F&B Supervisor

Assists the Restaurant Manager and the Assistant Restaurant Manager with establishing monthly shift rosters for staff members. Supervises activities of staff and implements tasks responsibilities allocations so as to ensure an efficient preparation and service according to standards.

Customer Service

• Courteously welcomes, seats or accompanies guests to the buffer counter or any F&B outlet, and ensures prompt service.
• Converses with guests to obtain feedback and suggestions for improvement.
• Handles customer complaints efficiently through appropriate interaction and action and/or referral to Management.
• Communicates guests’, visitors’ or repeaters’ preference of meals, drinks and cocktails and special requirements (e.g. allergies), and ascertains that these preferences are adhered to by team members.
• Answers queries about all items on the restaurant menu, their basic ingredients and method of preparation.
• Oversees that an excellent service is offered to guests by his/her team members, and assists in serving VIP guests.
• Attends to any special guests’ requests as appropriate.
• Checks the daily attendance book to control punctuality, absenteeism, overtime and casual labour, in order to make sure staff members have recorded their IN and OUT duty time.
• Records restaurant covers and waiter’s station list in a logbook.
• Maintains a daily logbook for recording events in the restaurant section and reviews it with the Restaurant Manager to correct any arising operational problem.
• Notes any guests’ complaints on Incident Customer Forms, and any feedback or special requirements on Guest History logbook.

Promotion & Direct Up-selling

• Promotes the different outlets, theme nights and other events by informing clients.
• Increases sales through making suggestions, proposing additional items and making use of suggestive selling techniques.
• Verifies that all delegated duties are carried out in accordance with the Hotel’s standards and check lists, and with Management instructions.
• Accompanies the Restaurant Manager and the Assistant Restaurant Manager during frequent quality spot-checks within the restaurant with regards to work habits, storage and par stocks
• Ensures the efficient implementation of all SOP(s) and ascertains their professional execution.
• Monitors compliance of staff with grooming, hygiene and safety regulations and procedures.
• Checks the quality, quantity and temperature of food delivered from the kitchen, and ensures that deliveries tally with menu, orders and dockets.
• Verifies that incumbents carry out cleaning and clearing duties as per established standards (eg. table clearing, display of furniture, sunglass cleaning…).
• Checks the accuracy of both the content and spelling of the printed menus to ensure that they are free of mistakes at all times.

SOP Compliance & Quality Assurance

Team Management

• Assists the Restaurant Manager and the Assistant Restaurant Manager with establishing monthly shift rosters for staff members.
• Supervises activities of staff and implements tasks responsibilities allocations so as to ensure an efficient preparation and service according to standards.
• Assists the Restaurant Manager and the F&B Manager with organising and facilitating on-the-job training and coaching sessions in order to develop knowledge and competencies.
• Provides regular feedback to staff members on their performance, and provides assistance to the Restaurant Manager with the performance evaluation of immediate subordinates.
• Conducts regular briefings and monthly meetings with team members as instructed by the Restaurant Manager in order to handle any administrative or working issues.
• Takes corrective actions when necessary.