As the Supervisor, you will be trained to be responsible for ensuring the delivery of exceptional guest experiences, while effectively planning and managing F&B orders and staff.
Your primary objective will be to maximize sales and revenue by consistently meeting and exceeding customer expectations, fostering employee engagement, and maintaining a strong focus on quality and efficiency.
By implementing innovative strategies and maintaining high standards, you will play a pivotal role in driving the success of our F&B department and enhancing overall guest satisfaction.
Main Responsibilities:
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
- Coordinate daily Front of the House and Back of the House restaurant operations.
- Manage restaurant's good image and suggest ways to improve it.
- To carry out any reasonable duty to assist in the smooth running of the kitchen and hotel.
- To prepare duty rotas for your staff to always ensure adequate cover considering the seasonality of the business and to keep overtime to a minimum.
Staff responsibilities:
- Lead F&B team by attracting, recruiting, training and appraising talented personnel.
- Train new and current employees on proper customer service practices.
- Appraise staff performance and provide feedback to improve productivity.
- Provide a two-way communication with staff members and other management
- Organize and supervise shifts in relation to company procedures and the hotel schedule working with other members of management and the company director.
Health and Safety responsibilities:
- Comply with all health and safety regulations and ensure compliance with sanitation and safety regulations.
- To observe and follow the guidelines and principles set out in any policy and procedures produced within the establishment.
- Ensure that all H.A.S.A.W. Act 1974 and Health and Safety policy affecting the department and all fire regulation and procedures are in place and all bar and restaurant staff have received the correct training.
- Work with others to maintain Health and Safety control.
- To ensure the use, issue and care of all cleaning materials and equipment is controlled to maximum benefit, whilst considering health and safety regulations.
Customer responsibilities:
- Deliver superior service and maximize customer satisfaction.
- Identify customers' needs and respond proactively to all of their concerns.
- Strive to continuously improve the overall dining experience for guests.
- Regularly review product quality and research new vendors.
- Recommend ways to reach a broader audience (e.g. discounts and social media ads).
Operational responsibilities:
- Implementing strategies to maximize sales and profitability.
- Estimate future needs for goods, kitchen utensils and cleaning products.
- Work with the director and management team to produce new policies and procedures and ensure they are being followed.
- Report to director and other management regarding sales results, productivity and financial performance.
- Promote the brand in the local community through word-of-mouth and restaurant events.
- To undertake any other duty and responsibility considered to be consistent with the role.
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