F & B Supervisor

General Responsibility 1.Oversee all front and back of the house house restaurant operations. 2.Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally. 3.Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc. 4.Always present a clean and tidy appearance in accordance with the hotel’s grooming standards. 5.Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs. 6. Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues 7. Maintain quality control for all food and beverage. 8. Be reliable and ensure you and all team members are at work on time. 9. Project future needs for goods, fruits, beverage staionary ,cleaning product order accordingly. 10. Oversee heath code compliance and sanitation standards. 11. Carry out all professionally reasonable instructions given by your superior. 12. Monitoring inventory for CCG and all equipment required for oulets. 13. Conducting regular inspection of despence bar/ launge bar to determine wheather proper standards of hygiens. 14. Monitaring the restaurant cash flow and settling outstanding bills. 15. Checking in on dining guests to enquire about food and service quality. 16. Resolving guests complaints in professional manner. 17. Generate weekly, monthly and annual reports. 18. Attend quarterly P&L meeting. 19. Seek ways to cut waste and decrease operational costs. PHYSICAL EFFORT:- This position requires minimal stooping , lifting and substantial walking. All employees must maintain an neat, clean and well-groomed appearance. WORK CONTACTS:- Daily contact with restaurant manager or F&B manager etc. WORKING CONDITION:- Must be able to work in a high volume fast paced environment. Technical Expertise Restaurant Supervisor 1. Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager. 2. Ensure service style, table top and overall presentation of the product in accordance with the hotel’s image. 3. Responsible in making floor assignment during the shift. 4. Responsible in keeping the operation running smoothly. 5. Find the guest feedback, and take necessary action if something is not match with the standard. 6. Reviewing customers surveysto develop and empliment way to improvecustomer service. Bar Supervisor 1. Monitoring the bar operational, and supporting the bar attendant if required. 2. Ability to use standard software application and hotel systems including point of sale systems. 3. Plan and control beverage inventory level 4. Ensure all established standards of operation are implemented. 5. Work together with Accounting to prepare and implement inventory procedures 6. Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities. 7. Work together with the outlet manager for consistence work performance 8. Maintaining effective controls in the Beverage Department. 9. Responsible to train staff on daily basis - Education: High school diploma or G.E.D. equivalent. - Supervisory Experience: At least 1 year of supervisory experience - Previous experience in a similar role within the hotel industry is preferred. - Strong interpersonal and problem-solving abilities Highly responsible & reliable Ability to work well under pressure in a fast-paced environment. - Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Experience in the field is a strong asset

Education: High school diploma or G.E.D. equivalent. Supervisory Experience: At least 1 year of supervisory experience. Previous experience in a similar role within the hotel industry is preferred.

Oversee all front and back of the house restaurant operations; Ensure customer satisfaction through promoting excellent service and respond to customer complaints tactfully and professionally; Train new employees and provide ongoing training; Prepare weekly department schedules and monitor attendance; Maintain grooming standards and professional appearance; Be adaptable to business needs and changes; Maintain good working relationships with guests, suppliers, and colleagues; Ensure quality control for all food and beverage; Monitor attendance and reliability; Forecast and order goods and supplies; Oversee health code compliance and sanitation standards; Follow superior instructions; Monitor inventory and equipment; Inspect bar areas for hygiene standards; Monitor restaurant cash flow and settle outstanding bills; Check in with guests to solicit feedback; Resolve guest complaints professionally; Generate weekly, monthly, and annual reports; Attend quarterly P&L meetings; Seek waste reduction and cost-saving opportunities; Oversee bar operations and staff training; Ensure use of POS systems and hotel software; Plan and control beverage inventory; Implement standard operating procedures; Coordinate with Accounting on inventory procedures; Seek to optimize revenue through cost control and product programs; Train staff daily.