FB Supervisor
3 weeks ago
Responsibilities
- Accomplishes department objectives by supervising staff, organizing and monitoring work processes.
- Provides quality service by enforcing quality and guest service standards.
- Checks preparations before and during the shift.
- Ensures the progress and delivery of tasks and makes sure quality standards are met in doing so.
- Maintains staff by selecting, orienting, and training employees, developing personal growth opportunities.
- Promotes up and cross selling to the team members.
- Responds to guest complaints and questions in a timely manner.
- Evaluates the staffing requirements per shift and also makes decisions when staffing requirements change during the shifts.
- Works together with other departments to supervise all tasks to be done in an efficient and timely manner.
- Keeps the supplies and stocks up to requirements, including advising the manager on the required materials.
- Controls expenses by gathering and scheduling expenditures, monitoring variances, implementing corrective actions.
- Works along in the shifts, knowledgeable about all products to answer the questions of both guests and staff.
- Works together with the entire F&B management on new ideas and improvements for the department.
- Checks bills, table progress, preparations, waiting time for food and drinks to prevent mistakes during the operations.
- Supervises the restaurant opening and closing procedures.
- Does proper shift handovers to inform colleagues about what happened on the shift and what is important for the rest of the day/week.
- Informs the management of any visit of FAM/VIP guests to the outlets.
- Ensures that menus and promotional items are handled properly and replaces damaged or outdated materials.
- Is aware of the health and safety requirements for the department and makes the team members aware of those.
- At all times keeps good communication with the kitchen about changes, dietary requests, VIPs, etc.
- Ensures daily briefings and allocations are done and all records are kept on file.
- Conducts mid-year and final reviews for the crew and associates.
- Ensures all work orders are raised and updated in the Aladdin system.
- Ensures all staff are following HACCP and Hygiene standards at all times.
- Passes on information from management to colleagues and from colleagues to management.
- Has the authority to decide or nominate an award based on performance.
- Ensures all the prices in the micros are updated.
- Completes the micros change form if new icons need to be created.
- Trains, motivates, and evaluates new and existing staff.
- Attends departmental meetings if required.
- Ensures the outlet par levels are set and followed.
- Conducts daily/weekly/monthly inventory without fail.
Qualifications
- All Day Dining experience preferable.
- A minimum of 3+ years of experience in a 5-Star Hotel is essential.
- Excellent reading, writing, and oral proficiency in English.
- Experienced in all aspects of restaurant services.
- Must be well-presented and professionally groomed at all times.
- Excellent leader and trainer with solid motivational and teamwork skills.
- Attention to detail and strong interpersonal skills to deal with diverse staff.
- Ability to handle guest complaints and know when to escalate to line manager.
- Ability to understand the flow of service and support colleagues.
- Proven ability to successfully support management in motivating and leading a diverse team.
- Ability to perform the job with attention to detail and the ability to organize and handle multiple tasks.
- Ability to understand guest needs and deliver superior customer service.
- Ability to work long hours with a strong focus on operational excellence.
- Familiarity with restaurant point of sales and cashiering procedures is preferred.
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