Dubai
Company Info
Large organization
200 + Employees
Fujairah Mall
Table of Contents
Job Position – Food & Beverage Supervisor
Job Details Here
Essential Duties and Responsibilities
· To train staff to provide high standards of service and increase their personal knowledge.
· To assist the Restaurant Manager in the completion of ordering, scheduling and reports as necessary.
· To train and supervise the daytime staff.
· To follow health and safety regulations.
· To foster a “team player attitude”.
· To supervise all staff members in their duties and encourage or reprimand as necessary.
· To control labor costs and other related costs as per budget and customer satisfaction.
· To maintain all F&B public and service areas in a clean and orderly condition.
· To ensure that all equipment is in safe working condition.
· To work closely with the Conference Coordinator and/or Manager on all functions, set-up service and cleaning.
· To deal with client concerns and complaints fairly and immediately.
· To be fully trained in emergency procedures.
· To strictly follow healthy and safety regulations.
· To report to the Restaurant Manager.
· Be current with the menus, beverage selections and local events.
· Know the Food & Beverage Do’s & Don’ts
· Learn and understand all standard Royal M hotel groups SOP’s for all food and beverage service personnel.
· Learn and understand all SOP’s for your specific area of work (outlet to which you have been assigned).
· Ensure presence in outlet assigned in full uniform, clean and pressed & ready for work.
· Learn and study all required material concerning food & beverage product in your area of responsibility.
· Know all daily food and beverage features including specials, promotions and wines by the glass.
· Know the hours of operation and offerings in all hotel restaurants and other facilities.
· Know and be aware of all key events in the city and keep updated on major events in order to facilitate guest inquiries.
· Prepare for and maintain no less than 80% on all F&B product knowledge tests.
· Attend all training courses to which assigned.
· Begin to study more in depth food, beverages and service standards with additional training on leadership skills.
· Punctual in attendance to check station is fully equipped to render service to guests.
· Make sure that all waiting staff are following and maintaining the highest quality standards of operation and service in accordance with hotel policy and procedures
· Recommend to promote up selling and take orders from the guest, follow up and ensure that this is carried out to the last detail.
· Coordinate with staff in the assigned station as well as with other Captains.
· Guest satisfaction must always be checked and any problems encountered must be relayed to Manager
· Coordinate with kitchen and bar with regard to menus, wines, buffet, out-of-stock items and other significant details that are important to the outlet.
· Responsible in settling house accounts, room charges, officer’s checks, cash and credit card payments and city ledgers in micros. Responsible as well in the remittance of cash and cash floats at the end of each shift.
· Perform other duties as required by the Manager.
· Demonstrate complete understanding and awareness and adhere to all company policies and procedures as well as the company’s emergency and evacuation procedures.
· Comply with the company’s corporate code of conduct.
· Provide courteous and professional service at all times.
· Respond to changes as dictated by the Industry, company and/or hotel
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