General Accountability:

Food and Beverage supervisor will be responsible for supervising operations of both Restaurants to deliver an excellent Guests’ experience. You will also be required to deputize the Food and Beverage Manager when he is on leave or on training.

Specific Accountabilities:

· Deputize the Food and Beverage Manager also attend HOD meeting when he is on leave or off.

· Prepares the staff timetables, duty rosters.

· Ensure linen, chinaware and glassware are adequate and in good condition.

· Supervises the allocation of stations to staff.

· Checks the set-up of tables and the correct lay-out of the Restaurant, Terraces, the Function room.

· Ensures that mise-en-place in all Food and Beverage outlets is complete before beginning of service.

· Checks the personal appearance and the grooming of his subordinates.

· Assists in actual service in all Food and Beverage outlets when need be.

· Receives, greets, and sits guests to their tables.

· Ensures maximum cleanliness of the back area before, during and after service and checks that the correct unloading at the dish-washing counter is performed.

· Ensures that guest’s receiver their function bills promptly and payment is done accordingly.

· Takes Restaurant reservations and attends to any guests’ special requests.

· Trains his staff to perform “table service” correctly.

· Ensures that all rotating tasks assigned to the Restaurant waiters are carried out promptly and efficiently.

· May be asked to perform duties other than those described above when necessary.

· Ensure communication meetings are conducted and post-meeting minutes generated

· Assist other departments wherever necessary and maintain good working relationships

· Other duties assigned by the management

· Manning our new F&B store i.e., issuing and replenishing F&B goods

· Monitor service flow, ensure high standards, and step in to assist during busy periods

· Ensuring all booking are set in time

· Waiter’s allocation

· Contribute to the development of F&B department ideas

· Contribute to the control of food and beverage operations

· Maintain cleaning program and updating checklist

· Supervise the running of events

Educational and Experience Requirements:

· 8/10 years’ experience with F&B

· Strong knowledge on food, beverage and service-related outlet business, where they have dealt with meeting, breakfast, lunch and dinner functions and set menus as well as conference and banqueting functions.

· Experience in working with diplomatic functions and VIP delegates.

· Good overall knowledge of food, beverage and all F&B related products

· Has an understanding and experience with managing, hiring and training of staff in the waitering and bar services

· Ability to comply with all Restaurant and Banquet brand standards and knowledge of establishing &

implementation of SOP’s as per HACCP is preferred

· Excellent grooming standards, willingness to develop team members and self

· Flexibility to respond to a range of different work situations

· This person needs to be gregarious and organized; this job is intense and therefore people – people skills are a must

· You must have excellent verbal communication skills and the ability to speak on the phone in a polite and professional tone. Your writing skills should also be of a high order

· The candidate should be familiar with computers and IT systems. You should know how to accept card payments and issue receipts

· Strong customer service skills are critical to handling this job successfully. You will constantly be interacting with the guests and should have the capability of handling queries and complaints efficiently and patiently. Passion for delivering exceptional levels of guest service is preferable

· You should have the ability to work independently. In most instances, you will be required to handle customer queries and requests on your own. You should have the ability to think on your feet and work without supervision

Working Conditions:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. There may be opportunities to cover for managers or supervisors in their absences and performance will be evaluated, documented and taken into consideration for individual growth and development.