* MAIN SCOPE AND PURPOSE:
Food and Beverage Supervisor is responsible to ensure the customer receives the highest quality of services. To assist the operational running of the bar and restaurant, ensure that team members are fulfilling their duties to the best of their ability: To provide excellent customer service, To maintain high standards of hygiene, health and safety. Ensure high standards and efficiency of work maintain strict stock and financial control.
* MAIN DUTIES AND RESPONSIBILITIES:
1- Supervise the efficient running of the bar and restaurant:
Ensure excellent front of house service, allocate and support team members throughout the shift to maintain speed of service and cleanliness.
Keep team members busy and productive at all times.
To clean and maintain all equipment and notify management of any issues.
Ensure all venues close on time, end of day jobs completed to a high standard, teams are signed off promptly, all back and front of house areas checked and secured and that venues are in excellent order for the next day’s service.
Ensure all venues open on time and that they are ready for business.
Maintain the back of the house and cellars to a high standard.
Attending the weekly meetings.
Pre- empt and actively respond to problems that arise and keep management up to date.
Liaise on shift with the Head Chef to resolve problems and ensure great service.
Ensure team members meet the standards of the bars, addressing and correcting bad practice where need be.
Assist in cash handling procedures as required
Complete daily paperwork to ensure the safe running of the venues, and for those standards to be monitored and maintained throughout the shift.
2- Stock & Financial Control
Ensure stock rotation is applied when storing deliveries and that the correct storage method is applied to each product.
Provide supervision and assist in the timely and accurate completion of tasks in relation to the following;
Display stock levels should be monitored throughout your shift and replenished as required.
Tills To follow all Till and Cashing up procedures and ensure all teams are following these correctly.
Ensuring stock is received and secured in cellars on delivery.
Recording any wastage
Detailed check of deliveries for accuracy and quality of product.
3- Assist in the training of bar and restaurant team
Brief team members at the beginning of the night and debrief at the end
Monitor new team members and allocate “shadows” for their first few shifts
Assist in induction days as required
Report back to the General Managers any areas where refresher training may be needed
4- Personal Development
Identifies with reviewers additional development areas which will provide support to the team.
With the help of others, review your own work against the requirements for the role and identify any development areas.
Ensure personal mandatory training is up to date
