Food & Beverage Supervisor / Food & Beverage Senior Supervisor

 

JOB SCOPE (describe an overall summary of the job responsibilities)
 Contribute to guest satisfaction standards by ensuring that food and beverage services are quickly
addressed, and where possible, anticipate individual needs. Ensure the safety and comfort of guests and
that any requests for service are handled in a courteous and efficient manner.
 The role is responsible for maintaining service quality for highway travelers, corporate guests, and walk-in
customers while ensuring efficient lounge operations in line with company standards and SOPs.
JOB RESPONSIBILITIES (describe the major duties of the role in the order of importance)
 To supervise the consistency of quality and efficiency of food and service.
 Monitor lounge seating, guest flow, and service efficiency during peak travel hours.
 To establish an effective and efficient method for setting orders properly.
 Manage inventory checks and ordering requirements for approval of section head.
 Manages and controls overall expenses of the outlets focusing on higher revenue and profit.
 To ensure cleanliness of service area and guest hallways by establishing and enforcing clean-up schedules.
 To coordinate and execute functions assigned by management.
 To maintain a friendly yet unobtrusive manner with all guests.
 Ensure proper setup of buffet counters, beverage stations, and service areas as per company standards.
 To communicate with the Chef and Food and Beverage Head to discuss menus, marketing strategies and
guest comments and concerns.
 To observe daily conditions of all physical facilities and equipment in the restaurant; makes
recommendations for corrections and improvements as needed.
 The ability to control standards, performance, employees' conduct, dress code, appearance, sanitation, etc.,
according to established policies.
 Prepare daily operational reports, shift handovers, and stock consumption records.
 Understanding of Food and Beverage Manual policies and compliance.
 Maintain highest standards of Quality Assurance and Guest Satisfaction in accordance with set KPIs.
 Familiar with company loyalty programs.
 To promote team work and foster a harmonious working climate.
 To promote good public relation and handle complaints or concerns of guests.
 To promote cleanliness environment in all working area.
 The ability to continually be aware of departmental needs as they relate to production and staffing.
 Responds swiftly and effectively in any hotel emergency or safety situation.
 Understands and adheres to safety, security policies and procedures.
 Understanding of the Crisis Management Manual and Business Continuity Plan. Ability to train colleagues
on these policies apart from conducting drills.
 To train order taker on order taking, menu knowledge, proper selling and techniques.
 Maintains Hygiene standards in line with the Food Safety Standards of the company and conducts training
as necessary.
 The ability to conduct the initial and continual training of all new and current food and beverage service
employees.
 The ability to formulate and recommend changes to improve employees' performance and teamwork.
 The ability to complete and review employee’s performance.
 Any and all other work as required to complete the primary purpose of the position.