Food and Beverage Supervisor

A Food & Beverage Supervisor , will oversee operations during the service
period in their assigned outlet, and be responsible for engaging with our
guests, supervising and supporting your team with daily activities whilst
ensuring brand service standards are met.

Reporting to the Outlet Management, this role will be responsible for
performing the following tasks to the highest standards:

• Champion exceptional hospitality and ensure that it is part of all aspects of our operation;


• Oversee and get involved in the day-to-day service elements of food & beverage: opening & closing, ordering stock, preparation & service, upselling, handling cash and maintaining equipment;


• Assist with training and development activities, provide feedback on performance, support and guide team member's to thrive in their roles;


• Be driven and innovative; inspire the team to achieve targets and continuously look at ways to improve the service offering;


• Brief all on-shift team members on daily and upcoming happenings, special requests, and any potential issues before they arise;


• Assist the team in solving any guest issues or complaints, encouraging the use of initiative and departmental empowerment guidelines;


• Ensure shift team members are trained in and conduct themselves following hotel security, fire regulations and all health and safety practices; and


• Collaborate with other departments to ensure seamless service delivery.

ESSENTIAL FUNCTIONS

• Interviewing, selecting, training, supervision, counselling, disciplining and participating in the evaluation of restaurant staff employees for the efficient operation of the restaurant. Schedules and directs staff in their work assignments.


• Responsible for ensuring that restaurant complies with sanitation and safety standards for guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests. Provides guidance for improvement and implements necessary adjustments. Oversees work orders to ensure repairs and maintenance of facility are completed on a timely basis.


• Manages and monitors product quality and guest satisfaction in restaurant. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications. Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments. Interacts with guests to obtain feedback on quality of service and food in outlet. Investigates and resolves guest complaints in a timely manner.


• Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service. Oversees set up of dining and service areas.


• Participates in marketing efforts of restaurants, creates menu ideas, surveys competition and reports food trends, and assists in preparation of specials


• Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations.

SUPPORTIVE FUNCTIONS

In addition to performance of essential functions, this position may be
required to perform a combination of the following supportive functions, with
the percentage of time performing each function to be solely determined by the
supervisor based upon the particular requirements of the company.

• Attending mandatory meetings including divisional meetings, department meetings, staff meetings etc. This position may participate in the hotel's manager on duty program, which may require occasional weekend stay overs and full responsibility for the hotel.


• Participate in community public relations for the restaurant and the hotel.


• Utilize traditional software programs such as Microsoft Office and/or Outlook Express.


• In emergencies, perform in the capacity of any position supervised.


• Perform other duties and responsibilities as assigned or required.