The Food & Beverage Supervisor is responsible for maintaining great service to all guests, planning and organising tasks, people and supplies, act as a representative of the company. Oversee the operation in the absence of Food & Beverage Manager.
Directing and delegating tasks and giving instructions to the team during the shifts.
Checking preparations before and during the shift.
Ensuring the progress and delivery of tasks and making sure quality standards are met in doing so.
Train, motivate and evaluate new and existing team member.
Promote up and cross selling to the team members.
Respond to guest complains and questions in a timely manner.
Evaluating the team member requirements per shift and also make decisions when team member requirements change during the shifts.
Working together with other departments to supervise all tasks to be done in an efficient and timely manner.
Conducts pre-shift meetings to inform team member of daily events; reviews daily specials.
Ensures side work duties are complete and tables are set before, during and after operating hours.
Supervises activity in food and beverage outlet(s) including restaurant, room service to ensure smooth operation and guest satisfaction.
Supervises activity in food and beverage outlet(s) including restaurant, bar and room service to ensure smooth operation and guest satisfaction.
Notifies manager of incidents or conflicts that affect normal business operations or guest service.
Keeping the supplies and stock up to requirements, including advising the restaurant manager on the required materials.
Working along in the shifts, being knowledgeable about all products to answer the questions of both guests and team member.
Working together with the entire F&B management on new ideas and improvements for the department.
Checking bills, tables progress, preparations, waiting time for food and drinks to prevent mistakes.
Supervising the restaurant clean up and closing procedures.
Doing proper shift handovers to inform colleagues about what happened in the shift and what is important for the rest of the day/week.
Inform the management of any visit of VIP guests to the outlets.
Ensure that menus are handled properly and replace damaged or outdated materials.
Being aware of the health and safety requirements for the department and making the team members aware of those.
To personally coach, train and develop the F&B service team to ensure good food and beverage knowledge, perfect Sequence of service delivery
To continuously collect feedback from guests and report it back to the Management
Ensure the proper appearance and grooming of assigned Colleagues
Well versed and knowledge in the Outlet’s menu, promotional activities and other relevant issues concerning the outlets and the Hotel
Contribute to meet and maximize the monthly revenue budget for the respective outlet
Respond to guest enquires and requests and resolve customer complaints in a timely, friendly and efficient manner according to departmental guidelines
Ensure departmental policies and procedures are implemented and followed and schedules/checklists are completed according to requirements
At all times keeping good communication with the kitchen about changes, dietary requests, VIPs etc.