Food & Beverage Supervisor
Purpose of the role: Taking conference and banqueting bookings and dealing with follow up correspondences. Doing show rounds with customers and up‑selling the hotel’s conference and banqueting facilities in the process.
Responsibilities
- Ensure that function rooms are set up to the required standard.
- To maintain an excellent level of customer care by ensuring that conference and banqueting delegates as well as hotel guest’s needs are met.
- Ensure that customers receive a courteous, friendly and efficient service at all times.
- Maintain close daily communication with the kitchen with regards to beverage as well as food needs for functions.
- Familiarise yourself with clients who use the hotel frequently relating to the days business.
- Point of contact on the day for conference and events.
- Overseeing the setup of rooms, ensuring match clients spec and all clean prior to arrival.
- Liaise with the General Manager and ensure that food outlets are staffed according to the business levels as determined by Hotel Sleepers, Function Sheets and Events Diary.
- To maintain the highest standard of Food and general hygiene, ensuring that all aspects of Health and safety are complied with and cleaning schedules are followed.
- Ensure that waiting staff are fully trained in the operation of the till and that all security procedures are carried out.
- Ensure kitchen is left clean and tidy following caterers.
- Managing the event/conference on the day.
- Ensure that customers receive a courteous, friendly and efficient service at all times.
- To have complete knowledge of all food and beverage items available.
- Oversee the bar – beer lines/waste and control stock.
- To ensure stock rotation procedures are followed and managed accordingly.
- To ensure daily cash readings are done according to Company standards.
- To make sure that all staff meals and drinks are recorded in the designated record books.
- To be familiar with food and licensing laws.
- To ensure that Food and Beverage staff are dressed in uniform according to Hotel and Company Standard.
- To attend any company training as required.
- To undertake any other reasonable requests as made by the management including conducting show rounds in the absence of the General Manager.
- Problem solving any issues that arise.
Qualifications
- To be flexible.
- Have a “can do” attitude.
Skills and Abilities
- Be able to prioritise, organise a team and large work load.
- Able to provide work of a high standard and to execute duties with an eye for detail.
- To ensure provision of first class customer service by F&B team members, setting a personal example at every opportunity.
- To develop and manage relationships with internal and external customers.
- Considers the business when creating customer experiences and services.
- Be able to identity sales opportunities to gain revenue for the hotel.
- Encourages open and regular communication across the organisation.
- Sets clear expectations.
- Appreciates the value of both tradition and new ideas.
- Spots commercial opportunities and shows how they can be achieved.
- Considers the demands on other parts of the business as well as their own.
- Gives praise little and often.
Experience
- Knowledge of wines, spirits and food service.
- Working within the field of providing an outstanding service in a restaurant.
Requirements
- A passion for food and service.
- A creative flair.
- Flexible approach to working hours.
- Live within a reasonable commuting distance to the hotel.
Competency
- Think Customer.
- Communication & Trust.
- Taking Personal Responsibility.
- Encouraging Excellence & commercial Success.
- Working Together.
Special Notice
During the course of duty you will have access to certain information which demands the utmost confidentiality and discretion must be exercised at all times.
Additional Information
Due to the nature of the industry, flexibility in working hours is essential.
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