MAIN PURPOSE OF THE JOB: Supervise food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique.
Responsibilities:
1. Follow all standards as outlined in your department Standard Operating Procedures (SOP) documents.
2. Comprehensive knowledge of Food & Beverage service standards, quality presentation, beverage products, health & safety and sanitation standards.
3. Prepare department for opening/closing.
4. Strong knowledge of beverages, beverage control, and revenue maximization.
5. Strong knowledge of food menu items, preparation, and presentation.
6. Ability to manage changes in room set-up at short notice professionally.
7. Lead and develop a team of full-time and part-time employees.
8. Ensure that all employees are familiar with all products on offer.
9. Use interpersonal styles and methods to accomplish goals with the help of other employees.
10. Instruct and firmly represent organizational standards and goals, or discipline as necessary.
11. Support effectively and positively the necessary operational changes for the continued development of the department.
12. Adapt to environmental and internal organizational changes through understanding and managing the impact of change.
13. Develop a strong working relationship with others by being fair, open, reliable, and consistent.
14. Maintain effective and appropriate liaison with guests.
15. Consider the needs and feelings of different cultures and backgrounds.
16. Write the procedures for the SOP manual pertaining to service standards.
17. Assist in the setting up and implementation of training records.
18. Recognize and help employees with their training needs.
19. Create an environment where employees can take responsibility and authority for their work and development.
20. Provide prompt corrective and supportive feedback.
21. Actively participate in Food & Beverage briefings when required.
22. Present suggestions for improvements at Food & Beverage Meetings.
23. Communicate all staff recruitment requirements/problems/achievements to Manager.
24. Conduct a briefing at the beginning of every shift.
25. Communicate informally and effectively with all co-workers through clear expression of ideas and active listening.
26. Monitor the hotel's communication channels and share this knowledge with the team when necessary.
Job Types: Part-time, Permanent
Benefits:
* Bike to work scheme
* Employee assistance program
* Employee discount
* Food allowance
* Gym membership
* On-site parking
Experience:
* Supervisory: 1 year (preferred)
Work Location: In person
Reference ID: Restaurant Supervisor
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