food & beverage supervisor

2 weeks ago

Cameron Highlands, Malaysia HOTEL DE'LA FERNS SDN. BHD. Full time
  • Staff Supervision: Supervise and coordinate the activities of F&B staff, including servers, bartenders, hosts/hostesses, and other personnel, ensuring smooth and efficient service delivery.
  • Customer Service: Maintain high standards of customer service by greeting guests, addressing inquiries and concerns, and ensuring a positive dining experience for customers.
  • Training and Development: Train new employees and provide ongoing coaching and support to existing staff members to ensure they are knowledgeable about menu items, service standards, and company policies.
  • Shift Management: Organize and oversee F&B shifts, including staff scheduling, assigning duties, and managing workflow to optimize efficiency and customer satisfaction.
  • Ordering and Inventory Control: Assist in managing food and beverage inventory levels by placing orders, receiving deliveries, monitoring stock levels, and minimizing waste to control costs.
  • Quality Control: Ensure that food and beverage offerings meet quality and presentation standards set by the establishment, conducting regular inspections and addressing any issues promptly.
  • Safety and Compliance: Ensure compliance with health and safety regulations, food hygiene standards, and licensing requirements, maintaining a clean and safe working environment for staff and guests.
  • Problem Solving: Address customer complaints or service issues promptly and effectively, taking appropriate actions to resolve issues and ensure customer satisfaction.
  • Cash Handling and Reporting: Handle cash transactions, process payments accurately, and reconcile cash drawers at the end of shifts. Prepare daily sales reports and other relevant documentation as required.
  • Promotion and Upselling: Encourage upselling of menu items and promotional offers to maximize revenue and profitability, while also enhancing the dining experience for customers.
  • Collaboration: Work closely with the management team, kitchen staff, and other departments to coordinate operations, resolve issues, and ensure a seamless guest experience.
  • Continuous Improvement: Identify opportunities for process improvements, cost savings, and service enhancements, and provide feedback to management for strategic planning and decision-making.

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