Restaurant Supervisor

Job summary

The Food & Beverage Supervisor is responsible for maintaining great service to all guests, planning and organising tasks, people and supplies, act as a representative of the company. Oversee the operation in the absence of Food & Beverage Manager.

Main tasks

• Directing and delegating tasks and giving instructions to the team during the shifts.

  
  

• Checking preparations before and during the shift.

  
  

• Ensuring the progress and delivery of tasks and making sure quality standards are met in doing so.

  
  

• Train, motivate and evaluate new and existing team member.

  
  

• Promote up and cross selling to the team members.

  
  

• Respond to guest complains and questions in a timely manner.

  
  

• Evaluating the team member requirements per shift and also make decisions when team member requirements change during the shifts.

  
  

• Working together with other departments to supervise all tasks to be done in an efficient and timely manner.

  
  

• Conducts pre-shift meetings to inform team member of daily events; reviews daily specials.

  
  

• Ensures side work duties are complete and tables are set before, during and after operating hours.

  
  

• Supervises activity in food and beverage outlet(s) including restaurant, room service to ensure smooth operation and guest satisfaction.

  
  

• Supervises activity in food and beverage outlet(s) including restaurant, bar and room service to ensure smooth operation and guest satisfaction.

  
  

• Notifies manager of incidents or conflicts that affect normal business operations or guest service.

  
  

• Keeping the supplies and stock up to requirements, including advising the restaurant manager on the required materials.

  
  

• Working along in the shifts, being knowledgeable about all products to answer the questions of both guests and team member.

  
  

• Working together with the entire F&B management on new ideas and improvements for the department.

  
  

• Checking bills, tables progress, preparations, waiting time for food and drinks to prevent mistakes.

  
  

• Supervising the restaurant clean up and closing procedures.

  
  

• Doing proper shift handovers to inform colleagues about what happened in the shift and what is important for the rest of the day/week.

  
  

• Inform the management of any visit of VIP guests to the outlets.

  
  

• Ensure that menus are handled properly and replace damaged or outdated materials.

  
  

• Being aware of the health and safety requirements for the department and making the team members aware of those.

  
  

• To personally coach, train and develop the F&B service team to ensure good food and beverage knowledge, perfect Sequence of service delivery 

  
  

• To continuously collect feedback from guests and report it back to the Management

  
  

• Ensure the proper appearance and grooming of assigned Colleagues

  
  

• Well versed and knowledge in the Outlet’s menu, promotional activities and other relevant issues concerning the outlets and the Hotel

  
  

• Contribute to meet and maximize the monthly revenue budget for the respective outlet

  
  

• Respond to guest enquires and requests and resolve customer complaints in a timely, friendly and efficient manner according to departmental guidelines

  
  

• Ensure departmental policies and procedures are implemented and followed and schedules/checklists are completed according to requirements

  
  

• At all times keeping good communication with the kitchen about changes, dietary requests, VIPs etc.