F&B Supervisor

Swissôtel Al Ghurair F&B Supervisor As a Food and Beverage Supervisor you are responsible for the comprehension and adherence to the clearly established service standards, preparing subordinates for promotion ensuring a smooth operation at all times and by setting an example of personal attention, care and anticipation of patron needs thus creating an atmosphere of professionalism and well-being in the outlet, leading to a highly successful operation, ensuring that all directions are followed out at the request of any level of Senior Management, reporting any hazards, risks, accidents as required. What’s in it for you: Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities What you will be doing: Make suggestions to the Manager as to ways of increasing sales and reducing wastage. Have good knowledge of the wines and beverages in general as well as those on the restaurant wine list. Organize the restaurant for service and keep it perfectly clean at all times. Take particular care of you and your subordinates’ grooming at all times and wear your uniform with pride. You will ensure that uniforms are worn in the same spirit. Establish excellent rapport between yourself, and all members in the team. Be familiar with all established service standards/procedures and the presentation of each dish. Ensure the safety and well-being of all the patrons and your team members in your section. Make clear, concise and objective comments and recommendations to the Restaurant Manager could be most effectively achieved. Attend all meetings, cross training and trainings requested by your department head. Any special requests, i.e. Change of duty schedule, schedule day off, change of annual leave, from you or any of your subordinates must be brought to the attention of the Restaurant Manager. In case of sickness or any other reason preventing you from coming to work, you must inform the Restaurant Manager at the earliest convenience. Handle guest’s complaints. For any repairs and maintenance matters, you will inform the Restaurant Manager. You will inform the Restaurant Manager immediately of any discontentment or problems arising from any or your subordinates. Attend the daily pre and post service briefing and debriefing. From time to time, you will be asked by the Restaurant Manager to perform other duties and assignments and possibly assist on his behalf in other departments or outlets.

Your experience and skills include: 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 Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Frequent lifting and carrying up to 20 lbs Occasional kneeling, pushing, pulling, lifting Occasional ascending or descending ladders, stairs and ramps

What you will be doing: Make suggestions to the Manager as to ways of increasing sales and reducing wastage. Have good knowledge of the wines and beverages in general as well as those on the restaurant wine list. Organize the restaurant for service and keep it perfectly clean at all times. Take particular care of you and your subordinates’ grooming at all times and wear your uniform with pride. You will ensure that uniforms are worn in the same spirit. Establish excellent rapport between yourself, and all members in the team. Be familiar with all established service standards/procedures and the presentation of each dish. Ensure the safety and well-being of all the patrons and your team members in your section. Make clear, concise and objective comments and recommendations to the Restaurant Manager could be most effectively achieved. Attend all meetings, cross training and trainings requested by your department head. Any special requests, i.e. Change of duty schedule, schedule day off, change of annual leave, from you or any of your subordinates must be brought to the attention of the Restaurant Manager. In case of sickness or any other reason preventing you from coming to work, you must inform the Restaurant Manager at the earliest convenience. Handle guest’s complaints. For any repairs and maintenance matters, you will inform the Restaurant Manager. You will inform the Restaurant Manager immediately of any discontentment or problems arising from any or your subordinates. Attend the daily pre and post service briefing and debriefing. From time to time, you will be asked by the Restaurant Manager to perform other duties and assignments and possibly assist on his behalf in other departments or outlets.