F&B Supervisor

Job Description

Role OverviewUnder the general guidance of the Food & Beverage Manager, assess, evaluate and ensure that long-term and short-term goals of all Food & Beverage operations are met. To assist in directing and managing all food & beverage activities. All work will be in line with the Resort?s guidelines and business plan, the division?s business plan, corporate guidelines and service concepts.Main Duties

• Assist, evaluate and ensure food & beverage goals are met
• Record keeping of all day to day activities, filing & maintaining of files
• Coordinating among all sections of Food & Beverage
• Distributing of info to departments & sections
• Assisting Food & Beverage outlets whenever required
• All other secretarial works relevant to the department
• Flexible working hours to be handled
• Participates in development of recognition programmes for staff, advertising
• Promotional programs and campaigns to increase market awareness
• Checks the food & beverage outlets? reservation lists, arrival list & conference
• Challenges employees within department to achieve optimum food cost percentage
• Monitors food & beverage sales
• Plans and co-ordinates in-house activities and package plans with Food & Beverage Manager & Executive Chef
• Use guest feed back to identify and correct F& B weaknesses
• Motivate & support techniques available to help subordinates to achieve their departmental targets.
• Responsible for planning of training and development of employees in order to minimize staff turnover, rewards superior performance and produce a harmonious working environment.
• Monitors employees performance and development by providing direction and feedback to employees in adherence to service procedures.
• To be aware of planned local sales promotions in order to maintain competitiveness.
• To check competitors facilities and pricing policies to best position Food & Beverage operation in the local market
• Utilizes leadership skills and motivation to maximize employee productivity and satisfaction
• Monitors department?s overall service and team work daily, and makes recommendations for improvement to outlet in-charges
• With Executive Chef, maintains an updated recipe file for all food and beverage items to include:
• sales history
• sales mix
• actual costs
• potential costs
• par stocks
• production time
• Helping other departments in their day to day operations when the time permits
• Attends meetings and training required by the F&B Manager
• Assists colleagues to perform similar or related jobs when necessary
• Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently
• Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual
• Continuously seeks to endeavor and improve the department?s efficient operation, and knowledge of own job function

• Assists the F&B Manager to make sure the food & beverage departments follow all applicable laws
• Assists in ensuring highest levels of guest satisfaction by providing quality guest services and products within corporate standards
• Is proficient in all food & beverage procedures

• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the Resort?s fire, emergency, and bomb procedures
• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees
• Ensures that employees work in a safe manner that does not harm or injure self or others
• Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division
• Ensures the safety of the people and property within the premises by applying Resort regulations, adhering to existing laws and regulations
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
• Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department

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