The F&B supervisor is responsible for daily supervision and direction of outlet service staff. Assist in the development, implementation and maintenance of quality standards for outlets. Interact with guests to ensure a positive guest experience.
E*
SSENTIAL JOB FUNCTIONS*
1. Maintain complete knowledge of and comply with all departmental
policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all hotel services/features and local attractions/activities/promotions to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Ensure consistent brand standards and compliance with local health regulation are delivered in all areas of the hotel operations.
8. Ensure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and the order takers.
9. Monitor and supervise set up and maintenance of room service area to ensure that it is up to standard.
10. Ensure availability of manpower, supplies, and equipment to ensure positive guest experience.
11. Assist in hiring, scheduling, supervision and control of servers, team leaders, banquet servers, banquet set up and dishwashers.
12. Attend pre-meal meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance.
13. Assist in the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary supplies.
14. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
15. Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
16. Support HR in scheduling staff for safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials among others.
17. Attends all scheduled employee meetings and brings suggestions for improvement.
18. In conjunction with the Director of Food & Beverage, create, establish and execute special themed events whose objective is to maximize income, add value to the experience of our guests and visitors.
19. Establish strategies in conjunction with the Kitchen Manager.
20. Ability to effectively deal with internal and external customers (some of whom will require high levels of patience, tact and diplomacy to diffuse anger), collect accurate information and professionally resolve problems using the brand service recovery process.
21. Good hearing and visual ability in order to detect signs of emergency.
22. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
23. Carry out the role of MOD according to itinerary.
24. Prepare weekly itineraries including the necessary banquet servers according to the events to be realized.
Job Type: Full-time
Pay: $26,500.00 per year
Benefits:
401(k)
Dental insurance
Employee discount
Health insurance
Vision insurance
Shift:
8 hour shift
License/Certification:
Driver's License (Preferred)
Work Location: In person