The F&B Supervisor shall be responsible for overseeing the food and beverage operations, ensuring that our guests receive outstanding service while maintaining the highest standards of quality and efficiency.
DUTIES AND RESPONSIBILITIES
Create and manage staff schedules to ensure optimal coverage during busy periods while considering employee availability and labor laws.
Monitor staff attendance and performance, adjusting schedules as necessary to maintain service levels.
Oversee the reservation process, ensuring accuracy and timely communication with guests.
Greet guests upon arrival and throughout their dining experience, addressing any inquiries or special requests.
Effectively handle and resolve customer complaints or issues, ensuring a satisfactory resolution and maintaining a positive guest experience.
Recruit, train, and develop food and beverage staff, fostering a positive and productive work environment.
Monitor daily operations in food and beverage service areas, ensuring compliance with hotel standards and operational procedures.
Collaborate with the culinary team on menu planning, pricing strategies, and food presentation to enhance guest satisfaction.
Conduct regular inspections of dining areas, kitchens, and storage facilities to ensure cleanliness and adherence to health and safety regulations.
Oversee inventory control processes, including ordering, receiving, and managing stock levels to minimize waste and ensure product availability.
Conduct regular inventory audits and assist with budgeting to maintain profitability in the food and beverage department.
Ensure all food and beverage operations comply with local health and safety regulations, including food handling, sanitation, and workplace safety.
Implement and monitor health and safety training programs for staff to promote a safe working environment.
KEY REQUIREMENT SKILLS AND QUALIFICATION
Degree or Diploma in Hospitality Management, Food & Beverage Management, Culinary Arts, or a related field.
2-4 years of relevant experience in a supervisory or managerial role within the food and beverage industry, preferably in a hotel or restaurant setting.
Strong leadership and interpersonal skills, with the ability to motivate and manage a diverse team.
Excellent organizational and multitasking abilities, with a keen attention to detail.
Proficient in conflict resolution and problem-solving, particularly in high-pressure situations.
Familiarity with food and beverage management software and point-of-sale systems is an advantage.
Strong communication skills, both verbal and written.