Food and Beverage Supervisor:
Customer Focus:
To implement the consistent delivery of superior customer service through the Customer Service Programme.
To ensure that the department creates a professional impression to customers and team members.
To participate with action on Customer Service Reports relevant to your department to achieve positive and consistent results.
To act on customer feedback relevant to your areas of responsibility. This to include customer complaints and compliments.
Business Awareness:
To be aware of budgeted and actual departmental targets. This to include sales, covers, stocks levels and departmental profits.
To assist with the control and monitor payroll costs by ensuring rotas are compiled in line with forecasted and actual business levels, using company productivity ratios and payroll management.
To be aware of and assist with the control of departmental operating costs in line with forecasted business levels.
To maximise opportunities for departmental sales and profit and other related targets
Specific Job Accountabilities
To ensure effective stock rotation and maintain stock levels in accordance with hotel business and company policy. This to include storage and use of equipment.
To assist with stock-takes where required.
To follow procedures for food and beverage controls at all times.
To assist with maintaining and improving departmental operating standards.
To ensure charges are raised for services provided in event services department on your shift in accordance with hotel and company procedures.
Growing The Business:
To positively approach sales opportunities in order to maximise sales revenue and exceed budgeted sales targets for the department.
To assist with and suggest new promotional opportunities to enable departmental sales to meet and exceed budget. This to include the planning, implementation and review of promotions.
To keep all department team members sales focused.
People Management:
To assist with leading and motivating the departmental team to promote good employee morale and ensure a high level of commitment and pride in the Hotel.
To carry out planned training and development in a systematic and professional way in order to meet the needs of the business and assist in individual team members personal development.
To continuously coach and counsel colleagues.
To measure the success of food and beverage services training in meeting departmental objectives.
Controlling The Environment:
To supervise the department to ensure effective operation on a day to day basis, whilst maintaining company brand standards consistently with attention to detail. This to include ensuring shift controls and procedures are adhered to.
To comply with statutory and company requirements for Health and Safety, Food Safety, Risk Assessment, Licensing Laws, Disability and ensure all employment legislation is strictly adhered to.
To comply with your responsibilities under the Regulatory Reform (Fire Safety) Order 2005 as detailed in the QMH Fire Safety Management System, a copy of which can be found in the hotel or accessed on the intranet.
To implement action on Hygiene Audits in order to enhance the environment and achieve positive consistent results.
