Job Description

Are you on a Foray in search of a new Revier and want to experience something great? We are always on the hunt for curious and smart foxes such as you! The Role in a nutshell...

• Supervise F&B outlets' operations.
• Resolving customer complaints in a professional manner.
• Managing restaurant staff's work schedules. Communicate and delegate tasks to the team. Represent needs of the team.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant's cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Manage guest queries in a timely and efficient manner.
• Assist Food and Beverage management with achieving financial targets.
• Assist Food and Beverage management with training and development of team members.
• Assist with annual and mid-year appraisals with team members under your responsibility.
• Comply with hotel security, fire regulations and all health and safety legislation.
• Assist other departments wherever necessary and maintain good working relationships.
• To exercise maximum effort in promoting and selling of the Hotel, using the agreed methods as approved in the sales procedures manual.
• To create weekly, monthly and annual events to promote the Hotel.
• To liaise with F&B department, ensuring operational and financial success of all events and send out BEO.
• To produce weekly Function Sheets, one week in advance, for all departments.
• To process a function sale from enquiry to Contract in accordance with laid-down procedures.
• To maintain contact with clients in order to guarantee good business relations and meet at mutually approved intervals.
• To maintain regular contact with conference agents and place suitable business all year round.
• To prepare and present monthly business reports and forecasts to the format agreed at the time.
• To maintain excellent relations with the local media to ensure adequate publicity of events.
• Assist in establishing and achieving banquet's department annual budget forecast and exercise a constant control of the operation cost.
• Conduct regular training sessions with the assigned team in line with the departmental SOP's.
• Ensure the timely set up of all Banquets' venues according to the service settings and as outlined in the function sheets.
• Coordinate all menu proposals presentations and buffet set-ups with the F&B Manager.
• Enforce control procedures for all outgoing and returning operating equipment.
• Prepare duty schedules, ensuring efficient workforce at all times.
• Ensure that grooming standards are followed by all employees on a daily basis.
• Delegate all logistic supports e.g. contracted outside work force, contracted food and beverage supplies, operating / sound equipment, transport, etc.
• To attend monthly meetings of Heads of Departments / weekly function meetings or daily management briefings as required.
• Responsible for achieving his goals, objectives, budget revenue, average check and number of covers.
• Ensure that the outlet is adequately equipped with operating equipment, guest supplies and restaurant accessories in line with business demands.
• Develop, plan and ensure the implementation of service standards in the restaurant.
• Manage all aspects of the outlet when the F&B Manager is off duty.
• Holding briefing and de-briefing for his staff on a daily basis.
• Maintain a daily logbook to record comments, complaints, sales information, revenue and any unusual occurrences.
• Responsible for food promotions held in his outlet (printing of menus-staff uniform, music & entertainment with concerned person in charge).
• Maintain accurate employee attendance and payroll records.
• Assist with scheduling and assign staff according to forecast, special activities, events, holidays, and vacation and operation requirements.
• Assist in recruitment and hiring of new employees.
• Ensure that the correct linen control procedures are adhered to and that linen are well cared for.
• Maintain a good rapport with guests, colleagues and subordinates.
• Drive the implementation of HACCP standards in the restaurant and take corrective actions for non-conformities.

Qualifications:

• Cancelled or visit visa who can join immediately
• Excellent leadership skills
• Passion for people, creativity and multi-tasking
• Minimum 3-year experience in the same role
• Fluency in English (reading, writing and verbal)
• Flexible to work in varying shifts that may include days, nights, weekends and holidays

Job Type: Full-time Experience:

• hotel F&B Supervisor: 3 years (Required)