Food and Beverage Supervisor at The Providence Hotel

Main Duties/ Tasks:

• To assist in ensuring that each food and beverage outlet and Banquet Department are managed successfully 
• To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager/ Chef de Cuisine) who are totally accountable for their profitability
• To assist in co-coordinating the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF & E requirements in line with the compilation of the Annual Business Plan
• To assist the outlet management teams in the preparation and implementation of their annual outlet marketing plans
• To monitor all costs and recommend measures to control them
• To assist in ensuring that the Departmental Operations Budget is strictly adhered to
• To assist in ensuring that all the outlets and Banquet Department are managed efficiently according to the established concept statements
• To assist in ensuring that correct operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual
• To assign responsibilities to subordinates and to check their performance periodically
• To assist any of the outlets and Banquet Department when necessary
• To assist in monitoring service and food and beverage standards in all outlets and Banquets
• To work with the Outlet Managers, Banquet Service Manager, and respective Chefs de Cuisine to take corrective action where necessary
• To handle all guest complaints, requests and enquiries on food, beverage and service
• To establish a rapport with guests, maintaining good guest relationships
• To assist the Management teams in preparing the Annual Marketing Plan with marketing activities which become part of the Annual Business Plan
• To assist in monitoring and analyzing the activities and trends of competitive restaurants, bars and other hotels' banqueting departments
• To assist in ensuring that all Outlet Management Teams and Banquet and Convention Department are fully aware of market needs and trends and that their products meet these requirements
• To assist in training and developing Outlet Heads so that they are able to operate independently 
• To assist in ensuring that each Outlet Head plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers
• To assist in developing departmental trainers and assign training responsibilities

Other Duties/ Tasks:

• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
• To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
• To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
• To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
• To ensure that all employees have a complete understanding of and adhere to the Hotel Employee Rules and Regulations.
• To ensure that all employees provide a courteous and professional service at all times.
• To undertake duties of the Duty Manager as dictated by Hotel’s Duty Managers Roster.
• To adhere to Company and Hotel rules and regulations at all times.
• Ensure that incidents/ accidents are reported without any delays
• Ensure that QHSE – FSMS related training programs are executed
• Identify training requirements of employees and coordinate with concerned trainers (internal) to execute training 
• Ensure that QHSE – FSMS related records are maintained and updated
• participates in incident investigation process
• Plans and coordinate with OH&S officers to conduct mock drills with respect to Occupational health & safety
• Understands the requirements of basic food hygiene and personal hygiene
• Shall maintain the work areas neat and tidy
• Participate in trainings related to Food Hygiene & HACCP
• If responsible complete various checklists/ records associated with work 

Occasional Duties/ Tasks:

• To report any equipment failures/problems to the Maintenance Department
• To pass any maintenance requests to the Maintenance Department
• To participate in any Training/ Developments schemes as recommended by senior management
• To assist the Duty Manager in any task outlined/ detailed by him/her
• To comply with any reasonable request made by management to the best of your ability

Personal Requisite

• Language:    Fluent in English, multilingual ability preferred.
• Education:    MBA or BA in Hospitality Management or equivalent
• Experience:    Several years’ experience in overall operation
• Computer knowledge:    MS Office (Word, Excel, Outlook & PP), Time-Keeping Software, MICROS and other software required
• Personal appearance:    The uniform should be worn with pride and dignity.
• The uniform must be kept clean, tidy and well maintained. 
• Any careless use, wilfully or negligently, will be the sole responsibility of the employee, which will have to cover all expenses related to the repair/ replacement or additional cleaning outside the regular one.
• The personal appearance according to the  Hotel standard must be adhered to at all times.