Food and Beverage Supervisor

Supervise, train, and inspect the performance of assigned Staff, ensuring that all procedures are completed to the Hotel standards. Assist where necessary to ensure optimum service to guests.

• At least 2 years previous experience or certificate or management role/Diploma in business management or Hospitality.

• Customer service experience.

• Team management skills.

• Strong organizational skills.

• Strong problem-solving skills.

• Availability to work shifts including weekends and holidays.

• Food Handlers

• Ability to work shifts and Sundays/Holidays.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.

• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

• Resolve guest complaints, ensuring guest satisfaction.

• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.

• Maintain complete knowledge of service requirements for assigned functions:

  a) Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish, and method of presentation.

  b) Particular characteristics/descriptions of wines/champagnes ordered.

  c) Prices for specified selections on cash functions.

  d) Groups' names and background.

  e) Type of functions and expected attendance/guarantee numbers.

  f) Scheduled hours of service.

  g) Special requests/arrangements.

  h) Order of service, traffic flow in room.

  i) VIPs.

• Organize all assigned functions and complete preparation work in accordance to departmental standards. Follow up on special arrangements to ensure compliance with such.

• Check storage areas for proper supplies, organization, and cleanliness. Complete requisition for additional supplies needed and submit to Manager.

• Inspect the scheduled function area/room for cleanliness, working condition, and proper furniture/equipment set up; rectify any deficiencies with respective departments.

• Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Ensure agreement of delivery times, amounts, and special arrangements. Communicate service needs throughout the function.

• Prepare station assignments for Servers according to group requirements and Hotel standards. Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout

• Ensure that assigned staff has reported to work, coordinate breaks for assigned staff. Inspect grooming and attire of staff; rectify any deficiencies.

• Ensure all closing duties for staff are completed before staff sign out.