FB Supervisor

Roles and responsibilities

To ensure that the Restaurant is managed efficiently according to the established concept statements.
To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
To assign responsibilities to subordinates and to check their performance periodically.
To be on the floor at all times.
To assist in the operations during busy periods.
To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the Restaurant is adequately equipped
Staff Management and Supervision

Team Leadership: Supervise and guide F&B service staff, including waiters, bartenders, and other front-of-house personnel.
Training: Ensure that staff are trained in customer service, product knowledge, and proper food handling.
Scheduling and Staffing: Create work schedules for staff to ensure adequate coverage during service hours, adjusting for peak periods or special events.
Motivation and Performance Management: Motivate the team to perform to the best of their abilities, provide feedback, and address performance issues as needed.
Guest Service and Experience

Customer Relations: Ensure a high level of customer service and satisfaction by addressing complaints, resolving issues, and exceeding guest expectations.
Supervision of Service: Oversee food and beverage service to ensure that everything is served in a timely manner and to the highest quality.
Special Requests: Assist in fulfilling special requests, including dietary requirements or specific preferences of guests.
Greeting and Seating Guests: In some establishments, the F&B Supervisor may assist with seating guests, making sure the seating arrangements are appropriate for guest numbers and needs.
Quality Control

Food and Beverage Quality: Monitor the quality and presentation of food and beverages being served to ensure that they meet the restaurant's standards.
Hygiene and Cleanliness: Maintain cleanliness in dining and service areas, ensuring that both front-of-house and back-of-house meet sanitation standards.
Consistency: Ensure that the standards of service and food presentation are consistent with the brand or establishment's reputation.

Desired candidate profile

Diploma or degree in vocational hospitality
3-4 year experience in 4-5 star Hotel
Full compliance with HACCP standards and certification
Leadership: Strong team management skills, with the ability to motivate and guide a diverse team.
Customer Service: Exceptional communication and interpersonal skills, with a focus on delivering outstanding service to guests.
Attention to Detail: A keen eye for detail, ensuring that service quality, food presentation, and cleanliness are always maintained to high standards.
Problem-Solving: Ability to think quickly and resolve issues efficiently, particularly during peak periods or when problems arise.
Time Management: Capability to manage time effectively, multitasking during service and managing staff schedules.
Knowledge of Food and Beverage: In-depth understanding of menu items, preparation techniques, food pairings, and beverages.
Financial Acumen: Basic understanding of budgeting, cost control, and financial management related to F&B operations.
Health and Safety Knowledge: Knowledge of health regulations, safety standards, and food hygiene practices.
Conflict Resolution: Ability to handle guest complaints or service issues in a diplomatic and professional manner.