Company Description
Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitalityis a work of heart,
Join us and become a Heartist®.
Job Description
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 hotels conference and banqueting facilities in the process.
1. Ensure that function rooms are set up to the required standard
2. To maintain an excellent level of customer care by ensuring that conference and banqueting delegates as well as hotel guest’s needs are met.
3. Ensure that customers receive a courteous, friendly and efficient service at all times.
4. Maintain close daily communication with the kitchen with regards to beverage as well as food needs for functions.
5. Familiarise yourself with clients who use the hotel frequently relating to the days business.
6. Point of contact on the day for conference and events
7. Overseeing the setup of rooms, ensuring match clients spec and all clean prior to arrival
8. 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.
9. 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.
10. Ensure that waiting staff are fully trained in the operation of the till and that all security procedures are carried out.
11. Ensure kitchen is left clean and tidy following caterers
12. Managing the event/conference on the day
13. Ensure that customers receive a courteous, friendly and efficient service at all times.
14. To have complete knowledge of all food and beverage items available.
15. Oversee the bar – beer lines/waste and control stock.
16. To ensure stock rotation procedures are followed and managed accordingly.
17. To ensure daily cash readings are done according to Company standards.
18. To make sure that all staff meals and drinks are recorded in the designated record books.
19. To be familiar with food and licensing laws.
20. To ensure that Food and Beverage staff are dressed in uniform according to Hotel and Company Standard.
21. To attend any company training as required.
22. To undertake any other reasonable requests as made by the management including conducting show rounds in the absence of the General Manager.
23. Problem solving any issues that arise
From time to time you may be required to work in other department’s dependant on business needs. The company will ensure you are fully trained before being asked to do so.
Qualifying Person Specification
24. To be flexible
25. Have a “can do” attitude
Skills and Abilities
26. Be able to prioritise, organise a team and large work load
27. Able to provide work of a high standard and to execute duties with an eye for detail
28. To ensure provision of first class customer service by F&B team members, setting a personal example at every opportunity
29. To develop and manage relationships with internal and external customers
30. Considers the business when creating customer experiences and services
31. Be able to identity sales opportunities to gain revenue for the hotel
32. Encourages open and regular communication across the organisation
33. Sets clear expectations
34. Appreciates the value of both tradition and new ideas
35. Spots commercial opportunities and shows how they can be achieved
36. Considers the demands on other parts of the business as well as their own
37. Gives praise little and often
Qualifications
Knowledge, Education & Qualification
38. O’level/GCSE
39. Intermediate food hygiene certificate
40. COSHH training
41. First aid training
42. A working knowledge of staff planning, training and development including payroll & rota’s
Experience
43. Knowledge of wines, spirits and food service
44. Working within the field of providing an outstanding service in a restaurant
Other requirements
45. A passion for food and service
46. A creative flair
47. Flexible approach to working hours
48. Live within a reasonable commuting distance to the hotel
Competency
49. Think Customer
50. Communication & Trust
51. Taking Personal Responsibility
52. Encouraging Excellence & commercial Success
53. Working Together
Additional Information
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.
Due to the nature of the industry, flexibility in working hours is essential.
Additional Information
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Role will include a variety of hours to cover the business which will include a mixture of service shifts across breakfast and evening's. Applicant ideally will have their own transport or be flexible to meet these requirements.