Food & Beverage Supervisor
LOCATION: Restaurant & Bars & Function areas RESPONSIBLE FOR: Self & Food/Bar Service Teams RESPONSIBLE TO: General Manager & Hotel Directors MAIN FUNCTIONS OF POSITION: To manage the food & bar service within the Hotel, and ensure that customers are served promptly & courteously, in accordance with Standard Operating Procedures, and at all times in line with hygiene and safety regulations; that all customers who visit or contact the hotel or use the facilities have their expectations met and exceeded; that the 4* standard of the hotel is consistently achieved and maintained, and motivate & lead the departments to achieve this; to work as part of the wider hotel team to promote a positive image of the Hotel at all times. MAIN DUTIES AND RESPONSIBILITIES: Operational Service Perform a duty manager role while on shift, taking sole duty management responsibilities for the Hotel and dealing with any issues that may arise during shift The service of food & beverages within the Still Bar, Range Restaurant and Function rooms & Bars Ensure cash procedures are adhered to and strictly monitored, including preparation and calculation of food & beverage bills within all departments, and cashing up of tills Ensure Hotel security is maintained and events are staffed appropriately and in accordance with licensing laws and Hotel Security Procedures Report and liaise regularly with General Manager and Hotel Directors regarding departmental performance and ensure they are informed of any relevant information or issues Develop and maintain professional relationships with internal and external customers Liaise with reception and sales department regarding handover and organisation of functions Liaise with accounts department to ensure invoices are forwarded promptly and are correct and that cash procedures are being adhered to Liaise with GM with regards to recruitment needs, training analysis and delivery and employee relations Working shift work and weekends, and bank/public holidays, ensuring prompt timekeeping and attendance Ensure breaks are organised in accordance with fluctuations in the volume of business Assist with service in other areas of the hotel as requested Carry out any other reasonable request asked by Directors Company Standards Promote a positive perception of the Company at all times both internally & externally Ensure Standard Operating Procedures are achieved and maintained at all times, and are monitored and updated when and where necessary Be aware of and anticipate customers’ needs Implement and ensure the Company Health, Hygiene & Safety Policy is met at all times Comply with & implement all legislative and licensing requirements. Ensure the departments are clean and hygienic, making sure cleaning rotas are adhered to and appropriate records kept Ensure employee conduct, uniform and personal hygiene requirements are adhered to Ensure the bar and restaurant run smoothly on a daily basis & are adequately stocked with all necessary goods Check rotas to ensure staffing levels are appropriate and efficient To promote the Hotel and its facilities to all prospective guests or customers to maximise sales and revenue Report and where possible take action in any incidents of complaint, accident, fire, loss or damage Enforce Licensing Laws, Rules of Management & in-house security policies Check customer satisfaction regularly, ensuring all guest feedback is dealt with in a professional and efficient manner to minimise negative impressions of the hotel Prompt timekeeping and attendance, and effective organisation of Attend company meetings as requested Leadership Communicate a vision of success which the team want to be part of To promote a positive attitude and team ethos, including ‘lead by example’, setting the pace and standards and encouraging mutual respect Inspire & motivate the team to achieve 4* standards through our Standard Operating Procedures and therefore achieve sales and profits Train and develop the team to ensure food & beverage service is to specification, and self and staff co operate with chefs and other staff and managers to ensure customers’ expectations are exceeded by ensuring service is as smooth and as continuous as possible Praise and recognise good performance Deal with poor performance through informal reprimands and where necessary implement the Company Disciplinary procedure – in conjunction with management Pro-active in problem solving and work on own initiative to deal with problems and opportunities