Beverage Supervisor

**ROLES & RESPONSIBLE**
- Oversee the service of all food & beverages within the hotel in absence of the F&B Manager.
- Work Duty Manager shifts as and when required.
- Be passionate about food, beverage and customer service, seeking to ensure that the highest standards are met at all times.
- Complete minor food preparation tasks as necessary to assist with food service.
- Be in attendance at core meal times ensuring that all customers receive the best possible service as well as providing an initial point of contact should there be any questions or complaints.
- Actioning customer compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary.
- Managing the restaurant and bar booking sheets.
- Liaise with chef on duty to ensure seamless food service and ensure good communication with head chef to provide feedback on food service.
- Organizing and delivering events and functions to the required standards.
- Liaise with the events coordinator regarding organization of functions and events.
- Involve and manage food and beverage promotions ensuring costings are accurate with achieving correct GP.
- Identifying and maximize up selling opportunities for profitable sales growth.
- A proactive attitude to continuous improvement is visible with regular meetings to review service delivery including service styles and menu offers as well as positive customer feedback, ensuring that the whole team is engaged in this process
- Report and liaise regularly with management team regarding departmental performance and ensure they are informed of any relevant information or issues
- Knowledge of health & safety and food safety in a catering environment
- Maintain levels of quality, cleanliness, food safety and hygiene in line with company SEMS, Safeguard and local authority regulations i.e. EHO, HSE
- Ensure security is maintained and events are staffed appropriately and in accordance with licensing laws and Licensing Procedures.
- Embrace and grow a ‘zero accidents culture’ within your team by ensuring the accurate reporting of near misses and accidents as well as reporting any equipment defects to your line manager in line with company procedure.
- Ensure the correct storage and disposal of foods in line with company policies and procedures.
- Ensuring that all equipment used is in safe working order, checked regularly and any faults reported to management, ensure equipment is not used until safe.
- To be aware of the evacuation procedures and adhere to them in the event of an evacuation.
- Maximise company profits through rigorous analysis and control of both wastage and portioning as well as sales data.
- Ensure all company documents are completed with integrity and that due diligence is practiced at all times.
- Ensure cash procedures are adhered to and strictly monitored, including preparation and calculation of beverage bills within all departments, and cashing up of tills as per Sodexo Cash Handling Policy.
- Take responsibility for stock control, including ordering, acceptance, maintenance of stock levels and stock rotation, and report &return of any sub-standard items.
- Completion of a monthly equipment and stock take of all goods under responsibility.
- Actively manage and encourage your assistants ensuring that company expectations are adhered to at all times.
- Carry out training as required ensuring that your team have the skills needed to excel.
- Positive team culture and high levels of productivity and employee engagement are demonstrated.
- Maintain high standards of appearance and personal effectiveness across the department.
- Ensure all staff adhere to the uniform and personal hygiene policy as detailed within Company Induction pack.
- Ensure breaks are organized in accordance with fluctuations in the volume of business.
- Continue to develop one’s own skills and knowledge within the position.
- Attend weekly team meetings to maintain levels of communication across the team.
- Able to work on own initiative within a team environment.
- A positive working relationship with the client is evident.
- Undertake any other reasonable task as directed by the Management.

**REQUIREMENTS**
- Proven leadership skills to lead and motivate a team.
- Basic **Food Hygiene Certificate**.
- Passed at least SPM or equivalent.
- Good in communication and presentable.
- Able to work in a team and multitasking.
- Able to work on Weekend & Public Holidays.
- Applicants with **experience in the F&B industry** will have an added advantage.

**Benefits**:

- Health insurance