Food and Beverage Supervisor, Banqueting at AZBIR Hotels

Job Summary

• The Food and Beverage Manager is responsible for the day to day operation of the food and beverage outlets and conference facilities of the hotel and to ensure the highest standards of customer service and product knowledge.

Key Responsibilities

• To prepare daily, weekly and end of month reports and any other statistical information as required
• To be responsible for the preparation of statistical performance and forecast on a weekly and or monthly basis and to assist in the preparation for the F&B department
• To prepare the food and beverage yearly budget
• To prepare the daily reconciliation of the beverage sales and take action whenever necessary
• To ensure all daily revenue is accounted for and posted correctly by cross checking the daily food and beverage revenue figures
• To ensure the numbers of covers are correctly accounted for and posted by cross checking the daily food and beverage figures
• To maximize the food and beverage revenue by promoting up-selling in the restaurants and bars
• To organize and co-ordinate promotional events in the restaurant and bars
• To participate actively during the end of the month stock take of the beverages outlets
• To maintain standard operating procedures for the food and beverage departments
• To ensure there is enough service stock in order to avoid any disturbance in the service delivery of the hotel
• Responsible for the ordering of the beverages
• To liaise with accounts and purchasing department and ensure there is no out of stock item at any time
• Responsible for the cleanliness of the bars and restaurants
• To ensure health and safety requirements are understood and followed by the team members
• To ensure company policies and procedures are understood and adhered to by the team members at all times
• To ensure a high standards of customer service are observed at all time
• To ensure lively and informative briefings are conducted with the team at the start of each shift
• To train, develop and motivate the staff in order to achieve high levels of productivity
• To ensure the team members are looking presentable with clean, ironed uniforms at all times and that team members are wearing name badges at all times
• To ensure the weekly roster is made according the to the forecasted occupancy
• To manage team members' annual leave days throughout the year effectively and according to the level of hotel business
• To carry out appraisals for the food and beverage department
• To ensure the succession plan is in place within the department and in used as a guidance for training and exposure
• To ensure any faulty equipment or lightings are reported to the maintenance department and to follow up
• To be able to operate restaurant, bar and banqueting hi-fi equipment and pa system
• to conduct duty management shift
• To conduct any other reasonable duty as per management instructions

Qualification and Experience

• Bachelor's Degree in Business Administration or a relevant field
• 2 to 3 years proven experience working as a supervisor in the hospitality industry.

Functional Skills and Competency Requirement:

• Safety awareness
• Development of subordinates
• Adaptability
• Technical/professional knowledge
• To be able to take initiative and make decisions.