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F&B Supervisor -Hennessy Park Hotel
- Port Louis
- Negotiable
- Posted Apr 13, 2026
- Closing 13/05/2026
- Food / Beverages / Catering
- F&B Supervisor
- Food Service Manager
- Catering Supervisor
- Beverage Manager
Job Description
- Promote the image of the Hotel
- Maintain a personal attitude of a high standard and quality, which produce efficiency and productivity of the department
- Provide excellent guest service by identifying all our guests’ needs and preferences acting on these needs promptly, effectively and with confidence
- Manage cultural needs and expectations of guests
- Work in compliance with all hotel SOPs
- Maintain high standards of personal hygiene at all times
- Product knowledge on the different menus and the basic ingredients and method of preparation
- Be totally aware of guests’/ visitors’/ repeaters’ preferences/ special requirements of food and beverage
- Anticipate and meet guest needs
- Respond promptly to guest’s requests
- Serve guest as per hotel procedure
- Check on guest satisfaction
- Adhere to Safety and Health policy and Emergency policy of the hotel
- Report any incidents and accidents related to operations
- Report suspicious characters or suspect packages
- Take care in work to avoid accidents
- Conduct any cognate duties assigned
- To be involved in the setting of department targets and objectives, and to monitor and strive for their achievement.
- To take positive action to meet department objectives and targets
- To be commercially aware in order to continuously drive the business forward
- To input new ideas for service and products to maintain competitive and leading edge
- To be an effective communicator with guests/clients
- To compile required statistics/reports
- To lead team by example
- To coach individual team members to develop their skills and maximise performance
- To motivate and be proactive in encouraging team commitment and spirit
- To delegate and manage distribution of workload effectively
- Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
- Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
- Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.