F&B Supervisor

Main duties:
RESPONSIBILITIES AND MEANS:
The Restaurant Supervisor performs his/her duties within the framework defined by FBM, the hotel's Policies & Procedures and following the country's laws and regulations in coordination with the AFBM. He/she will have a part in ensuring the smooth running of the following F&B outlets: Restaurants, Food Exchange, Lobby Lounge, Pool Bar
ADMINISTRATIVE RESPONSIBILITIES:
F&B Captain:
• Ensuring relevant items are adequately stocked.
• Ensuring that he/she schedules him/herself to be available and on duty during peak period (frequently opening & closing the operation).
• Attending various F&B meetings such as F&B department meeting, Outlet meeting etc.
Other Responsibilities:
TECHNICAL RESPONSIBILITIES:
General:
• To assist the FBM, AFBM in ensuring that F&B outlets and hotel policies & procedures and minimum standards are being properly adhered too.
• To assist the FBM, AFBM in monitoring service and F&B standard.
• To work closely with the FBM, AFBM and to take corrective action when necessary.
• To carry on special projects assigned by the FBM or AFBM.
• To ensure all staff are there on time and to report any issues to management immediately
Guest Service:
• To personally and frequently verify that guests in the restaurant are receiving the best possible service.
• To spend time in the restaurant and supervise restaurant team to maximize guest satisfaction and revenue.
• To ensure that room service orders are taken, delivered and cleared in accordance with hotel standards
Food and Beverage Product:
• To have deep knowledge of food and beverage items and be demanding and critical when it comes to food quality & presentation.
• To ensure that special set up (promotions etc.) in the various point of sales in due time and according to pre-established specifications.
COMMERCIAL RESPONSIBILITIES:
• To assist identify any improvements for restaurant
HUMAN RESPONSIBILITIES:
Guests:
• To handle complaints and guests suggestions by using the proper channel of delegation and report any issue to management and record in the log book accordingly.
Employees:
• To assist in training and developing staff so that they are able to operate independently
• To assist in training program for their respective employees in co-ordination with the management
• To ensure that his/her team project professionalism and that employees are well groomed and wear impeccable uniforms at all time.
• To ensure that all employees have a complete understanding of and adhere to the Hotel's rules and regulations as well as the hotel's policy related to hygiene and safety.