JOB PURPOSE: The Supervisor is responsible for supporting the management of the F&B operations and ensuring business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.
ACCOUNTABILITIES: Responsibilities include creating and upholding a positive culture, with genuine service and operational excellence through effective systems and a motivating work environment.
1. Supervising day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring quality standards.
2. Ensure daily floorplans, task & station assignments are properly planned & inspected. Understand all employee positions sufficiently to perform duties in employee’s absence.
3. Schedule, input & ensure accurate stock count for managing purchases ranging from equipment to F&B, according to budget/ par levels, managed according to business levels.
4. Ensure sufficient staffing levels are maintained, with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.
5. Assist with the creation and constantly monitor that standard operating procedures are being upheld and improved upon for further effectiveness.
6. Support the review and implement action plans according to reports covering matters ranging from HR, Sales, Finance and guest feedback which must be obtained regularly.
7. Ensure all team members have proficient product & service knowledge along with guest details for smooth operations. Operational and guest challenges must be investigated, resolved & reported to Manager on Duty appropriately and in a timely manner.
8. Assist with administrative duties such as rostering considering productivity as required.
9. Schedule & arrange necessary maintenance, cleanliness & deep cleaning for the venue.
10. Ensure venue adherence to all relevant licensing laws, hygiene & safety guidelines, as well as the team’s adherence to company policies at all times.
11. Any other duties as assigned.
KNOWLEDGE / QUALIFICATIONS: 1. Minimum tertiary education with 4 years experience in the food & beverage or related professional area or 2 year degree from an accredited university in hospitality related major. Minimum 2 years of supervisory experience.
SKILLS:
1. Good leadership, organizational, communication & interpersonal skills, written & conversational English. Outlook & MS Office savvy, good knowledge on wines, spirits, cocktail & barista-skilled preferred.
2. Reliable, attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision
