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F&B SUPERVISOR
Summary
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
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
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