food & beverages (f&b) SupervisorBE Grand Resorts Bohol

BE GRAND RESORTS BOHOL
 
Is currently looking for:
 
FOOD & BEVERAGES (F&B) SUPERVISOR
Location: Panglao, Bohol
 
PURPOSE
 
As a restaurant Supervisor you are responsible to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.
Establishes rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest. Also to handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.
 
DUTIES AND RESPONSIBILITIES
 
OPERATIONS
 
1.  Always greet and welcome guests promptly in a warm and friendly manner.
2. Always thank and give fond farewell to guests conveying anticipation for their next visit.
3. Assist guest with table reservation.
4. Assist guest while seating.
5. Ensure guest are serviced within specified time.
6. Has a good knowledge of menu and presentation standards.
7.  Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
8. Able to answer any questions regarding menu and assist with menu selections.
9. Able to anticipate any unexpected guest need and reacts promptly and tactfully.
10. Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
11. Serve food courses and beverages to guests.
12. Set tables according to type of event and service standards.
13. Record transaction / orders in Point of Sales systems at the time of order.
14. Communicate with the kitchen regarding any menu questions, the length of wait and product availability.
15. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
16. Check with guests to ensure satisfaction with each food course and beverages.
17.  Responsible for clearing, collecting and returning food and beverage items to proper area.
18. Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
19. Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
20. Present accurate final bill to guest and process payment.
21.  Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
22. Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
23. Ensures that hotel brand standards and SOP's are consistently implemented. Maintains and instructs assigned personnel on safety policies and procedures, and follows up to ensure that hazards are eliminated.
24. Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.
25. Completes the daily responsibilities that are set for each individual shift.
26. Complete closing duties, including restocking items, turning off lights, etc.
27.  Conducts monthly inventory checks on all operating equipment and supplies. 
28. Communicate with kitchen on cover counts and any other food-related issues.
29. Ensures that available facilities are adequate 'for performance of duties by assigned personnel.'
30. Post Function Service
Provides responsive/effective and efficient post function services to all clients.
Attends problems/gaps to prevent re-occurrence.
Major complaints are personally attended to and immediately reported to the General Manager with corresponding recommendations/ actions taken.
31. Clean Up/Housekeeping
Ensures that all function rooms and equipment are properly secured and orderly at the end of each function/event.
Lost and Found items are promptly reported and turned over to the Housekeeping Department.
Items which guests leave behind for safekeeping are properly logged and accounted for at all times.
 
Leadership Skills
Administers the overall activities of the department on assigned shift.
Establishes and administers training programs.
Counsels, guides and instructs personnel in the proper performance of their duties.
Direct the development and administration of controls for all phases of the department in an economical and profitable manner while maintaining established standards.
Take an active role in coaching and developing junior staff.
HYGIENE & FOOD SAFETY CONTROL STANDARDS
 
To work closely with Kitchen in ensuring that the hotel hygiene and food safety control standard      are maintained.
Ensure that staff is trained on the basic hotel hygiene and food safety control standards, as well as procedures in handling complaints on food hygiene.
Monitors appearance of food served and communicates deviations from standard
Maintains and instructs assigned personnel on safety policies and procedures, and follows up to ensure that hazards are eliminated.
GUIDING PRINCIPLES
 
Conducts day to day business and internal/external relations with the code of conduct in mind and on the basis of the Be Resorts Corporate Culture-the 9 Values, BE DNA, Management Principles, BE Culture Statement, Vision, Mission and Golden Rule.
 
REQUIREMENTS
Good command in both spoken and written English.
Should have pleasing personality.
Excellent guest service skill.
Good knowledge of food and beverage service.
Ability to service clients on moment's notice, variable distance
Function observation, client site inspections
Diploma or degree in Hotel Management or related field. Familiar with Point of sale systems, MS office, Property management systems etc.
Travel required: As required
Hours Required: Scheduled days and times may vary based on need.