Responsible for all aspects of the day to day operation of the specified area whilst on shift; maintaining the established service standard; and upholding the policies and procedures of the outlet and the Hotel.  Food and Beverage Supervisors may be responsible for forecasting rosters and keeping payroll costs in line, whilst achieving profit budget.  People management skills are to be effective in supervising a diverse group of individuals, recruitment and training being implemented in a satisfactory manner.

Responsibilities

• Attend to guest’s needs and desires immediately.
• To effectively co-ordinate the supervision of food and beverage outlets as rostered.
• To ensure efficient and effective inter-department interaction within the hotel at all levels.
• To ensure the presentation of neat, clean and functionally operating departments, ensure any issues with maintenance and cleaning is actioned immediately.
• Ensure proper training for all food and beverage team members so that services levels are consistent and professional.
• Ensure the department including public areas, store rooms, and offices are kept in a clean, organised manner at all times.
• Team members are to always be professionally presented with correct grooming, uniforms and name badges to be worn at all times.
• Participate in the planning and conducting of theoretical and on-the-job training.
• Comply with, and ensure adherence to all of the Hotel’s policies & procedures.
• Ensure that all areas are stocked to appropriate par levels.
• Have a full knowledge of, and practice all of the established Hotel occupational health and safety guidelines (OH&S).
• Maintain an effective reservations system for table bookings.
• Ensure all cashiering policies and procedures are followed.
• Ensure the protection and maintenance of all operating equipment in conjunction with the maintenance manager.
• Ensure all possible controls are in place to deter any cash or stock losses.
• Give assistance to other departments or outlets when required.
• Attend all scheduled meetings.
• Perform any other duties as directed by senior Hotel management.
• Ensure the security of the area, especially for after hours, that doors and fridges are secured and that all items are locked away prior to closing.
• Audit of daily revenue charges and covers
• Ensure accurate reporting of all issues.
• Weekly requisition of stock to maintain par levels and assist with monthly stock counting for ME.
• Ensure there is an open communication channel with other F&B personnel to provide solid teamwork within the F&B department.

RSA