The Supervisor is responsible for overseeing the entire food and beverage operation, ensuring exceptional guest experiences, financial performance, and compliance with health and safety regulations. This role involves strategic planning, staff management, menu development, and collaboration with other departments.
Major responsibilities
- Ensure the profitability, efficiency and creativity in each Food and Beverage outlets including banquet functions, and in-room dining.
- Partner with Sales & Marketing to increase exposure and coverage of the Food & Beverage outlets in various local and international media.
- Analyse and control food and beverage cost in order to achieve financial targets.
- Plan menus, prices and promotional events for all Food & Beverage outlets in order to maximise revenue generating opportunities.
- Identify areas for improvement in service and food & beverage quality by reviewing various service quality audit reports, guest feedback from various channels as well as guest incident reports, and formulate action plans.
- Stay attentive to market trends in culinary arts, beverages and service style in order to induce creativity in the operation.
- Role model the standards of performance, appearance and behaviour at all times.
- Responsible for team motivating and forging a performance driven team.
- Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).
- Be part of the Executive Committee team and provide advice and support in decisions and projects relating to the entire hotel.
