Food & Beverage Supervisor at Precious Palm Royal Hotel

POSITION SUMMARY:

Supervise all phases of the restaurant, bar and kitchen functions/activities in the Hotel; assist to coordinate the departmental activities on a daily basis.

Manage daily restaurant operations and assist with menu planning, maintain safety and hygiene standards and assist kitchen staff, waiters and bartenders to attend to customers/guests     during peak or busy periods or whenever there’s shortage of manpower in any of the unit. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the hotel F&B department.

F&B SUPERVISOR DUTIES AND RESPONSIBILITIES:

• Oversea the dining area, supervise food and beverage service staff in accordance with operating policies of the hotel.
• Creates a positive team atmosphere among Team Members.
• Maintain records of staff periodic manner and operating costs.
• Provide feedback and coaching to the Team regularly.
• Understand building capability through Cross training
• Treat all Team Members fairly, with respect.
• Set high standards for appropriate team behavior on shift.
• Work with all the food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Handle guest complaints in the restaurant and bar.
• Assist to check the quality of deliveries of fresh food and baked goods.
• Assist to arrange for maintenance and repair of equipment and other services.
• Ensure new products are executed properly the following roll-out.
• Seek, listen and respond to Guest feedback.
• Coach team on how to exceed Guest expectations.
• Assist in planning regular and special event Menu.
• Oversee catering functions, in house and off site.
• Responsible for the overall sanitation and cleanliness of the work and storage areas
• Ensure proper usage and good working condition of all equipment, furniture and fixture in all the units.
• Provide excellent customer service and ensure customer needs are met.
• Should have depth Knowledge of Food and Beverage preparation and presentation.
• Guide the Waiters or Waitresses in set up of tables and place settings.
• Be familiar with all current and upcoming event details.
• Should be able to work under pressure and also work in long or break shifts.
• Assist the Manager with scheduling, training and performance management.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
• Have control over the kitchen, bar and Restaurant staff to ensure smooth running.
• Ensure the re-order level is maintained for foods and drinks at all times.
• Join to train staff to ensure conformity and uniformity of service.
• Ensure kitchen and bar staff balance their shift stocktaking before leaving on daily basis.
• Ensure customer’s order is well taken and guaranteed satisfaction.
• Ensure proper preservation of foods and monitoring of drinks, glasses etc.
• Assist the manager to prepare staff weekly duty roaster.
• Any other duties that may be assigned by manager/management from time to time.