Food & Beverage Supervisor

This role requires full availability across 7-days.

To be responsible for and supervise the food and beverage operations to the highest levels of service. Provide a hands-on approach to the overall presentation, service execution and profitability of the departments whilst consistently focusing on exceeding our guests's expectations. Directly mentoring and training all staff with the aid of our SOP/Induction Handbook and leading the team in a creative, engaging and challenging working environment. Ensure that all events are executed to the highest level and that our guests needs and expectations are exceeded.

Responsibilities

· Work alongside the F&B Management team to supervise all outlets of the food and beverage operations. Ensure our standards are achieved and maintained in respect of quality of operations, service culture including staff training and development.

· Serving guests food and drinks – making barista coffees, cocktails, topping up buffet offerings, running food, clearing tables etc. – the whole lot. Leading a team of up to 15 staff by example.

· Must be aware of guest activity at all times, especially when first entering venues and to meet and greet with a smile– i.e. be the best host and face of the business. Have a happy, positive and can-do attitude.

· Presentation must be of a professional level in keeping with the venue worked in and in line with guidelines from management. Ensure all staff are also immaculately groomed on every shift.

· Ensure outlets are set up in an efficient and proper way in line with table floor plans and function requirements; ensure all personnel are aware of SOP for opening, closing and operations.

· Opening/closing procedures including cash up and reporting duties.

· Be revenue focused and cost control attentive, always be seeking new ways to improve turnover and reduce cost to generate greater profit. Sending staff home early when it's quiet.

· Always maintain a hands on approach, working on the floor with the team and leading from the front

· Liaise with guests directly to gather feedback and enhance their experience

· Deal with daily general enquiries and complaints in a professional manner

· Ensure daily F&B logs are always maintained with accurate and relevant information. Follow up on any complaints and issues that arise.

· Maintains effective control over stock ordering, costs and levels, and complete regular stocktakes in liaison with the department head.

· Monitors the departmental staff for daily attendance & time-keeping and ensuring all staff clocks in/out accurately as per rostered shift; or sending staff home early when it is quiet.

· Ensures the department conforms to current Environmental Health laws and all Health & Safety regulations

· Constantly monitors daily cleaning to ensure the ambience and cleanliness of the venues are kept to a high standard.

· Liaises closely with Management to establish good channels of communication and ensure all departments are aware of F&B operations where necessary

· Carries out any other duties as requested by the Management team.

· Implement all new policies and procedures to continually improve the department.

· Adhere to Responsible Service of Alcohol and Approved Manager legislation at all times.

· Dealing with guest complaints and concerns appropriately.

Other:

· Participate in scheduled training and development programs provided by the Hotel to improve self and department standards and attend all meetings as required.

· Follow Hotel procedures with respect to grooming, performance and conduct standards, workplace health and safety, emergency procedures and all other policies and procedures as detailed in the team handbook / department procedure manuals / company policy manuals.

· Ensure customer and staff information or transactions are kept confidential during or after employment with the company.

· This role may require a flexible working roster across each day of the week depending on business requirements and events upcoming.

About You

To be short listed for these great roles, you will need to possess the following skills:

• Energetic, motivated and efficient at multi-tasking while working independently.
• Minimum 2 years F&B experience.
• Multi-outlet experience is highly desirable.
• Honest, punctual, reliable and physically fit.
• Able to work both autonomously and within a team.
• Be revenue focused and cost control attentive, always be seeking new ways to improve turnover and reduce cost to generate greater profit.
• Availability to work weekends and public holidays on a rotating roster when required.

Clear communicator – ability to speak, understand, read & write in English.