Food and Beverages Supervisor

Scope of Position:

Responsible for managing the daytoday food and beverage operations of the hotel in a professional manner following legal and sanitation standards and codes basic discipline and reviewing of employees.  Always ensuring that Guests receive fast friendly and efficient food and beverage service and maintains an upbeat atmosphere that appeals to a diverse clientele. Ensure that the department follows all the requirements of the operational standards manual.

This position involves that you assist the F&B Manager with design and review of the menus and maintain records of sales breakdown and staff training. Provide management with related reports on profits losses and variances. Responsible for the control of the inventory in the food and beverage department.

Specific duties responsibilities & Key performance areas

Food and Beverage Service:

• Together with the food and beverage manager to organize and supervise the shifts of the department ensuring that staffing levels are correct and to agreed standards
• Circulate throughout the restaurants bars and banqueting departments maintaining a highly visible profile with Guests and staff
• Know and completely familiar with all menus beverage lists and service offerings to provide prompt and efficient service of all meals snack functions and beverages to the required operating standards manual
• Assist with waiter service to Guests advising Guests on menu and wine choices
• Dissatisfied Guests are acknowledged immediately and attended to without delay
• Notify the food and beverage manager or General Manager of any complaints that were received and how they were solved
• Ensure all kitchens and back of house areas operate effectively and efficiently and maintain the highest level of cleanliness safety and hygiene
• Responsible for food quality presentation and service delivery and ensuring that it is of the highest quality

Administration and stock/equipment control:

• Conduct stock takes of the department as per company policies and procedures.  Assist with the preparation of reports timeously
• Assist the F&B Manager with Planning and coordinating of menus
• Assist with maintaining inventories and par stocks for all areas and assist with placing orders based on business needs and budgetary concerns.  Ensure that consumable and nonconsumable goods are taken care of and correctly stored
• Ensure that the POS system operates effectively and accurately is programmed correctly and all billing in the department accurate and precise.  Report and action any discrepancies immediately
• Responsible for shift cash ups and that all monies paperwork and POS reports are formulated and submitted to the finance department as per company policy
• Be fully conversant with all statutory requirements regarding a food and beverage operation; that all licenses including special licenses are timeously applied for and that the conditions affecting the issues of a liquor License are not jeopardized

Employee Supervision:

• Assist in managing preparation of schedules payroll and workloads for food and beverage staff ensuring maximum efficiency
• Planning organizing and directing team members to ensure the highest degree of Guest satisfaction
• To carry out and ensure that regular OntheJob training is taking place to agreed standards and all relevant paperwork submitted
• Responsible to ensure each staff member is correctly presented in his/her uniform displaying a name badge
• Assist food and beverage manager with performing job evaluations with food and beverage staff
• Maintain and enforce disciplinary procedures within the department with the assistance of the food and beverage or human resources manager

Health & Safety:

• Notify your Manager of any reason you may not be capable of performing your tasks safely
• Participate in workplace consultation on matters pertaining to Workplace Health and Safety as per the hotels agreed arrangements
• Comply with safe work practices by following Accor Health Safety and Environment policies including the use of safe manual handling techniques safe use of hazardous chemicals and machinery working at heights procedures using protective clothing and safety equipment where available and necessary maintaining a clean tidy work environment and any other safety practice promoted and required by the Hotel

• Ensure all equipment is kept in good working order and used only for the purpose for which it was intended
• Attend and actively participate in all WH&S training required of you by the Hotel
• Report any health or safety hazards incidents and injuries to your Manager/Supervisor or Manager on Duty as soon as possible.  Hazards may include unsafe working conditions equipment and machinery faults or damage and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly such as the Injury / Incident Form
• Participate and contribute to the risk assessment process when requested by your Supervisor/Manager
• Work cohesively in conjunction with the hotels rehabilitation program as required
• Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations
• Be fully conversant with departmental fire and evacuation procedures
• Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your supervisor and record on appropriate maintenance report form
• Contribute to cost control through energy conservation correct storage of all materials and use of equipment per operating standards and manufacturers specifications

