Food Beverage Supervisor

Food & Beverage Supervisor

MAIN RESPONSIBILITY

Operational:

1. To provide a courteous, professional, efficient, and flexible service at all times following the hotel's Standards of Performance.
2. To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work (see attached Master Task List) to the standard set. Please note that Master Task Lists are reviewed and changed regularly reflecting changes in trends, guest expectations, and operating philosophies.
3. To be entirely flexible and adapt to rotate within the different sub-departments of the Food & Beverage Division or any other Department of the hotel as assigned.
4. To perform all duties and tasks when rotated and assigned to another Department as per the Master Task List for that Department.
5. To be fully conversant with all services and facilities offered by the hotel.
6. To ensure that health, hygiene, and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
7. To be responsible for the food hygiene and safety of the outlet by ensuring that all equipment is working properly and employees are trained to work safely with it.
8. To perform duties common to all waiters and other duties as may be assigned.
9. To report records of sales, guest complaints, solutions, and all concerns pertaining to personnel or equipment to Supervisor/Manager.
10. To perform opening and closing procedures established for the Place of Work as assigned.
11. To ensure that the inventory par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped. Ensure strict control of inventory of all beverages and keep bar consumables to par level, ordering and rotating.
12. To assist in conducting monthly inventory checks on all operating equipment and supplies.
13. To assist in controlling the requisitioning, storage, and careful use of all operating supplies and equipment (OS&E).
14. To liaise with the Kitchen and the whole Food & Beverage Department on daily operation and quality.
15. To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
16. To be familiar with the policies and procedures concerning fire, emergency evacuation, accidents, bomb threats, law, and order situations.
17. To be fully aware and conversant of Accor spirit values and goals and is responsible for integrating them into day-to-day operations.
18. To be fully aware and conversant of Accor environmental charter and is responsible for integrating them into day-to-day operations.
19. To be fully aware and conversant of ISO9001 and 14001 (for Ibis Hotel) policies and procedures and is responsible for integrating them into day-to-day operations.

Food & Beverage Product:

1. To assist in planning the food & beverage lists and to assist with advertising and promotions.
2. To ensure that only fresh products are used in Food & Beverage preparation.
3. To monitor operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage.
4. To explain the discrepancies in the potential food & beverage cost satisfactorily.
5. To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend beverage combinations and upsell alternatives.
6. To prepare and serve food & beverage orders and provide a courteous, professional, efficient, and flexible service at all times following the hotel's Standards of Performance.
7. To follow the correct sequence of service at the assigned station outlined in the Standard Operating Manual.
8. To continuously learn on customer service, changing menu item specials, and prices.
9. To be fluent in operation of MICROS POS system.
10. To handle money and guest charges accurately.

Guest Services

1. To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and to assure follow-up with guests.
2. To be demanding and critical when it comes to service standards.
3. To ensure that the outlet team projects a warm, professional, and welcoming image.
4. To establish a rapport with guests, maintaining good customer relationships.

General:

1. To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotels policy on Fire, Hygiene, Health, and Safety.
2. To report for duty punctually wearing the correct uniform and name tag at all times.
3. To maintain a high standard of personal appearance and hygiene at all times.
4. To maintain a good rapport and working relationship with staff in the outlet and all other departments.
5. To project at all times a positive and motivated attitude and exercise self-control.
6. To provide a courteous and professional service at all times.
7. To participate in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation.
8. To attend Departmental training for all team members, especially for the newcomers, paying particular attention to courtesy, efficiency, service standards, grooming, diplomacy, and job knowledge.
9. To attend and contribute to all staff meetings, Departmental and Hotel trainings scheduled, and other related activities.
10. To report Lost & Found items in accordance with the hotel's policies and procedures and local legislation in handling lost & found items.
11. To respond to any changes in the restaurant function as dictated by the hotel.

Occasional Duties:

1. To assist in carrying out quarterly, bi-yearly, and yearly inventory of operating equipment as well as conducting monthly par stock.
2. To assist in planning and organizing festive food & beverage promotions within the assigned outlet.
3. To carry out any other reasonable duties and responsibilities as assigned by the F&B Manager.

Qualifications:

1. Diploma in Hospitality Management preferred.
2. Proven experience in administrative support roles, preferably within the hospitality industry.
3. Strong proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) and other relevant software applications.
4. Excellent organizational skills with the ability to prioritize tasks and manage time effectively.
5. Exceptional attention to detail and accuracy in data management and documentation.
6. Excellent communication and interpersonal skills with the ability to interact effectively with diverse stakeholders.
7. Ability to work independently with minimal supervision and as part of a team in a fast-paced environment.
8. Flexibility to adapt to changing priorities and willingness to take on new challenges.

Remote Work:

No

Employment Type:

Full-time