F&B Supervisor

General Responsibility

1. Oversee all front and back of the house house restaurant operations.
2. Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.
3. Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.
4. Always present a clean and tidy appearance in accordance with the hotel’s grooming standards.
5. Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
6. Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues
7. Maintain quality control for all food and beverage.
8. Be reliable and ensure you and all team members are at work on time.
9. Project future needs for goods, fruits, beverage staionary ,cleaning product order accordingly.
10. Oversee heath code compliance and sanitation standards.
11. Carry out all professionally reasonable instructions given by your superior.
12. Monitoring inventory for CCG and all equipment required for oulets.
13. Conducting regular inspection of despence bar/ launge bar to determine wheather proper standards of hygiens.
14. Monitaring the restaurant cash flow and settling outstanding bills.
15. Checking in on dining guests to enquire about food and service quality.
16. Resolving guests complaints in professional manner.
17. Generate weekly, monthly and annual reports.
18. Attend quarterly P&L meeting.
19. Seek ways to cut waste and decrease operational costs.

PHYSICAL EFFORT:-

This position requires minimal stooping , lifting and substantial walking. All employees must maintain an neat, clean and well-groomed appearance.

WORK CONTACTS:- Daily contact with restaurant manager or F&B manager etc.

WORKING CONDITION:- Must be able to work in a high volume fast paced environment.

1. Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.
2. Ensure service style, table top and overall presentation of the product in accordance with the hotel’s image.
3. Responsible in making floor assignment during the shift.
4. Responsible in keeping the operation running smoothly.
5. Find the guest feedback, and take necessary action if something is not match with the standard.

6.Reviewing customers surveysto develop and empliment way to improvecustomer service.

BarSupervisor

1. Monitoring the bar operational, and supporting the bar attendant if required.
2. Ability to use standard software application and hotel systems including point of sale systems.
3. Plan and control beverage inventory level
4. Ensure all established standards of operation are implemented.
5. Work together with Accounting to prepare and implement inventory procedures

6.Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.

1. Work together with the outlet managerforconsistence work performance
2. Maintaining effective controls in the Beverage Department.
3. Responsible to train staff on daily basis

General Responsibility

1. Oversee all front and back of the house house restaurant operations.
2. Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.
3. Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.
4. Always present a clean and tidy appearance in accordance with the hotel’s grooming standards.
5. Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
6. Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues
7. Maintain quality control for all food and beverage.
8. Be reliable and ensure you and all team members are at work on time.
9. Project future needs for goods, fruits, beverage staionary ,cleaning product order accordingly.
10. Oversee heath code compliance and sanitation standards.
11. Carry out all professionally reasonable instructions given by your superior.
12. Monitoring inventory for CCG and all equipment required for oulets.
13. Conducting regular inspection of despence bar/ launge bar to determine wheather proper standards of hygiens.
14. Monitaring the restaurant cash flow and settling outstanding bills.
15. Checking in on dining guests to enquire about food and service quality.
16. Resolving guests complaints in professional manner.
17. Generate weekly, monthly and annual reports.
18. Attend quarterly P&L meeting.
19. Seek ways to cut waste and decrease operational costs.

PHYSICAL EFFORT:-

This position requires minimal stooping , lifting and substantial walking. All employees must maintain an neat, clean and well-groomed appearance.

WORK CONTACTS:- Daily contact with restaurant manager or F&B manager etc.

WORKING CONDITION:- Must be able to work in a high volume fast paced environment.