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JOB DESCRIPTION/ Food & Beverage Supervisor
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Job Purpose:
To effectively supervise and support the Department’s
Associates, to maintain a highly motivated team, high standards of service and
maximise revenue
.
To
be responsible for ensuring appropriate staffing levels at all times.
To ensure that
all-administrative duties are in operation and deadlines met.
To drive associate morale,
through recognition, empowerment and develop associates for promotion.
To
ensure high standards of work performance, conduct and appearance are met.
To
aid department managers in the selection process of associates, whilst meeting
appropriate levels of staff and as per budget.
To ensure guest bills are accurate through following the redlining procedure LSOP. To ensure appropriate cash handling procedures are followed.
To provide a high quality service to our guests, to exceed their expectations through leading by example.
To ensure guest bills are accurate through following the redlining procedure LSOP. To ensure appropriate cash handling procedures are followed.
To provide a high quality service to our guests, to exceed their expectations through leading by example.
To
be responsible for the safe keeping of all keys.
To
control Par level stock and inter-departmental transfers.
To
maintain highest level of cleanliness, including safety of furniture, fixtures
and fittings.
To ensure the correct
ambience is created, as well as compliance with 39-point checklist.
To
encourage associates to take responsibility in the absence of a supervisor.
To maintain wage progress reports.
To forecast weekly sales figures in conjunction with other Department 21 supervisors
To facilitate good up and down flow of communication within the department, including maintaining memo and daily information boards holding shift briefs and allocating stations.
To brief and
de-brief associates recognising good performance and areas of improvement.
To
identify training requirements for associates, develop appropriate actions to
meet these, should include self.
To
be responsible for overseeing daily training schedule and submitting it to
Human Resources on completion, as well as assisting with training
programme.
To
maintain healthy inter-departmental relationships.
To
promote awareness of health and safety within the department forassociates and
guests. Example fire alert points,
exits, extinguishers, table clips etc.
To
take monthly inventory counts.
Keep
up to date with new ideas for improving the department.
To
develop self.
To carry out any other duty/function that may be assigned by immediate Manager, Department Head or Executive Committee Member.
To carry out any other duty/function that may be assigned by immediate Manager, Department Head or Executive Committee Member.
Restaurant Manager Job description
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