Food and Beverages Supervisor

Company Description

Vivari is about excelling in every interaction and exceeding every expectation.

Vivari Hotel and Spa is a distinctively different destination that defies all expectations, offering discerning guests an integrated approach to complete wellness, from the tranquil setting to the rejuvenating therapies, to the beauty theatre. Rooted in the spirituality of Sanskrit mythology, Vivari is a soulful expression of holistic upliftment that promises to provide each guest with an entirely unforgettable experience.

Set within an exquisitely expansive, tranquil eco-estate in Mogale City, mere kilometres from the Cradle of Humankind, Vivari Hotel and Spa is a serene sanctuary that has been magnificently curated to deliver the most superior service, luxurious settings, aesthetic excellence and exceptional experiences. We pride ourselves on offering our guests leading aesthetic treatments in a most luxurious setting.

We are proud to pioneer an entirely new concept in the South African travel industry – medical tourism. We are driven to provide guests with an unparalleled experience in medical tourism, professional cosmetic surgery and unique hospitality services using a well-motivated and highly expert team and innovative medical technology. The hotel provides the perfect post-operative setting to rest, recover and reconnect.

We pride ourselves on our intuitive approach to our guests’ well-being, adopting a holistic approach to achieving a harmonious ambience and holistic wellness. The state-of-the-art spa, theatre and restaurant facilities immerse guests within a restful, sophisticated space to relax, work, feast and rejuvenate unlike any other.

Job Description
Scope of Position:
Responsible for managing the day-to-day food and beverage operations of the hotel in a professional manner, following legal and sanitation standards and codes, basic discipline and reviewing of employees. Always ensuring that Guests receive fast, friendly, and efficient food and beverage service, and maintains an upbeat atmosphere, that appeals to a diverse clientele. Ensure that the department follows all the requirements of the operational standards manual.

This position involves assisting the F&B Manager with design and review of the menus and maintaining records of sales breakdown and staff training. Provide management with related reports on profits, losses, and variances. Responsible for the control of the inventory in the food and beverage department.

Specific Duties, Responsibilities & Key Performance Areas
Food and Beverage Service:

1. Together with the food and beverage manager, organize and supervise the shifts of the department, ensuring that staffing levels are correct and to agreed standards.
2. Circulate throughout the restaurants, bars and banqueting departments, maintaining a highly visible profile with Guests and staff.
3. Know and be completely familiar with all menus, beverage lists and service offerings to provide prompt and efficient service of all meals, snacks, functions and beverages to the required operating standards manual.
4. Assist with waiter service to Guests, advising Guests on menu and wine choices.
5. Dissatisfied Guests are acknowledged immediately and attended to without delay.
6. Notify the food and beverage manager or General Manager of any complaints that were received and how they were solved.
7. Ensure all kitchens and back of house areas operate effectively and efficiently and maintain the highest level of cleanliness, safety and hygiene.
8. Responsible for food quality, presentation and service delivery and ensuring that it is of the highest quality.

Administration And Stock/equipment Control:

1. Conduct stock takes of the department as per company policies and procedures. Assist with the preparation of reports timeously.
2. Assist the F&B Manager with planning and coordinating of menus.
3. Assist with maintaining inventories and par stocks for all areas and assist with placing orders based on business needs and budgetary concerns. Ensure that consumable and non-consumable goods are taken care of and correctly stored.
4. Ensure that the POS system operates effectively and accurately, is programmed correctly and all billing in the department is accurate and precise. Report and action any discrepancies immediately.
5. Responsible for shift cash ups and that all monies, paperwork and POS reports are formulated and submitted to the finance department as per company policy.
6. Be fully conversant with all statutory requirements regarding a food and beverage operation; that all licenses, including special licenses, are timeously applied for and that the conditions affecting the issues of a liquor License are not jeopardized.

Employee Supervision:

1. Assist in managing preparation of schedules, payroll and workloads for food and beverage staff ensuring maximum efficiency.
2. Plan, organize, and direct team members to ensure the highest degree of Guest satisfaction.
3. Carry out and ensure that regular On-the-Job training is taking place to agreed standards, and all relevant paperwork submitted.
4. Ensure each staff member is correctly presented in his/her uniform displaying a name badge.
5. Assist food and beverage manager with performing job evaluations with food and beverage staff.
6. Maintain and enforce disciplinary procedures within the department with the assistance of the food and beverage or human resources manager.

