F&b Supervisor
1 week ago
Are you on a Foray in search of a new Revier and want to experience something great? We are always on the hunt for curious and smart foxes such as you
- The Role in a nutshell..._
- Supervise F&B outlets’ operations.
- Resolving customer complaints in a professional manner.
- Managing restaurant staff's work schedules. Communicate and delegate tasks to the team. Represent needs of the team.
- Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
- Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
- Checking in on dining customers to enquire about food quality and service.
- Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
- Monitoring the restaurant’s cash flow and settling outstanding bills.
- Reviewing customer surveys to develop and implement ways to improve customer service.
- Manage guest queries in a timely and efficient manner.
- Assist Food and Beverage management with achieving financial targets.
- Assist Food and Beverage management with training and development of team members.
- Assist with annual and mid-year appraisals with team members under your responsibility.
- Comply with hotel security, fire regulations and all health and safety legislation.
- Assist other departments wherever necessary and maintain good working relationships.
- To exercise maximum effort in promoting and selling of the Hotel, using the agreed methods as approved in the sales procedures manual.
- To create weekly, monthly and annual events to promote the Hotel.
- To liaise with F&B department, ensuring operational and financial success of all events and send out BEO.
- To produce weekly Function Sheets, one week in advance, for all departments.
- To process a function sale from enquiry to Contract in accordance with laid-down procedures.
- To maintain contact with clients in order to guarantee good business relations and meet at mutually approved intervals.
- To maintain regular contact with conference agents and place suitable business all year round.
- To prepare and present monthly business reports and forecasts to the format agreed at the time.
- To maintain excellent relations with the local media to ensure adequate publicity of events.
- Assist in establishing and achieving banquet’s department annual budget forecast and exercise a constant control of the operation cost.
- Conduct regular training sessions with the assigned team in line with the departmental SOP’s.
- Ensure the timely set up of all Banquets’ venues according to the service settings and as outlined in the function sheets.
- Coordinate all menu proposals presentations and buffet set-ups with the F&B Manager.
- Enforce control procedures for all outgoing and returning operating equipment.
- Prepare duty schedules, ensuring efficient workforce at all times.
- Ensure that grooming standards are followed by all employees on a daily basis.
- Delegate all logistic supports e.g. contracted outside work force, contracted food and beverage supplies, operating / sound equipment, transport, etc.
- To attend monthly meetings of Heads of Departments / weekly function meetings or daily management briefings as required.
- Responsible for achieving his goals, objectives, budget revenue, average check and number of covers.
- Ensure that the outlet is adequately equipped with operating equipment, guest supplies and restaurant accessories in line with business demands.
- Develop, plan and ensure the implementation of service standards in the restaurant.
- Manage all aspects of the outlet when the F&B Manager is off duty.
- Holding briefing and de-briefing for his staff on a daily basis.
- Maintain a daily logbook to record comments, complaints, sales information, revenue and any unusual occurrences.
- Responsible for food promotions held in his outlet (printing of menus-staff uniform, music & entertainment with concerned person in charge).
- Maintain accurate employee attendance and payroll records.
- Assist with scheduling and assign staff according to forecast, special activities, events, holidays, and vacation and operation requirements.
- Assist in recruitment and hiring of new employees.
- Ensure that the correct linen control procedures are adhered to and that linen are well cared for.
- Maintain a good rapport with guests, colleagues and subordinates.
- Drive the implementation of HACCP standards in the restaurant and take corrective actions for non-conformities.
- Qualifications: _
- Cancelled or visit visa who can join immediately
- Excellent leadership skills
- Passion for people, creativity and multi-tasking
- Minimum 3-year experience in the same role
- Fluency in English (reading, writing and verbal)
- Flexible to work in varying shifts that may include days, nights, weekends and holidays
**Experience**:
- hotel F&B Supervisor: 3 yea
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