F&B Supervisor

Hyde Bodrum

F&B SUPERVISOR

To ensure the smooth conduct of the shift through customer-focused service delivery and effective staff supervision. To assist management in running the outlet ensuring maximum guest satisfaction and adherence to consistent standards, through proper planning and organization of F&B operation and administration. 

KEY ROLES & RESPONSIBILITIES

• Supervise and oversee the operation/section to maintain service standards.
• Check on employees’ discipline, grooming standards, and punctuality. 
  
• Check on guests’ satisfaction levels and properly handle feedback and follow-up.
  
• Perform opening and closing duties as assigned.
  
• Assist the Assistant Manager in conducting daily shift briefings to update and disseminate relevant information to restaurant employees.
  
• Assist in employees’ development, counselling and resolving staff conflict.
  
• Report any complaints, incidents, or any other irregularities to Management.
  
• Ensure that operating equipment is maintained, and service and storage areas are kept safe and clean.
  
• Help minimize waste, neglect, breakages and mishandling of supplies and equipments.
  
• Carry out light cleaning and maintenance of the pantry area.
  
• Monitor quality of food and beverage products in every order.
  
• To ensure that guests receive the attention and service they require.
  
• Perform trainer tasks and conduct training for all staff as assigned by Restaurant Manager / Assistant Manager.
  
• To motivate, coach and project a positive attitude at all times.
  
• Help manage employees’ performance appraisals and performance logs.
  
• Able to account and handle cash effectively, efficiently, with integrity and follow established and proper Accounting procedures.  
  
• Carry out any other duties as and when assigned by the Management of the Hotel.
  
• Assist other Food & Beverage Outlets in their operations within peak times when needed.

PERSONAL ATTRIBUTES

• Excellent reading, writing and oral proficiency in English.
• Experienced in all aspects of restaurants service.
  
• Must be well-presented and professionally groomed at all times.4
  
• Excellent leader and trainer with solid motivational and teamwork skills.
  
• Attention to detail and strong interpersonal skills to deal with diverse staff.

QUALIFICATIONS

• Hotel Restaurant Management graduate.
• Proficiency in usage of Micros, Materials Control systems
  
• Knowledge of classic and modern services styles
  
• Well knowledge of wine and high alcoholic beverages

EXPERIENCE

• Minimum 2 - 3 years Hotel experience with at least 1 year in a 5 star luxury operation environment.