Descrição da Função

Great restaurant memories come from many places. The sights, sounds, scents and, importantly, service. As F&B Supervisor, by tailoring each guest’s experience to their unique tastes, you’ll create memories as delightful as the dishes.

Your day to day:

1. People

• In the absence of a Manager, conducts shift briefings to ensure hotel activities:

• Cooperate in the development of departmental standards and procedures to promote salesmanship, quality of service and profit;

• Promote teamwork and quality service through daily communication and coordination with other department. Coordinate VIP deliveries with appropriate departments;

• Perform other duties as assigned.

1. Guest Experience

• Ensure all complaints during shift are solved and logs all in log book for further follow up;

• Monitor standards of guest facilities and services;

• Assist when necessary with menu and wine list creation;

• Answer the telephone and take room service orders as per brand standards. Deliver orders as per standards;

• Correctly enter all pertinent information of an order including special items, cooking meat instructions, no seasoning, etc.;

• Prepare beverages requested by customers. Adhere to established pouring standards and drink recipes to provide a consistent product to the guests and to control costs. Coordinate food service with restaurant for bar guests if applicable;

• Set-up meetings rooms for client meetings and events;

• Monitor guest behavior and guest alcohol consumption to determine when alcohol service to the guest should cease; notify management of incidents involving excessive alcohol consumption or impaired condition of customers; check identification whenever the age of a guest requesting an alcoholic beverage service is questionable;

• Alert management of any service and/or safety issues. Make appropriate service recovery gestures according to established guidelines in order to ensure total guest satisfaction;

• Welcome guests and respond to requests in a prompt and professional manner.

1. Responsible Business

• Supervise the maintenance of service equipment;

• Maintain a clean, neat and well-organized work area;

• Check the working condition of equipment and machinery in accordance with specifications;

• Report to supervisor all unsafe or malfunctioning equipment, safety hazards or any other maintenance and repair needs;

• Ensure all the HACCP procedures are in place.

1. Financial

• Do and control product requisitions in order to have all the correct par stocks;

• Set up outlets including all supplies, linen and equipment. Perform pre and post shift side-work;

• Inventory unused liquor and beverages. Ensure that all liquor is properly secured before, during and at close of shift;

• Receive payments and process transactions according to established policies and procedures; give correct change; document voids on void balance sheet. Close checks to correct guest’s room account;

• Supervise cash handling and banking procedures;

• Establish and instruct staff in cash security procedures;

• Follow established script to encourage up-selling.

Contacto

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