Food and Beverage Supervisor at Kempinski Hotels

Description

• The overall scope of the job includes supervising the service food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

Key Responsibilities

• Ensuring all rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• Ensuring the service team is well managed, having delegated the appropriate tasks to the team members.
• Ensuring the sales are driven to the outlet’s full potential and that budget is adhered to.
• Ensuring a High quality of product and service is maintained in the outlet.
• Ensuring the outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• Responsible to Assistant Restaurant Manager/ Restaurant Manager.
• Responsible for Head Waiter/ Waitress, Waiter/ Waitress & Host/ Hostess.
• Ensuring a courteous, professional and efficient service is provided at all times.
• Ensuring all duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Having a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Having the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Monitoring operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensuring that the place of work and surrounding area is kept clean and organized at all times.
• Successfully performing opening and closing procedures established for the assigned outlet.
• Reporting guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Skills, Knowledge and Expertise

• Minimum of Diploma in Hospitality Management or related field.
• Minimum 4 years in F&B service role with two years in a supervisory position preferably in a 5* Hotel Chain.
• Ability to work and communicate in a multinational environment.
• Excellent written and verbal communication skills
• Ability to work as part of a team.
• Computer literacy adapted to the field of training.