F&B Supervisor Mandarin Oriental Hotel Group

Based at the Emirates palace Mandarin Oriental, Abu Dhabi within the Food & Beverage Department, the F&B Supervisor is responsible for the smooth day-to-day operation of the outlet and production of quality goods and services under his/ her control through the resources available. Involved in the following functions: planning, costing, delegation, evaluation, organizing, cost control, interview, and selection, discipline, setting targets, counseling, standards appraisals, training, communication and coordination. The F&B Supervisor reports to the Assistant Restaurant Manager.

As F&B Supervisor, you will be responsible for the following duties:

• Have a very good understanding of the outlet s concept and food and beverage offerings and be able to verbally explain those to guests and to train colleagues on them.
• Oversee and manage shifts effectively to ensure a smooth and effective overall operation by guiding colleagues on and personally involving himself in all required aspects of the sequence of service.
• Maintain a great synergy between all outlets within Food & Beverage as well as the Hotel overall to assure maximum efficiency.
• Provide direction and support to all outlet colleagues at any time, particularly during the operational hours.
• Support the Restaurant/ Outlet Manager when required to train colleagues in accordance with the applicable standards and policies.
• Follow his/her side duty schedule and assure all tasks are always completed in a timely manner.
• Assure the back and front of house areas in the outlet are always clean and tidy.
• Constantly identify areas for improvement in service and food and beverage quality through guest comments, comment cards and guest incident reports and share observations and recommendations with the Outlet Manager.
• Encourage proactive, efficient, and effective communication within the outlet in order to promote a climate of teamwork and enthusiasm.
• Ensure that Mandarin Oriental Emirates Palace, Abu Dhabi s grooming and appearance standards are implemented and always maintained to reflect an image of professionalism and care
• Supervise and coordinate that all outlet equipment and utensils are kept in good conditions by proper day to day handling of all applicable utensils and by assuring that side duties are carried out as assigned
• Checking in advance on manning levels and other parameters affecting shifts daily.
• Support the Restaurant/ Outlet Manager to maintain a clear overview of all POS- point of sales, by carrying out regular checks on accuracy of all items.
• Ensure proper presentation of all menus: current, clean, and presentable.
• To maintain and organize appropriate stock levels and ensure sufficient inventory for daily usage.
• Following up with daily and weekly requisitions as requested by the restaurant manager.
• Verify colleagues clock in and clock out records and maintain the attendance system on a daily basis.
• To report through the assigned system and follow up all maintenance defaults affecting delivery of service.
• To ensure cashiering is carried out properly by the team and daily cash and credit collections are in order and submitted to accounting after end of shift.
• To perform and check all duties related to restaurant opening and closing check list.
• Assist the hostess with floor plan and follow up with any guest enquires.
• Effectively handle any kind of customer complaints being verbal or written. More severe customer complains will be reported to managers without fail.
• Assist colleagues in ensuring general table maintenance throughout the service.
• Ensure team product knowledge is maintained, updated and regular tested.
• Attend and conduct meetings during absence or unavailability of management team.
• Assist the management team to carry out training activities of the outlet including, role plays and on the job trainings.