Systems & Procedures:

• Log and inform your Manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures
• Follow policies and procedures outlined in the Accor Brand Standards Manual Departmental Service Standards / Procedures Manual and Accor Policy Manuals
• Complete all duties and ensure a concise hand over

Guest service and Employee Relationships:

• Always Recognize and greet the guests first
• Respond to any reasonable tasks as assigned by superiors
• Provide efficient friendly and professional service to all guests
• Guest needs and requests are anticipated and acted upon immediately in an efficient manner. Requests outside area of authority are referred immediately to the appropriate personal and followed up on to ensure the Guest is ultimately satisfied
• Lead by example when attending to guest requests.  Show efficiency in constantly striving to provide Total Customer Satisfaction

• Take initiative to ensure that interactions with our customers (internal or external) are positive and productive call the Manager on Duty if difficulties arise
• Work together with trust so that colleagues and management meet the goals of the department/Hotel
• Treat customers and colleagues from all cultural groups with respect sensitivity and transparency
• Take every opportunity to be a salesperson by active selling of special promotions and facilities available within the Hotel
• Implement the Accor values and Accor customer vision to Offer the Best Service to Our Customers
• Colleagues and superiors of the hotel are always dealt with in a polite and helpful manner. Ensure good relationships are always kept with colleagues and superiors and report any personnel differences that may threaten the cohesion of the team and colleagues

Environmental and Social Responsibility:

• Work closely with the hotel in participating where possible in communitybased projects
• Maintain awareness of new initiatives and the continuously growing social economic Program of the hotel     
• Assist with power and electricity usage by not having lights or any electrical appliance on that could be switched off when not in use
• Participate and actively control all forms of waste and ensure accurate recycling of all glass papers plastics aluminum and steel form all areas to waste
• Actively participate in all social development drives with local communities and initiatives
• Actively participate in the food & beverage waste program of the Hotel
• Reduce the use of paper by not printing unnecessarily and recycle used paper

General and other Duties:

• The above listed criteria identify the key areas of responsibility of the position and are not allencompassing description of duties and tasks. The above criteria will be subject to ongoing review and adjustment
• The position required the employee to perform tasks in any area of the hotel as requested by Management from time to time
• Abide by Accor policy on EEO and Harassment in the workplace
• Ensure wherever possible that employees are provided with a workplace free of discrimination harassment and victimization
• The position required the employee to maintain a high standard of personal appearance and hygiene and ensure that uniforms meet with the Hotels requirements and in line with the desired image of the Hotel

• Ensure security and protection of Guests the belongings as best possible report any items left behind by guest
• Be always committed to the safety of Guests and report any suspicious activity in the hotel to the Manager
• Practice Safety always including constant awareness of safety hazard
• Reports to work on time and according to posted schedule
• Agree to continuously improve and develop his/herself by attending scheduled training courses as directed by Management and being committed to making the absolute most of the given opportunity
• Be committed to the highest level of service to the Hotel Guests courtesy to fellow colleagues and a commitment to all environmental social and developmental training initiatives

Hygiene / Personal safety / Environment:

• Ensures the application of hygiene safety and environment regulations
• Applies and ensures application of the hotels security regulations (in case of fire etc.)
• Respects and ensures respect of the hotels commitments to the Environment Charter (saving energy recycling sorting waste etc.)
• Is responsible for the security of people and property in the area under his/her remit

Qualifications :

• 3 years experience as a F&B Supervisor is required 
• Micros experience is essential 
• Hotel experience is prefered 
• Previous experience in highvolume Restaurants within similar supervisory role.
• Strong communication skills.
• A high standard of grooming and presentation.
• A friendly guestfocused attitude with passion for providing exceptional and memorable moments.
• Ability to work a rotating roster including weekends & public holidays.

Remote Work :

No

Employment Type :

Fulltime