Food & Beverages Supervisor

*Job Description:* 

1. Under the general guidance and supervision of the F&B Manager / Asst. Banquet Manager, within the limits of established Acappella Suite Hotel, policies and procedures and F&B Manual, responsible for all aspects of banqueting & No 8 Restaurant service and set-up.

2. Assist the F&B Manager and Asst. Banquet Manager supervising a team of service staff comprising waiters / waitresses in providing food and beverage service to guests of the hotel. In achieving the level of excellence, to ensure that the discipline of the staff under him is maintained and that they are adequately trained and directed. Has to have a good knowledge of all the food prepared at the hot and cold areas of the No 8 Restaurant at banquet events. During his shift, to help with the service.

 *Duties* : 

3. Supervises the functions of all banqueting department employees.

4. Controls and analyse on an on-going basics the following:

 - Quality level of product and service

 - Guest satisfaction

 - Merchandising

 - Operating costs

 - Sanitation, cleanliness and hygiene

5. Ensures optimum performance in specific areas assigned in the above areas.

6. Coordinates the preparation and supervises the presentation and service of function to ensure that established standards are meet.

7. Establish and maintain effective employee relations.

8. Conducts under the guidance of F&B Manager on-the-job training sessions and coaching to ensure appropriate staff productivity.

9. Attend and contribute to the F&B Meeting during the absence of Assistant Banquet Manager / F&B Manager

10. Participates in service as necessary in accordance with requirements.

11. Ensure grooming and appearance of employees meet or exceed required standards.

12. Control weekly the par-stocks to ensure that service requirements are meet.

13. Conduct all administrative work: 

- Attendance records

- Log book

- Overtime checks

- Extra checks

- Files for functions

14. Checks reservations, special arrangements etc, and relates the information to staff.

15. Inspects stations / sections for proper functioning of equipment, utensils and furniture and takes corrective action.

16. Checks with guest as to his satisfaction of the meal or service, and relays any complaints, compliments and comments regardless how small to the Manager. Assist with planning of intra-departmental cross training of duties within the outlet.

17. Assists the Manager in forecasting staff requirements and in scheduling break times, day off, and overtime requirements.

18. Helps to monitor and implement safety and fire prevention procedures.

19. Conducts employee performance, reviews and highlights areas where employees need improvements. This is done with the Manager present.

20. Monitors staff cleanliness, appearance, mannerisms and attitudes.

21. Required to be punctual at work place, 10 minutes ahead of schedule.

22. Prepare and check before each session, the appropriate checklist.

23. Controls and plans with engineering all the repairs and maintenance orders.

24. Responsible for guest charge and guest checks.

25. Entrusted to handle financial transactions during the Banquet operational hours. Responsible and accountable for any or all monies transacted by yourself during these operational hours. To immediately inform Supervisor of any cash short / cash long detected. (This clause is applicable to all employees who are specially assigned and required to handle financial transactions for Acappella Suite Hotel).

26. Expected to always maintain a positive attitude towards guests and build favorable guest relations.

 *Requirements:* 

° Preferable knowledge of hotel / service industry.

° Experience in similar capacity an advantage at least 3 years.

° Diploma in Hotel Management.

° Must be customer oriented and enjoy working with people

° Team player 

° Self-motivated, hard working, sensible, able to work under pressure.