JOB DESCRIPTION

TITLE Food and Beverage Supervisor

PROPERTY Hotel OKURA Limited
DEPARTMENT Food and beverage Department
GRADE
REPORTING LINE General Manager
DIRECT REPORTS General Manager
GM APPROVAL

POSITION SUMMARY:

Manages daily restaurant and Bar operations and assists with menu planning maintains sanitation
standards and assists servers and host on the floor during peak meal periods.

Strives to continually improve guest and employee satisfaction and maximize the financial
performance in area of responsibility.

DUTIES AND RESPONSIBILITIES:

1. Oversees the dining area, supervise food and beverage services staff in accordance with
operating policies that he/she may help establish.
2. Creates positive team atmosphere among the team members.
3. Maintain records of staff in a periodic manner and operating cost.
4. Provides feedback and couching to the team regularly.
5. Understands building capability through cross training.
6. Treats all team members fairly, with respect.
7. Sets high standards for appropriate team behavior on shift.
8. Works with food and beverage staff to ensure proper food present and proper food
handling procedures.
9. Handle guest complaints in restaurants.
10. Schedule periodic food and beverage service staff meetings to ensure correct
interpretation policies and obtain feedback.
11. Maintain budget and employee records, prepare payroll, and pay bills, or monitor
bookkeeping records.
12. Check the quality of deliveries of fresh food and baked goods.
13. Meet with purchasing representatives to order supplies such as tableware, cooking
utensils, and cleaning items extras.
14. Arrange for maintenance and repair of equipment and other services.
15. Total receipts and balance against sales, deposit receipts, and lock facility at the end of
day.
16. Ensures new products are executed properly the following roll-out.
17. Is capable of handling irate customers with friendly/calm attitude.
18. Ensure product quality and great service.
19. Shows enthusiasms about guests within restaurant.
20. Is flexible with dealing with change/problems (e.g., being short staffed).
21. Has effectively forecasted restaurant’s needs.
22. Shifts priorities and goals as work demands change.
23. Priorities tasks effectively to ensure most important tasks are completed in time.
24. Delegate and follow-up effectively.
25. Taking ownership of issues or tasks and also give detail update of the F&B manager and
general manager.
26. Seeks, listens and responds to guest feedback.
27. Coaches team on how to exceed Guest expectations.
28. Does not blame others; takes accountability for problems.
29. Effectively identifies restaurant and Bar problems through reports and can indicate &
execute to resolve the same.
30. Proficiency in using computer software to monitor inventory, track staff schedules and
pay, and perform other record keeping tasks.
31. Proficiency in point sale (POS) software, inventory software, Restaurant guest
satisfactory tracking software etc.
32. Assist in planning regular and special event menu.

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