F&B Supervisor The First Group

Responsibilities:

• Accomplishes department objectives by supervising staff, organizing and monitoring work process.
• Provides quality service by enforcing quality and guest service standards.
• Checks preparations before and during the shift.
• Ensures the progress and delivery of tasks and makes sure quality standards are met in doing so.
• Maintains staff by selecting, orienting and training employees, developing personal growth opportunities.
• Promotes up and cross selling to the team members.
• Responds to guest complains and questions in a timely manner.
• Evaluates the staffing requirements per shift and also makes decisions when staffing requirements change during the shifts.
• Works together with other departments to supervise all tasks to be done in an efficient and timely manner.
• Keeps the supplies and stocks upto requirements, including advising the manager on the required materials.
• Controls expenses by gathering and scheduling expenditures, monitoring variances, implementing corrective actions.
• Works along in the shifts, knowledgeable about all products to answer the questions of both guests and staff.
• Works together with the entire F&B management on new ideas and improvements for the department.
• Checks bills, table progress, preparations, waiting time for food and drinks to prevent mistakes during the operations.
• Supervises the restaurant opening and closing procedures.
• Doing proper shift handovers to inform colleagues about what happened on the shift and what is important for the rest of the day/week.
• Informs the management of any visit of FAM/ VIP guests to the outlets.
• Ensures that menus, promotional items are handled properly and replaces damaged or outdated materials.
• Is aware of the health and safety requirements for the department and makes the team members aware of those.
• At all times keeps good communication with the kitchen about changes, dietary requests, VIPs etc.
• Ensures daily briefings and allocations get done and all records kept on file.
• Is doing the mid-year and final reviews for the crew and associates.
• Ensures all work orders are raised and updated in Aladdin system.
• Ensures all staff are following HACCP and Hygiene standards at all times.
• Passes on information from management to colleagues and from colleagues to management.
• The authority to decide or nominate an award based on performance.
• Ensures all the prices in the micros are updated.
• Doing the micros change form if new icons need to be created.
• Trains, motivates and evaluates new and existing staff.
• Attends departmental meetings if required.
• Ensure the outlet par level are set and followed.
• Daily/weekly/monthly inventory happening without fail.