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Position :
Food and Beverage Supervisor
Reporting to :
Deputy General Manager
Responsible for :
Ensure efficient and professional operation and customer service in accordance with company standards. Supervising all aspects of the delivery and service of food and beverage team.
Key Duties Of The Role Include :
1. Implement the consistent delivery of superior customer service through the development and implementation of SOPs (standard operating procedures).
2. Ensure that the department creates a professional impression to customers and team members.
3. Act on customer feedback relevant to your areas of responsibility, including complaints and compliments.
4. Be aware of budgeted and actual departmental targets.
5. Assist with controlling and monitoring payroll costs by ensuring rotas align with forecasted and actual business levels.
6. Be aware of and assist with controlling departmental operating costs in line with forecasted business levels.
7. Supervise the department to ensure effective daily operations while maintaining company brand standards and attention to detail, including shift controls and procedures adherence.
8. Comply with statutory and company requirements for Health and Safety, Food Safety, Risk Assessment, Licensing Laws, Disability, and employment legislation.
9. Maximize departmental sales and profit opportunities, and suggest new promotional activities to meet and exceed targets, including planning, implementation, and review.
10. Keep team members sales-focused, ensure ongoing training, and submit training records for management review.
11. Be knowledgeable of all food and beverage menus in cooperation with the Head Chef and kitchen team.
12. Actively upsell throughout customer service and train team members to do so.
13. Maintain professionalism and courtesy at all times.
14. Ensure customer satisfaction throughout the dining experience and communicate any special requirements or difficulties to management.
15. Maintain dining areas within cleaning schedules.
16. Read, understand, and comply with responsibilities outlined in the Health and Safety statement and Staff Handbook.
17. Ensure HACCP and cleaning schedules are completed daily and standards maintained.
18. Participate in training and exercises to improve standards and performance levels.
19. Follow the hotel's customer relation policy and communicate hotel services to guests as required.
20. Arrive on duty on time, in full clean uniform, wearing a name badge at all times.
21. Maintain high standards of personal hygiene and grooming as per company policy.
Note: The above list of requirements, although mandatory, is not exhaustive. Flexibility within your role will be required.
Seniority level
* Mid-Senior level
Employment type
* Full-time
Job function
* Management and Manufacturing
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