JOB DESCRIPTION

Job Title: Food & Beverage Supervisor

Department: Food & Beverage
Reporting to: Restaurant Manager/ Food and Beverage Manager/
Director of Food and Beverage

Responsible for: F&B Hostess / Sommelier / F&B Cashier/ F&B Attendant /

Room Service Order Taker / Bar Attendant

Job Summary

Supervise the service and delivery of menu items in assigned restaurant ensuring a high
level of quality and consistency.

Adhere to local regulations concerning health, safety, or other compliance requirements,

as well as brand standards and local policies and procedures.

Key Areas of Responsibility:

 Ensure the prompt and efficient service is carried out in the restaurant.

 Ensure that the restaurant is clean and well maintained, that table appointments
including table arrangements are impeccable.

 Ensure that staff in his/ her area are correctly and smartly dressed, that they offer
professional and courteous service to customers.

 Ensure that the restaurant is clean and stocked with the established
requirements.

 Ensure that all food and beverage orders and related guest requests are
executed promptly and that they comply with the required standards.

 Ensure the control of guest checks, daily revenues and that cashiering
procedures are followed.

 Assign and monitor service staff breaks, vacation schedules, monthly attendance
records

 Assign and check stations before pre-duty briefing

 Conduct pre-duty briefing in the absence of the Restaurant Manager or as

assigned by the Restaurant Manager.

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 Attend the daily F&B briefing in the absence of the Restaurant Manager

 Ensure that reservations of the restaurant are properly monitored and are
according to the established table reservation system.

 Constantly check service staff knowledge and processes and address any
deviations on standard operating procedures.

 Ensure his/ her knowledge of Basic food preparation particularly relating to the
offerings of the restaurant.

 Mastery of the Smile and related P.O.S. systems.

 Anticipate individual or group guest needs keeping in mind the resort standards
when addressing any.

 Supervise service staff performance according to standards

 Liaise with other departments or with other outlets to carry out or achieve
restaurant standards or carrying out guest requests.

 Ensure that Personnel policies are constantly adhered.

 Effectively communicates instructions to staff, listens and motivates staff to

ensure a smooth workflow and harmonious working environment.

 Ensure that the back of the house department operates effectively and efficiently.

 Ensure that consumable and non-consumable goods are ordered, correctly

stored and issued.

 Implement controls related to beverage and food or other stock issuance

 Ensure that staffing levels are correct to the agreed standards and are not
exceeded without prior consultation.

 Ensure that the company and statutory hygiene standards are maintained in all
areas.

 Ensure that all operating equipment and FF&E in his/ her areas of responsibility
are properly maintained and accounted for.

 Attend timely to customer complaints and report any to his/her superiors.

 Ensure that fair discipline is in effect at all times.

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  Maintain a strong presence in his/ her area.

 Ensure maximum security in all areas under his/her control and that the staff is
fully aware of the importance of key security.

 Take necessary steps in the event of theft, burglary or fire and ensure that
emergency procedures are carried out.

 Take all the necessary steps in order to prevent theft, property damage ensure
guest satisfaction and achieve operating standards.

 Manage the restaurant in the absence of the Restaurant Manager.

 Ensure that daily reports and administration requirements are timely submitted
including endorsements, daily restaurant reports as well as daily revenue reports.

 Hold regular performance appraisals with staff, identifying areas for development
and training needs ensuring that training is effected

 Ensure that the causes of staff grievances are investigated and appropriate
action is taken.

 Attend meetings as required.

 Prepares and conducts training sessions related to basic service skills and others
as may be assigned by his/ her superiors.

 Carry out or ensure that regular on-the-job trainings are taking place to agreed
standards

 Ensure that the most suitably qualified person is appointed in the event of a
vacancy – whenever possible this should be an internal promotion.
 Manage special tasks or projects as assigned by his/ her superiors

Required knowledge/skills/job qualifications:

 Previous experience in managing a team as a Supervisor or captain of a food

and beverage team

 The ability to anticipate customer needs, multitask and direct quickly.

 Working knowledge of Food and Beverage service policies and procedures.

 Capable of using independent judgment/solid decision making skills and ability

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  Proven excellence in customer service and experience to interact effectively with
guests, all levels of management, associates and clientele, both inside and
outside the organization.

 Self-motivated to accomplish goals, with a strong sense of responsibility.

 Working knowledge with general office PC applications.

 Working written and verbal communications skills.

 Proven job reliability, diligence, dedication and attention to detail.

 Must be flexible with working nights, weekends and holidays

Education and formal training:

Diploma in Hotel Management, Food & Beverage, or related field.

Experience:

A minimum of 2 years’ experience in the service aspects of a Food and Beverage

Division. With at least 1 year of experience as a team leader gained from a food and
beverage establishment.

Knowledge of liquor brands, beer, wine, champagne, non-alcoholic beverages,

designated glassware, preparation methods and garnishments.

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