Restaurant Supervisor at Bridge Talent Management

Role Statement purpose:

• Manage the conference rooms’ business line and all F&B point of sales so as to ensure the delivery of quality service to the customers and increased profitability for the organization.

Key Responsibilities:

• Timely booking of conference rooms in line with the client’s specification and timelines.
• Ensuring all the necessary materials required in the conference room are provided.
• Ensuring the customer is billed correctly and payment is received (raises bills).
• Supervising and managing the performance of the department staff to ensure quality standards are delivered and maintained.
• Ensuring the correct staff complement is always available always.
• Liaising with the Chef to ensure that catering is adequate for the numbers booked.
• Deputizes Restaurant Manager.
• Negotiate on price package.
• Ensuring all equipment is issued and are sufficient.
• Accountable and responsible for F&B crockery, cutlery, linen, furniture.
• Manages banqueting store.
• Performing any other tasks allocated by the Manager.
• Liaise with chef and restaurant manager to ensure food safety measures are adhered to.
• Ensure food served to the guest meets the food safety expectations of the guest.

Requirements

• O level Certificate.
• Diploma in food and beverage
• 3-5 years’ experience in the hotel industry in comparable roles