F & B Supervisor Al Forsan International Sports Resort

Conditions of Work

Under the general guidance of the Food & Beverage Manager/Director assess, evaluate and ensure that long-term and short-term goals of all Food & Beverage operations are met. To assist in directing and managing all food & beverage activities. All work will be in line with the hotel’s guidelines and business plan, the division’s business plan, and Radisson SAS corporate guidelines and service concepts.

Role Overview

ASSIST, EVALUATE AND ENSURE FOOD & BEVERAGE GOALS ARE MET

• Record keeping of all day to day activities

• Filing & maintaining of files

• Coordinating among all sections of Food & Beverage

• Distributing of info to departments & sections

• Assisting Food & Beverage outlets whenever required

• All other secretarial works relevant to the department

• Helping other departments in their day to day operations when the time permits

• Flexible working hours to be handled

• Participates in development of recognition programmes for staff, advertising and

• promotional programs and campaigns to increase market awareness

• Checks the food & beverage outlets’ reservation lists, hotel arrival list & conference

• Is proficient in all food & beverage procedures

• Challenges employees within department to achieve optimum food cost percentage

• Monitors food & beverage sales

• Plans and co-ordinates in-house activities and package plans with Food & Beverage Director & Executive Chef,

• Use guest feed back to identify and correct F& B weaknesses

• Motivate & support techniques available to help subordinates to achieve their departmental targets.

• Responsible for planning of training and development of employees in order to minimize staff turnover, rewards superior performance and produce a harmonious working environment.

• Monitors employees performance and development by providing direction and feedback to employees in adherence to service procedures.

• To be aware of planned local sales promotions in order to maintain competitiveness.

• To Check competitors facilities and pricing policies to best position Food & Beverage operation in the local market

ASSIST IN ACHIEVING FOOD & BEVERAGE GOALS

• Utilizes leadership skills and motivation to maximize employee productivity and

satisfaction

• Monitors department’s overall service and team work daily, and makes recommendations for improvement to outlet in-charges

• With Executive Chef, maintains an updated recipe file for all food and beverage

items to include:

• sales history

• sales mix

• actual costs

• potential costs

• par stocks

• production time

LAWS, REGULATIONS AND POLICIES

• Assists the F&B Director to makes sure the food & beverage departments follow all applicable laws

• Assists in ensuring highest levels of guest satisfaction by providing quality guest

services and products within corporate standards

HEALTH AND SAFETY

• Ensures that all potential and real hazards are reported and reduced immediately

• Fully understands the hotel’s fire, emergency, and bomb procedures

• Ensures that emergency procedures are practiced and enforced to provide for the

• security and safety of guests and employees

• Ensures that employees work in a safe manner that does not harm or injure self or others

• Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division

• Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations

• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

• Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department

MISCELLANEOUS

• Attends meetings and training required by the F&B Manager/Director

• Assists colleagues to perform similar or related jobs when necessary

• Ensures guest satisfaction by attending to their requests and inquires courteously

and efficiently

• Maintains own working area, materials and company property clean, tidy and in

good shape; reports defective materials and equipment to appropriate individual

• Continuously seeks to endeavor and improve the department’s efficient operation,

and knowledge of own job function

• Is well updated on, and possesses solid knowledge of the following:

• Resort fire, bomb and emergency procedures

• Resort health and safety policies and procedures

• Resort facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sights)

• Hotel standards of operation and departmental procedures

• Accepted methods of payment by the hotel

• Short and long term hotel, as well as corporate marketing and promotional programs