FOOD & BEVERAGE SUPERVISOR

Place of Work: Food and Beverage

Scope and General Purpose of Job: To ensure the smooth and efficient running of the training
function in the F&B Division in accordance with the divisional
objectives.

Responsible to: Food & Beverage Manager

Restaurant & Lobby Lounge Manager
Responsible for: Waiter/ess
Bartender

Main Duties

Administration
 Assists to prepare and update Departmental Operations Manuals as appropriate.
 Assists to conduct regular divisional communications meetings and ensure that departmental briefings
and meetings are effective and conducted as necessary.

Customer Service
 Ensures that all employees deliver the brand promise and provide exceptional guest service at all
times.
 Ensures that employees also provide excellent service to internal customers in other departments as
appropriate.
 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner,
following through to make sure problems are resolved satisfactorily.
 Maintains positive guest and colleague interactions with good working relationships.
 Establishes a rapport with guests maintaining good customer relationships.
 Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
 Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the
respective employees and functions to the fullest expectations.

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Financial
 Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling
to meet the financial goals of the business as well as the expectations of the guests.
 Focuses attention on improving productivity levels and the need to prudently manage utility/payroll
costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all
equipment.
 Assists to ensure that the outlet is operated in line with maximising profit while delivering on the brand
promise.
 Assists the Restaurant & Lobby Lounge Manager to achieve the monthly and annual personal target
and the outlet’s revenue.
 Ensures that all hotel, company and local rules, policies and regulations relating to financial record
keeping, money handling and licensing are adhered to, including the timely and accurate reporting of
financial information
 Assists in the inventory management and ongoing maintenance of hotel operating equipment and
other assets.
 Manages costs proactively based on key performance indicators, works with the respective Heads of
Department as appropriate.
 Ensures new technology and equipment are embraced, improving productivity whilst taking work out of
the system.

Marketing
 Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage
Annual Marketing Plan.
 Evaluates local, national and international market trends, vendors and other hotel/restaurant
operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
 Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately
business.

Operational
 Ensures that minimum brand standards have been implemented.
 Responds to the results of the Consumer Audit and ensures that the relevant changes are
implemented.
 Works closely with other Outlet Managers (if any) in a supportive and flexible manner, focusing on the
overall success of the hotel and the satisfaction of hotel guests.
 Ensures that Food and Beverage employees work in a supportive and flexible manner with other
departments, in a spirit of “We work through Teams”.

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Operational (continued)
 Tastes and monitors the food and beverage products served throughout the operation, provides
feedback where appropriate.
 Monitors service and food and beverage standards in the Outlet.
 Conducts frequent and thorough inspections
 Frequently verifies that only fresh products are used in food and beverage preparation.
 Assists in conducting monthly inventory checks on all operating equipment and supplies.
 Liaises with the Kitchen and Beverage Department on daily operations and quality control.
 Have a thorough knowledge and understanding of all food and beverage items in the menu and the
ability to recommend Food and Beverage combinations and upsell alternatives.
 Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.
 Liaises and organises with Housekeeping Department that the established cleaning schedules are
strictly adhered to.

Personnel
 Assists in the recruitment and selection of all Food and Beverage employees. Adheres to hotel
guidelines when recruiting and uses a competency-based approach to selecting employees.
 Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they
wear the correct uniform and maintain a high standard of personal appearance and hygiene, according
to the hotel and department’s grooming standards.
 Maximises the effectiveness of employees by developing each of their skills and abilities through the
appropriate training, coaching, and/or mentoring.
 Assists to conduct annual Performance Development Discussions with employees and to support them
in their professional development goals.
 Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
 Plans and implements effective training programmes for employees in coordination with the Training
Manager and Departmental Trainers.
 Assists in the preparation and posting of weekly work schedules, making sure that they reflect
business needs and other key performance indicators.
 Encourages employees to be creative and innovative, challenging and recognising them for their
contribution to the success of the operation.

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Personnel (continued)
 Ensures that all employees have a complete understanding of and adhere to employee rules and
regulations.
 Ensures that employees follow all hotel, company and local rules, policies and regulations relating to
fire and hazard safety, and security.
 Assists to feedback the results of the Employee Opinion Survey and ensure that the relevant changes
are implemented.

Other Duties
 Understands and strictly adheres to Rules and Regulations established in the Employee Handbook
and the hotel's policies concerning fire, hygiene, health and safety.
 Ensures high standards of personal presentation and grooming.
 Responds to changes in the Food and Beverage function as dictated by the industry, company and
hotel.
 Attends training sessions and meetings as and when required.
 Carries out any other reasonable duties and responsibilities as assigned.

Name of Employee:

Date Received:

Signed:

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