In addition to the essential functions, this position may perform a combination of the following supportive functions, with the percentage of time for each determined by the manager based on the particular requirements of the hotel:
- Assist with any guest inquiry.
- Follow all company safety and security policies and procedures.
- Report maintenance problems, safety hazards, accidents, or injuries.
- Perform other reasonable job duties as requested by direct and indirect supervisors.
PHYSICAL DEMANDS
- Work is performed in a rooftop environment that includes both indoor and outdoor areas. Staff may be exposed to variable outdoor temperatures, sun, and wind depending on the season and time of day.
- Must be able to work in extreme temperatures such as freezers (minus 10°F) and kitchens (plus 110°F), possibly for one hour or more.
- Must be able to stand and exert well paced mobility for up to four hours at a time.
- Must be able to maneuver between functions occurring simultaneously.
- Must be able to move within limited space and reach other departments of the hotel on a timely basis.
- Must be able to lift up to 45 lbs. as needed.
- Must be able to push and pull carts and equipment weighing up to 250 lbs.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
- Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
- Talking and hearing occur continuously in the process of communicating with staff, guests, and supervisors.
- Vision occurs continuously, most commonly near and color vision and depth perception.
- Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally.
- Must have finger dexterity to operate office equipment such as computers, printers, adding machines, multi line touch tone phones, filing cabinets, photocopiers, dollies, and other equipment as needed.
- Ability to work primarily with the fingers to pick, pinch, and type, and to carry out substantial motions of the wrists and hands.
SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES
The individual must possess the following and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation:
- Must be able to speak, read, write, and understand the primary language used in the workplace.
- Requires good verbal, written, and electronic communication skills.
- Considerable knowledge of the calculations and computer programs used in F&B operations.
- Must have excellent leadership capability and guest relations skills.
- Must be detail oriented with outstanding organizational and communication skills.
- Must possess intermediate computer skills and basic computational skills.
- Knowledge of computer programs, math skills, and budgetary analysis capability required.
- Working knowledge of ordering, receiving, and inventory practices, including par management and vendor coordination.
- Ability to analyze needs and make judgments to ensure the proper tools and product are available at the outlet.
- Ability to effectively serve internal and external guests, some of whom require high levels of patience, tact, and diplomacy, and to collect accurate information to resolve conflicts.
- Knowledgeable about the basic function of Windows OS, MS Office, PMS, PBX, key systems, and POS.
- Self driven and able to work independently, with a willingness to be hands on and dig into the details.
- Exceptionally strong in issue resolution, with proven analytical skills and strong attention to detail.
- Thorough knowledge of food and beverage products, standard recipes, and proper preparation.
- Ability to distinguish product quality, taste, texture, and presentation, and to observe preparation.
- Ability to conduct meetings, menu briefings, and maintain communication between line staff and departmental managers.
EDUCATION
- High school or equivalent education required. Bachelor's degree preferred.
EXPERIENCE
- 3 to 5 years experience in Food & Beverage operations required. Bar, lounge, or high volume evening venue experience strongly preferred.
LICENSES OR CERTIFICATIONS
- Must be at least 21 years of age to serve alcohol.
- Safe Server Alcohol and Food Handler certification required.
GROOMING
All staff members must maintain a neat, clean, and well groomed appearance per Azul Hospitality standards. Refer to the property specific grooming and uniform standards policy.
ATTENDANCE
Regular attendance in conformance with the standards established by Azul Hospitality is essential to the successful performance of this position. Staff with irregular attendance or tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff are required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, and the evening and late night nature of the Nava operation, staff members may be required to work varying schedules to reflect the business needs of the hotel. Attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.
Pay: $29.50 - $30.50 per hour
Work Location: In person
