Food and Beverage Supervisor at Lilygate Hotels

Reports To: Assistant Food and Beverage Manager

Position Summary

• Supervisors daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
• Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

Duties and Responsibilities

• Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
• Creates a positive team atmosphere among Team Members.
• Maintains records of staff periodic manner and operating costs.
• Provides feedback and coaching to the Team regularly.
• Understands building capability through Cross training
• Treats all Team Members fairly, with respect.
• Sets high standards for appropriate team behavior on shift.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Handle guest complaints in restaurants.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• Check quality of deliveries of fresh food and baked goods.
• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Ensures new products are executed properly following roll-out.
• Is capable of handling irate customers with a friendly/calm attitude.
• Ensures product quality and great service.
• Shows enthusiasm about guest within the restaurant.
• Is flexible in dealing with changes/problems (e.g., being short staffed).
• Has effectively forecast F&B needs.
• Shifts priorities and goals as work demands change.
• Priorities tasks effectively to ensure most important tasks are completed on time.
• Delegates and follows-up effectively.
• Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
• Seeks, listens and responds to Guest feedback.
• Coaches team on how to exceed Guest expectations.
• Does not blame others; takes accountability for problems.
• Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
• Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Proficiency in Point of sale (POS) software (MICROS), inventory software, Restaurant guest satisfactory tracking software etc.
• Assist in planning regular and special event Menu.

Requirements
Education:

• Degree, High schooling or one year’s Diploma in hotel Management or equivalent.

Experience:

• Has effectively managed Team Members for 3 years.
• Previous experience in similar Job role.
• Coached and improved performance of at least one poorly performing Team member.