Food & Beverage Supervisor

Food and Beverage Supervisor

QUALIFICATION AND EXPERIENCE

· Degree/Associate degree in food and Beverage Management or equivalent

· 3-5 years’ experience at the Supervisory level preferably in the Hotel Industry

SKILLS REQUIREMENT/KEY COMPETENCIES

· Technical skills, knowledge in Planning and Implementation of Food and Beverage Programs

· Strong analytical and problem-solving skills.

· Good interpersonal and oral communication skills

· Good Restaurant/Bar operational and scheduling techniques

· Good time management skills

· Strong understanding of Restaurant POS Systems, software technologies and generally computer savvy.

REPORTING RELATIONSHIP

Reports to: Managing Director/Operations Manager

Supervises: Food and Beverage Personnel

Liaise internally with: Directors/ Managers/ Supervisors and all work teams.

Liaise externally with: Contractors, Maintenance firms & personnel, Suppliers, Guests, etc.

CORE FUNCTIONS

· Ensure that the quality of all food and beverages is to the agreed standards.

· Directs the completion of designated assignments (Weddings, Events, etc.) within all stated requirements.

· Responsible for the supervision of the F & B department ensuring that the Hotel’s standards are maintained.

· Plan and organize innovative marketing strategies designed to boost the restaurant and bar sales.

· Provide daily, weekly, and monthly reports including budgets to the Managing Director/Operations Manager

· Provide requisite training for support staff as required.

· Maintain efficient control of all Food and Beverage Inventory and Stocks

· Implement and enforce the Hotel’s environment management system (EMS)

· Be visible, available, and easily accessible to hotel guests to ensure satisfied customers.

PERFORMANCE CRITERIA

· Measurable results achieved against targets set.

· Compliance with approved Restaurant/Bar operating procedures/standards

· Provision of accurate, available, and current Data

· Commitment to results, Functional Competency, Integrity & Work Ethics

· Quality service delivery and Customer service

SPECIFIC DUTIES

Administration

· Be available for emergencies and deal with them efficiently, effectively, and promptly.

· Monitor the daily sales from the F & B POS and reconcile with the usage for weekly reports.

· Produce weekly financial reports on Food & Beverage utilising the EPOS and other reporting systems.

· Familiarise yourself with the Restaurant POS System and maintain extensive knowledge of the system operations including communication with the online support system for any developments and troubleshooting

· Maintain the standards set out by The Tourism Product Development Company (TPDCo), the Public Health Department (HAACP), the Fire Department and other agencies, with regards to hygiene, safety, general appearance, maintenance of the Food & Beverage facilities. All F & B staff have current food handlers permits.

Front of the House

· Ensure that Restaurant, Bar, Deck and Serving station area are clean and properly set up.

· Ensure that all menus including new cocktail menus are clean and out.

· Greet the guests on arrival, introduce yourself, escort them to a seat, offer specials and advise them of who will be there server for the evening, also letting them know they may feel free to call upon you.

· Ensure that tables are cleaned and sanitized after each use and then set up again for the next guest.

· Remain visible, periodically check with the guest if everything is ok, including following up on orders.

· Routinely check that orders are coming out in timely manner (< 30 mins)

· Monitor service delivery to ensure satisfied customers including enquiring about their experience.

· Monitor the beach area and ensure food and beverage service is offered to guests while at the beach.

· Ensure overhead hanging lights, decorative lights, stage, entertainment area and facilities are set up.

· Ensure that the dining room is set up and decorated in theme colours in the evenings for dinner.

· Ensure that set up supplies for the next morning shift are issued before the end of the evening shift.

· Complete a guest incident report for any incident occurring at the Restaurant and Bar involving guests.

· Follow up on any guest incidents and ensure that all issues are taken care of promptly.

Safety and Staff

· Safety of the hotel’s guests and staff members is of prime importance.

· Ensure that Food and Beverage staff are carrying out their duties safely and assigned tasks are completed.

· Encourage staff participation in the hotels EMS.

· Monitor the daily attendance, sign in/out on the POS, shift register and ensure compliance with F & B dress code.

· Recommend duty rosters, organise absentee/sickness cover and perform relief F&B duties as required.

· Perform staff evaluations on a quarterly basis.

· Train Food and Beverage staff in hotel procedures and all matters related to efficient operations.

Maintenance

· A routine and periodic deep cleaning of all Food & Beverage equipment and facilities is one of the key elements to a successful preventative maintenance program which is the best way to accurately ensure that all Kitchen, Restaurant and Bar facilities and equipment are being properly cared for. Supervise the program and ensure that a proper log and accurate records are kept of all Food and Beverage maintenance activities.

· Ensure that supplies of items regularly needed for Food and Beverage maintenance are kept in stock.

· Ensure that all maintenance problems are reported and followed up to ensure they are fixed.

· F&B weekly inspections to identify any maintenance shortfalls and that these are reported promptly.

· Ensure that the required pest control for Food and Beverage Department is carried out routinely.

Stores and Stocks

· Authorise the issue of items, chemicals and cleaning supplies as required from the storerooms.

· Items are to be issued at specific times and in accordance with the sales.

· Requisition of all required stocks for the Food and Beverage department to the Operations Manager

· Maintain efficient control of all Food and Beverage stocks, distribution and ensure correct levels.

· Ensure that an inventory is taken monthly of the equipment, supplies, etc. including inventory cost reports

· Ensure weekly inventory of the food in the Kitchen, liquor in the bar and chemical usage are taken.

· Maintain accurate records on the computer of all purchases and issues in the F & B department.

Authority

· Recommend staff development, discipline, Issue work instructions to staff as it relates to Food and Beverage

· Recommend payment of expenditures relating to Food and Beverage

· Monthly reports on each area of responsibility to be given to the Managing Director/Operations Manager

· Carrying out any other duties required to ensure the efficient and effective operations of the Hotel.

· Be familiar with the duties and responsibilities of all members of staff.

· Hours of work - Six days per week (6hrs 40min/day;40hrs/week), Shift 8:30 am-4:10pm, 12:20-8:00pm,1:20-9:00PM, 2:20PM-10:00PM, One (1) hour lunch. Shifts are subject to change without notice.

· Duties may on occasion require going over normal shift hours but there are no overtime payments attached to Supervisory positions.

· Any other duties requested by management and/or the Directors.