Supervisor FB

Job Purpose

Responsible to supervise the day to day delivery of the food and beverage service and team within a specific outlet / conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards.

Key Performance Areas

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Monitor service offering / products and pricing within F&B
• Make recommendations of improvements to the product and service offering
• Co-ordinate the implementation of the food and beverage promotional calendar for outlets
• Monitor customer service standards and identify any areas of concern
• Conduct maintenance walkabouts for front of house and back of house areas
• Monitor health, safety, hygiene and environmental elements in the area
• Monitor stock control and operating equipment control processes
• Investigate variances / discrepancies and take necessary action to correct
• Provides client with relevant solutions / options for conferencing – including set-up, themes, décor, lighting, equipment, etc.
• Is present at functions to ensure execution is in line with client requirements
• Manages staff appearance and floor appearance/ functioning of equipment and systems
• Control and management of stock and operating equipment as per SOP
• Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved
• Provide input into the post-mortem on events and makes recommendations for improvements
• Provides ideas and solutions that are innovative and in line with industry trends
• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Supervise employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles to performance
• Onboarding of new staff members
• Authorise spend in line with budget
• Conduct accurate 10, 20-day stock takes for the outlet in line with Company process
• Report on any variances for the outlet
• Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
• Handle and resolve any guest special requests, queries or complaints
• Shift hand over ensures that staff can provide customers with relevant service.

Requirements

Education

3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level.

Experience 3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations.

Skills and Knowledge

Behavioural:

• Collecting Information
• Team Co-operation
• Verbally Informing
• Supervising
• Dealing with Customers
• Appraising & developing
• Problem-Solving

Technical:

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Set-up requirements
• Function sheets (if relevant)
• OE use & storage
• Team Planning
• Stock control
• Proficient MS Office skills

Micros / Opera is preferred

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.