Health & Safety:

1. Notify your Manager of any reason you may not be capable of performing your tasks safely.
2. Participate in workplace consultation on matters pertaining to Workplace Health and Safety, as per the hotel's agreed arrangements.
3. Comply with safe work practices by following Accor Health, Safety and Environment policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel.
4. Ensure all equipment is kept in good working order and used only for the purpose for which it was intended.
5. Attend and actively participate in all WH&S training required of you by the Hotel.
6. Report any health or safety hazards, incidents and injuries to your Manager/Supervisor or Manager on Duty as soon as possible.
7. Participate and contribute to the risk assessment process when requested by your Supervisor/Manager.
8. Work cohesively in conjunction with the hotel’s rehabilitation program, as required.
9. Maintain standards of hygiene for food handling and presentation as prescribed by council/legislative regulations.
10. Be fully conversant with departmental fire and evacuation procedures.
11. Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your supervisor and record on appropriate maintenance report form.
12. Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers specifications.

Systems & Procedures:

1. Log and inform your Manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures.
2. Follow policies and procedures outlined in the Accor Brand Standards Manual, Departmental Service Standards / Procedures Manual and Accor Policy Manuals.
3. Complete all duties and ensure a concise hand over.

Guest Service And Employee Relationships:

1. Always recognize and greet the guests first.
2. Respond to any reasonable tasks as assigned by superiors.
3. Provide efficient, friendly, and professional service to all guests.
4. Anticipate and act upon Guest needs and requests immediately in an efficient manner.
5. Lead by example when attending to guest requests.
6. Take initiative to ensure that interactions with customers (internal or external) are positive and productive.
7. Treat customers and colleagues from all cultural groups with respect, sensitivity, and transparency.
8. Take every opportunity to be a “salesperson” by actively selling special promotions and facilities available within the Hotel.
9. Implement the Accor values and customer vision to ‘Offer the Best Service to Our Customers’.
10. Ensure good relationships are always kept with colleagues and superiors.

Environmental And Social Responsibility:

1. Work closely with the hotel in participating where possible in community-based projects.
2. Assist with power and electricity usage by not having lights or any electrical appliance on that could be switched off when not in use.
3. Participate and actively control all forms of waste and ensure accurate recycling of all glass, papers, plastics, aluminum, and steel from all areas.
4. Actively participate in all social development drives with local communities and initiatives.
5. Reduce the use of paper by not printing unnecessarily and recycle used paper.

General And Other Duties:

1. The above listed criteria identify the key areas of responsibility of the position and are not all-encompassing description of duties and tasks.
2. The position requires the employee to perform tasks in any area of the hotel as requested by Management from time to time.
3. Abide by Accor policy on EEO and Harassment in the workplace.
4. Ensure wherever possible that employees are provided with a workplace free of discrimination, harassment, and victimization.
5. The position requires the employee to maintain a high standard of personal appearance and hygiene.
6. Ensure security and protection of Guests' belongings as best possible.
7. Be always committed to the safety of Guests and report any suspicious activity in the hotel to the Manager.
8. Practice Safety always including constant awareness of safety hazards.
9. Reports to work on time and according to posted schedule.
10. Agree to continuously improve and develop by attending scheduled training courses as directed by Management.

Hygiene / Personal Safety / Environment:

1. Ensures the application of hygiene, safety, and environment regulations.
2. Applies and ensures application of the hotel's security regulations (in case of fire etc.).
3. Respects and ensures respect of the hotel's commitments to the "Environment Charter".
4. Is responsible for the security of people and property in the area under his/her remit.

Qualifications:

1. 3+ years experience as a F&B Supervisor is required.
2. Micros experience is essential.
3. Hotel experience is preferred.
4. Previous experience in high-volume Restaurants within similar supervisory role.
5. Strong communication skills.
6. A high standard of grooming and presentation.
7. A friendly, guest-focused attitude with passion for providing exceptional and memorable moments.
8. Ability to work a rotating roster including weekends & public holidays.

Additional Information:
Should you not receive feedback on your application after one week of submission consider your application unsuccessful.