Food & Beverage Supervisor (Full time)

Main duties of the role:

1.      To ensure the smooth running of the restaurant food & beverage service when you are on duty, this will include Breakfast, Lunch, Afternoon Tea, Dinner & Bar Overflow where required. The minimum requirement is that each table is checked by the supervisor on duty at least once during their meal.

 2.      To work closely with the all the management of the hotel to ensure the smooth running of your department

 3.      To liaise with the manager on duty and to attend the morning (11AM) meeting to find out what is going on in the hotel for the day & to co-ordinate the 12-noon briefing for all staff with the senior chef on duty.

 4.      To promote a professional and hospitable image to the guest and give full co-operation to any guest requiring assistance with a prompt, caring and helpful attitude.

 5.      To give full co-operation to any colleague requiring assistance in a prompt   and helpful manner and to be flexible in assisting around the Hotel in response to business and guest needs. This will include but not be limited to:

·         Being a team player.

·         To lead by example to all employees

·         To stay on as long as required to ensure the business levels are adequately looked after

 6.      To maintain regular and efficient communication relating to your shift and to attend all hotel meetings as required. This will include but not limited to:

·         Sending the end of shift Passover email

·         Passing over the training schedule for the week to your colleges

·         All sop training carried to be carried out on shift.

·         Any and all information relation to short and overs for the tills.

·         To record and document all staff non-compliance. This will include grooming, Lateness, Absenteeism & ensure the correct documents are filled out and passed to HR.

·         To Carry out return to work interview with staff who have been absent.

 7.      To assist with the personnel and training function in the hotel. F&B Supervisors will be responsible for all the staff training to include:

·         All SOP training and signoff for new staff & Refresher training for existing staff

·         Till operations & order taking training

·         Cash Handling and Room Charges

·         Service of Food & Beverage

·         All other sop in the department

 8.      To constantly strive to achieve our Four Star plus mission. To ensure all hotels standards are at a minimum meet and exceed through constant training, coaching and communication with floor staff. To ensure that the Hotels Grooming Policy is maintained and adhered to through out the shift and any issues are documented in the Grooming Diary

 9.      To deal with any customer queries and complaints and respond to them efficiently.      

To ensure that all customers who encounter issues or difficulties during their visit are satisfied with the outcome of the situation before departure from the hotel.

 10.  To ensure the security of the hotel, stocks and keys at all times whilst on duty.                   

        This will include but not be limited to:

·         No Staff member will enter a store room unless accompanied by a supervisor or manager

·         To ensure store keys are locked away safely when not in use     (Safe provided for this in cash office)

·         To ensure all Comps & Inclusive’s are accounted for and processed correctly

·         To ensure the waste & transfers to other departments is recorded daily

·         To ensure all stock requisitions are correctly filled out and passed to stores/purchasing manager

·         To ensure the safekeeping and management of the wines held in the restaurant

 11.  To identify and report maintenance requirements/hazards in the workplace. To Ensure that all maintenance issues are recorded in the Passover email and the maintenance tracker on the common drive.

 12.  To assume responsibility whilst on duty for any emergency situations in line with set down procedures.

 13.  To undertake any other projects/tasks as set by the Operations Manager or Executive Head Chef and attend any training meetings as required.

 14.  To attend F&B  meetings and give your input

 15.  To be involved in the drink’s menu and special events.