Food And Beverage Supervisor at Hotel Bon Voyage

Roles and Responsibilities

• To design the food and beverage program for the hotel together with the GM and the Executive Chef.
• To maintain, administrate and supervise entire F & B Service unit operations of the hotel which includes Restaurant services, Room Service, Bar operations and refreshment, etc.
• To ensure the quality and hygiene of Food and Beverage are maintained at all times.
• To provide guests with maximum efficiency of services, comfort and guest satisfaction in relation to Service areas.
• To ensure hotel standards of uniform and grooming are implanted throughout the unit according to set standards.
• To impart training to the unit staff and evaluate work performance of the staff.
• To hold regular unit meetings.
• To keep and maintain accurate records according to set standards and procedures.
• To implement Standard Operating procedures of the unit.
• To prepare the unit annual budget and control the cost as per the budgets.
• To ensure high performance and maximum efficiency are achieved.
• Through the General Manager to facilitate staff development in the F & B unit through skills development training.
• Promote and assist the maintenance of good internal relations and communications with other departments in the hotel.
• Co-ordinates with Executive Chef and supervises and advises on food presentation, especially with breakfast and dinner buffets.
• Ensures the hotel is adequately stocked with service utensils, beverage and wine stocks.
• Ensures high standards of personal hygiene and cleanliness are maintained by staff in F & B Unit.
• Sets goals, targets for restaurants, bars and follows up on progress.
• Controls F & B operating expenses.
• Involves Chef in planning of menus, deciding of pricing which is market-sensitive.
• Develops wine and beverage lists.
• Provides General Manager with information regarding client satisfaction and activities of competition;
• • Prepares monthly F&B report.
• Promote and participate in the maximisation of unit profitability (in areas listed below - see scope of work).

Working knowledge, skills and competencies and attributes

• F&B skills training
• CoS Controls
• Stock management
• Menu and Beverage Costing
• Appreciation of Menu Engineering Processes
• Knowledge on Cutting edge food and beverage concepts, Wine & Spirits, Cocktails etc.
• Budgeting process and the ability to interpret P&L reports.
• Basic decor skills, food and beverage garnishes and generic hotel trends
• Policies and processes development and follow-up for implementation

Qualifications and Experience

• Ordinary Diploma, Higher National Diploma, Degree in Hotel Management
• Overall 5 years of industry experience with minimum 3 years in the same role.
• Certified Restaurant manager