POSITION TITLE : FOOD & BEVERAGES SUPERVISOR
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Food and Beverage Manager, and within the limits of established corporate Policies, Procedures and Food and Beverage Manual, assists in overseeing and directing all aspects of all personnel engage in providing courteous and efficient service of Food and Beverage at the assigned outlet.
RELATIONSHIP :
1.Report direct to the Restaurant Manager.
2.Provides functional assistance and direction to the Food and beverage operation as assigned.
3.Interacts and cooperates in coordinating function and activities with other Food and beverage Outlets and other Departments as required.
DUTIES AND RESPONSIBILITIES :
1.Supervises the day-to-day function of all outlet employees, facilities, sales, expenses, services and ensures that all operations supervision is carried out effectively.
2.Controls and analyzes, on an on-going basis the following:
a.Quality Levels of Production and Service.
b.Guest Satisfaction.
c.Expenses.
d.Sanitation, Cleanliness and hygiene.
3.Complies with ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Grooming and Appearance Standards.
4.Establishes and maintains effective employee relations,
5.Ensures that all public and back-of-house areas are presentable, clean, and neat.
6.Attends to guest's comments, complaints and requests regarding Food and Beverage service quality, records and significant activities in supervisor log-book or contact-book, discuss same with Restaurant Manager.
7.Schedules guest reservations and arranges for private parties.
8.Routinely checks on the following
a.Sufficient stocks of all equipment and linen,
b.Pre-service work is carried out properly.
9.Ensures adequacy of material supplies and groceries requisition compare to consumption, to minimize waste and controls expenses.
10.Conducts pre-meal briefings and maintains liaison with chef.
11.Participates in service as necessary in accordance with the requirements and practices of the outlet.
12.Prepares, conducts implements and monitors regularly all outlet operation training programs, according vv1th Food and Beverage Department Yearly Training Plan.
13.Attends and participates in formal training held by Manpower or Outlet in regard to Food and beverage Service Quality Standards Expectation and Future Career development.
14.Accomplishes maintenance work orders and other Food and beverage Office memorandum.
15.Provides appropriates direction, guidance and re-enforcement for the employee's.
a.Performance
b.Development
c.Training
d.Capability
to ensure and maintain maximum productivity
16.Conducts all administrative work required, including but not limited to :
a.Attendance Record
b.Duty Roster
c.Log-book
d.Intern Contact Book
e.Food and Beverage Sales and Cover Comparison
f.Employee Absenteeism Report
g.Wine Sales Report
h.P&L Report of Food Promotion or Destination
17.Performs related duties and special projects as assigned.
No comments:
Post a Comment