FnB SUPERVISOR

Job Purpose:
Supervise and ensure smooth, efficient operation of services in the outlets, area or functions where assigned while maintaining direct supervision of assigned staff and ensuring that the preparation and presentation of food complies with the required standards.

Key Result Areas:
Ensure all customers are provided with the best quality of food and service through cost effective and efficient management, assuring continuous improvement of food items.
Ensure that F&B operation is performed in compliance with the EKFC Service Standard including Hygiene and Safety aspects.
Ensure professional supervision of assigned staff by training, provide motivation and counselling to achieve the objectives agreed upon and provide the necessary guidance whenever required.
Demonstrated ability to identify and implement corrective actions arising from incident investigations.
Ensure that the standards of the service, the quality and prices of food items are maintained to a satisfactory level.
Comply with and practice EKFC Occupational Health and Safety Policy and procedures.
Responsible for implementing safe working practices and procedures in accordance with EKFC policies.
Demonstrate ability to identify and implement corrective actions arising from incident investigations.
Apply the Quality Policy and Quality System established in accordance with ISO 9001:2008 international standards and executes all responsibilities according to the department work procedures while reflecting EKFC Quality Policy.

Knowledge, Skills & Minimum Experience:
Education Qualification:
a) Bachelor*s degree holder in Hotel Management or equivalent (must have)

Work Experience:
a) Years of Experience: Minimum 5 years of experience in a supervisory capacity in the Food / Catering Industry

b) Area of Experience: Should have experience in a 4-5 star hotel environment.

Skills:

• High standards of verbal and written communication in English (knowledge of Arabic language will be an advantage).
• Demonstrated ability to manage staff.
• Knowledge of various food service styles.
• Ability to resolve customer complaints and anticipate emerging customer needs to continually improve service standards.
• A professional manner with the ability to work under pressure to meet targets and achieve results.
• Strong planning and organizational skills with the ability to multi-task and manage time effectively.
• Ability to collaborate cross functionally and at all levels and team-based approach including ability to positively manage conflict.
• Delivers effective, well-structured written/ spoken communication, with impact and energy.
• High level of commitment to continuous improvement and adaptability to change.