FB Supervisor

Roles and responsibilities

You will support the overall Food & Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to minimise food and beverage costs. You will manages the day-to-day operation of F&B Accounting. Further you will record F&B costs, adhere to all cost control procedures and review purchase procedures for all F&B items. This role is important for the hotel as your action will positively influence our profit.

Qualifications

College diploma in Hotel Management or related field
Previous experience in Food & Beverage/Restaurant and Banquet operation
Passion for leadership and teamwork
Eye for detail to achieve operational excellence
Excellent guest service skills
Staff Management

Supervise and coordinate the activities of F&B staff, including servers, bartenders, and kitchen staff.
Conduct training for new employees and ongoing training for existing staff on service standards and menu offerings.
Customer Service

Ensure exceptional service is provided to all guests, addressing any concerns or complaints promptly.
Assist guests with menu selections and provide detailed descriptions of food and beverage offerings.
Operational Oversight

Oversee daily operations of the F&B department, including opening and closing procedures.
Monitor inventory levels and assist with ordering supplies and managing stock.
Quality Control

Ensure compliance with health and safety regulations, as well as food quality and presentation standards.
Conduct regular inspections of dining areas and kitchen to maintain cleanliness and organization.
Reporting and Administration

Prepare reports on sales, labor, and other operational metrics for management review.
Assist in budgeting and financial planning for the F&B department.

Desired candidate profile

Desired Candidate Profile: F&B Supervisor

Educational Qualifications

• High School Diploma: Required; a degree in hospitality management or a related field is preferred.

Experience

Key Skills

• Leadership Skills: Ability to effectively lead and motivate a team, fostering a positive and productive work environment.
• Customer Service Orientation: Strong focus on delivering exceptional service and enhancing guest experiences.
• Communication Skills: Excellent verbal and written communication skills for interacting with staff and guests.

Personal Attributes

• Problem-Solving Skills: Proactive in identifying issues and developing effective solutions.
• Attention to Detail: Keen eye for quality in food presentation and service standards.
• Adaptability: Flexible and able to handle changing situations and priorities in a dynamic environment.

Technical Skills

• Point of Sale (POS) Systems: Familiarity with POS software and inventory management systems.
• Basic Computer Skills: Proficient in using Microsoft Office Suite and other relevant software.

Additional Qualifications

• Knowledge of Food Safety Regulations: Understanding of health regulations and best practices in food and beverage service.
• Culinary Knowledge: Familiarity with food preparation and beverage service can be beneficial.