F&B Supervisor

Job description

General Responsibility

· Oversee all front and back of the house house restaurant operations.
· Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.
· Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.
· Always present a clean and tidy appearance in accordance with the hotel’s grooming standards.
· Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
· Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues
· Maintain quality control for all food and beverage.
· Be reliable and ensure you and all team members are at work on time.
· Project future needs for goods, fruits, beverage staionary ,cleaning product order accordingly.
· Oversee heath code compliance and sanitation standards.
· Carry out all professionally reasonable instructions given by your superior.
· Monitoring inventory for CCG and all equipment required for oulets.
· Conducting regular inspection of despence bar/ launge bar to determine wheather proper standards of hygiens.
· Monitaring the restaurant cash flow and settling outstanding bills.
· Checking in on dining guests to enquire about food and service quality.
· Resolving guests complaints in professional manner.
· Generate weekly, monthly and annual reports.
· Attend quarterly P&L meeting.
· Seek ways to cut waste and decrease operational costs.

PHYSICAL EFFORT:-

This position requires minimal stooping , lifting and substantial walking. All employees must maintain an neat, clean and well-groomed appearance.

WORK CONTACTS:- Daily contact with restaurant manager or F&B manager etc.

WORKING CONDITION:- Must be able to work in a high volume fast paced environment.

Technical Expertise Restaurant Suprvisor

· Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.
· Ensure service style, table top and overall presentation of the product in accordance with the hotel’s image.
· Responsible in making floor assignment during the shift.
· Responsible in keeping the operation running smoothly.
· Find the guest feedback, and take necessary action if something is not match with the standard.

6. Reviewing customers surveysto develop and empliment way to improvecustomer service.

Bar Supervisor

· Monitoring the bar operational, and supporting the bar attendant if required.
· Ability to use standard software application and hotel systems including point of sale systems.
· Plan and control beverage inventory level
· Ensure all established standards of operation are implemented.
· Work together with Accounting to prepare and implement inventory procedures

6. Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.

· Work together with the outlet manager for consistence work performance
· Maintaining effective controls in the Beverage Department.
· Responsible to train staff on daily basis

Desired profile

Qualifications :

General Responsibility

·  Oversee all front and back of the house house restaurant operations.
·  Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.
·  Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.
·  Always present a clean and tidy appearance in accordance with the hotel’s grooming standards.
·  Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
·  Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues
·  Maintain quality control for all food and beverage.
·  Be reliable and ensure you and all team members are at work on time.
·  Project future needs for goods, fruits, beverage staionary ,cleaning product order accordingly.
·  Oversee heath code compliance and sanitation standards.
·  Carry out all professionally reasonable instructions given by your superior.
·  Monitoring inventory for CCG and all equipment required for oulets.
·  Conducting regular inspection of despence bar/ launge bar to determine wheather proper standards of hygiens.
·  Monitaring the restaurant cash flow and settling outstanding bills.
·  Checking in on dining guests to enquire about food and service quality.
·  Resolving guests complaints in professional manner.
·  Generate weekly, monthly and annual reports.
·  Attend quarterly P&L meeting.
·  Seek ways to cut waste and decrease operational costs.

PHYSICAL EFFORT:-

This position requires minimal stooping , lifting and substantial walking. All employees must maintain an neat, clean and well-groomed appearance.

WORK CONTACTS:- Daily contact with restaurant manager or F&B manager etc.

WORKING CONDITION:- Must be able to work in a high volume fast paced environment.



Technical Expertise Restaurant Suprvisor

·  Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.
·  Ensure service style, table top and overall presentation of the product in accordance with the hotel’s image.
·  Responsible in making floor assignment during the shift.
·  Responsible in keeping the operation running smoothly.
·  Find the guest feedback, and take necessary action if something is not match with the standard.

6. Reviewing customers surveysto develop and empliment way to improvecustomer service.

Bar Supervisor

·  Monitoring the bar operational, and supporting the bar attendant if required.
·  Ability to use standard software application and hotel systems including point of sale systems.
·  Plan and control beverage inventory level
·  Ensure all established standards of operation are implemented.
·  Work together with Accounting to prepare and implement inventory procedures

6. Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.

·  Work together with the outlet manager for consistence work performance
·  Maintaining effective controls in the Beverage Department.
·  Responsible to train staff on daily basis