FOOD AND BEVERAGE SUPERVISOR

Food and beverage supervisors are generally responsible for all of the business operations of a dining establishment. Duties typically include interviewing, hiring, training, scheduling and managing employees, as well as overseeing inventory, including food and beverages, supplies and other restaurant equipment. F&B Supervisor are responsible for resolving customer complaints regarding food quality and service and making sure the business complies with health and food safety regulations. In addition, F&B Supervisor performs administrative tasks such as but not limited to, preparing cost reports, making schedule and others.

Job Responsibilities

• Provides independent leadership in the areas of customer service and staff supervision, quality control, food safety and sanitation, sustainability, food and supply requisitions and record keeping with accountability for profit and loss;

• Oversee all aspects of Hub & Spoke, Viento by Skyhub, and Banquet including but not limited to, employee scheduling and inventory management

• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.

• Maintains constant communication with and supports the Executive Chef;

• Analyses and monitors food and supply costs and revenue data on daily, weekly and monthly basis;

• Manages the guest dining reservation system;

• Receives and greets guests and assists with seating, ensuring that guests have a pleasant and memorable dining experience;

• Coordinates food service between kitchen and service staff;

• Prepares periodic financial reports such as profit and loss statements and submits to the Guest Services Associate to ensure food service operations stay within allotted budget;

• Handles cost accounting;

• Analyses and reports kitchen equipment malfunctions;

• Prepares the production and service documents as required;

• Supervises deliveries and food inventory;

• Performs purchasing function as necessary;

• Assists in food preparation and meal services;

• Responsible in handling money, processing credit and debit cards, making change and processing gift certificates, cards and vouchers.

• Maintains upkeep of safety and sanitation standard at highest level and ensures compliance with all regulatory boards;

• Ensure departmental policies and procedures are implemented and followed and

• schedules/checklists are completed according to requirements

• Operate POS system and take payment for guest accounts

• Monitoring the restaurant’s cash flow and settling outstanding bills;

• Reviewing customer surveys to develop and implement ways to improve customer service;

• Jointly with the Executive Chef, elevates major concerns to the Operation Manager and,

• Performs other related duties as assigned by the management or hotel manager from time to time.