F&B Supervisor

22 hours ago

Quezon City, National Capital Region, Philippines Food & Beverage Full time $40,000 - $60,000 per year
  • Delivers personalized service to our guests in line with Solaire Resort standards and Forbes Travel Guide
    Standards.
  • Acts in the best interest of the company about minimizing costs and maximizing revenue of F&B services.
  • Assists in the daily operation of all departments as required.
    Assists in other administrative tasks such as PHR Management, table bookings, cashiering, BSS requests
    CLC.
  • Conducts / attends F&B divisional and departmental meetings as required
    Conducts market surveys as required and plan / implement appropriate measures to increase market share / revenue.
  • Conducts regular inspections on the condition of F&B operation.
  • Deals with proposals and suggestions from management and staff.
  • Designs and implements relevant training programs of F&B Team Members.
  • Enforces staff motivation and team building, observes staff individual performance and grooming.
  • Ensures application of procedures and regulations to staff concerning hygiene and sanitation / fire & safety / emergency procedures.
  • Ensures food safe practices are being followed at all times and the Food Safety plan and Quality
  • Standards are up to date and adhered to.
  • Ensures proper working condition of all equipment and that Team Members have been effectively trained on their use
  • Ensures restaurant presentation is maintained at a high level of quality.
  • Ensures safety is a priority for every guest and every team member.
  • Ensures that all materials, equipment, and machinery are properly used and regularly cleaned.
  • Ensures that all waste produced and handled by the F&B Department complies with rules set by the Company.
  • Ensures that correct disciplinary procedures are adhered especially with regards to handling of disciplinary actions.
  • Ensures that F&B standards and job descriptions are available and updated.
  • Ensures that liquor inventory is adequate, secured, and correct.
  • Ensures that quality of food, beverage, and service provided are consistently maintained,
  • Ensures that service is carried out according to standards set.
  • Ensures that staff are equipped with proper working environment / tools / knowledge to enable them to be productive and efficient in their work.
  • Implements and upkeeps the systems for compilation of guest critique / business cards / guest letters.
  • Implements appropriate and effective measures to improve control of cost / expenses / labor,
  • Implements effective recycling initiatives and ensuring recyclable materfals are discarded responsibly.
  • Instructs team members to report any unsafe conditions to a Supervisor or Manager.
  • Keeps immediate superior promptly and fully informed of all problems or unusual matters of Significance.
  • Leads subordinates successfully into productive working methods by setting an example and utilizing all available management tools (F&B standards and checklists)
  • Participates and infuses control in inventory taking /cost / breakage.
Functional Job Responsibilities
  • Provides hands-on support to the managers and other team members of the department.
  • Serves as a role model for employees through teamwork support, attention to detail, quality control, and interactions with guests and team members to foster and promote a cooperative and harmonious working climate.
  • Ensures that effective link is maintained between other departments.
  • Adheres to safety and security and fire and life procedures of the company.
  • Adheres to the hygiene standards and food safety policies of the company.
  • Sets an example for right conduct and good behaviour.


Requirements
  • Bachelor's degree in Hotel, Restaurant Management or equivalent.
  • At least 3 years of supervisory experience in the same field and in recognized five-star hotels, resort, casino, or integrated properties.
  • Experience in management level of Michelin Starred restaurant and Forbes Starred restaurant will be an advantage.
  • Experience in Fine Dining Restaurant Service / Bar and Lounge Service
  • Ability to speak, read and write in English.
  • Must maintain a working knowledge of the department standards and policies and procedures.
  • Must be able to pass the Integrated Food Safety System within 60 days from hired kate.


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