Food and Beverage Supervisor at The Providence Hotel

PURPOSE OF JOB:

To assist the FBM/ AFBM in ensuring that the food and beverage outlets and Banquet Department are managed as successful, ensuring maximum guest satisfaction consistent with the Hotel Standards through planning, organizing, directing and controlling the food and beverage operation and administration
To ensure that follow the instructions given by the FBM/ AFBM at all times.

ESSENTIAL FUNCTIONS/ SUCCESS PROFILE

Exceed Customer Expectations

• Anticipate and take action to meet and exceed others needs and expectations
• Continually search for ways to increase customer satisfaction
• Thrive on providing service to others

Communicate with Others

• Speak clearly and listen effectively
• One-on-one and in group settings
• Ppossess basic writing skills

Demonstrate Team Spirit & Cooperation

• Enjoy working with others to achieve common goals and objectives
• Display upbeat attitude, even under pressure
• Volunteer as needed to help ensure team success

Act with Professionalism & Integrity

• Conduct business respectfully
• Ethically, and honestly
• Value the diverse background of others

Taking Responsibility

Take Ownership

• Be personally accountable for achieving results in a timely fashion and commit to follow-up
• Take ownership of both positive and negative outcomes of work performance

Resolve problems without blaming others

Learn, Develop, & Adapt to Change
Actively pursue self-development; learn from experience; modify behaviour based on feedback
Demonstrate flexibility in handling change, unclear situations, shifting priorities, and new job requirements

Learn, Develop, & Adapt to Change

• Work without close supervision
• Use good judgment
• Make sure tasks are completed on time, without error, and up to quality standards

Prioritize activities based on time and attention needed for completion

Attend to Detail

• Ensure all job duties are performed with care and attention to detail
• Personally check work to ensure accuracy
• Understand how the details affect the big picture

2.4. Delivering Results
2.4.1 Demonstrate Functional Excellence
• Possess, apply, and continually develop the specific technical knowledge and job skills/requirements needed for effective job performance
2.4.2 Commit to Quality
• Ensure high quality, excellence, and value in work processes and outcomes produced with a commitment to meeting or exceeding standards
2.4.3 Follow Policies & Procedures
• Perform job tasks based on established policies and procedures
• interpret and apply policy correctly in all situations
2.4.4 Take Direction
• Follow instructions with flexibility to shift priorities upon request
• accept direction with a positive attitude and sense of urgency
• understand and respect chain of command
2.5 Multitask
• Shift back and forth efficiently between two or more activities, balancing priorities effectively
2.5. ENERGY PRESERVATION
• Motivates and inspire others 
• Takes ownership
• Drives continuous improvement
• Demonstrates financial acumen
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

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.