F&B Supervisor

The Scope:

A F&B Supervisor will be responsible for day-to-day operations and supervision of the service and delivery of menu items in the assigned restaurant ensuring a high level of quality and consistency.

Job Responsibilities:

• Meet, greet, and lead guests to their seats
• Maintain the grooming standards of team members
• Ensure the total supervision of team members
• Maintain a harmonious relationship with members of staff in all departments.
• Have a full knowledge of the Hotel’s food and beverage service policies and procedures
• Maintain superior levels of food & beverage service to Hotel guests
• Ensure that the staff’s product knowledge is at an acceptable level
• Take orders and deliver food and beverages.
• Clear and remove soiled dishes
• Present bills to customers and collect payment from the customer
• Arrange table settings and maintain a tidy dining area
• Prepare and set up the restaurant for service
• Collect food and beverage supply requisition and ensure that the stock is collected as per requisition
• Respond promptly to customer inquiries
• Ensure all possible controls are in place to deter any cash or stock losses
• Ensure all cashiering policies and procedures are followed
• Ensure the protection and maintenance of all operating equipment in conjunction with the maintenance manager
• Undertake any other duties as requested by the Manager

Qualification:

• Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications.
• Valid WSQ Basic Food Hygiene Certificate.

Experience:

• 2 to 4 years of working experience in a supervisory role.
• Knowledge of religious dietary requirements and Singapore Laws required.
• Services and kitchen production flow of Ministry of Environment standard required.

Key Competencies:

• Familiar with computer systems.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Strong leadership, people management and training skills.
• Guest oriented and able to confidently build and exceed service standards.
• Thorough knowledge of service, cost control in F&B, labor controls, beverage menu writing, maintenance, merchandising, computer and accountings.
• Strong interpersonal skills and attention to details.
• Thorough knowledge of restaurant operations including food, beverages, supervisory aspects,
• service techniques, and guest interaction.
• Considerable skills in math and algebraic equations using percentages.
• Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Able to work under pressure and deal with stressful situations during busy periods.
• Outgoing personality and able to work on rotating shifts, weekends and Public Holidays