Food and Beverage Supervisor at Hotel Capitol

About the job

• The job of the F & B Supervisor covers the entire Food and Beverage Departments of our Hotelbranches and as such each branch should be supervised following our corporate policies,protocols, regulations and general best practices, bearing in mind the unique supervisory needsof each of our branches.
• Manage and structure the standard of operation of the Kitchen Department, its personnel, stock,supplies, storage, requisitions and inventories as well as the interface with the wait staff andother departments within the hotel.
• Manage the day-to-day operations and activities of the Kitchen within budgeted guidelines andto the highest standards, as well as ensure and preserve excellent levels of internal and externalcustomer service.
• Lead the entire kitchen team in designing/updating exceptional and attractive menus, purchase goods/food supplies and continuously make necessary improvements to suit the dietary needs ofa diversity of customers as approved by upper management.
• Maintain accurate daily and weekly punch details for kitchen staff and process daily sales reportsand other reports as may be required or directed by management.
• Maintain a consistent focus on cleanliness throughout the kitchen and stay aware of trends,systems, practices and equipment in kitchen preparation and service in the hotel and restaurant business.
• Plan, forecast, sourcing and execute food orders and provide alternative recipes for customers with special dietary needs. Also check food and beverage supplies, place orders when needed and track and orders deliveries and shipments.
• Coordinate the cooks/kitchen assistants/bartenders/waiters on the preparation, presentation and service of food and meals to always ensure highest quality in service delivery and customer satisfaction.
• Manage, direct, coordinate and train the wait staff through their Team Lead to ensure standardization of menu presentation to guests, servicing of plated meals, bill/payment management and overall excellent customer service outputs.
• Forecasting, planning, sourcing, and ordering food supplies for the kitchen and building positive relationships with food and beverage vendors for maximizing cost effectiveness.
• Events: oversee the catering and servicing of all special events, meetings, etc.
• Review and evaluate the degree of customer satisfaction to recommend operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.
• Listen, handle and process customer complaints patiently and address them to preserve theirrelationship with the Hotel and ensure they remain returning customers.
• Communicate with and manage the service and kitchen staff regarding menus, food orders, reservations, meetings, special events and the overall SOP (Standard Operating Procedure) for the department.
• Attends and participate in weekly mid-level management meetings and complete and administer employee performance appraisals as may be required by management from time to time.
• Assist in establishing Kitchen targets, KPI’s, SOP policies, staff and meal schedules, policies and procedures and comply with all health and safety regulations.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork of the kitchen employees and maintain a close working relationship
• with the Staff and other departmental heads.
• Control and safeguard against wastage and contribute to cost saving measures in the kitchen.
• Manage and ensure that hygiene standards are strictly followed in the cooking and service of food in line with internationally accepted standards and in accordance with relevant food and safety regulations.
• Quality Control: ensure that all standards set for food presentation techniques, ingredients; food taste, quality and quantity are met and are in order always before any meal leaves the kitchen.
• Theft/Fraud Control: put in matrixes to safeguard against any form of theft, fraud, dishonest practices in the department and update such matrixes as wrong acts evolve and/or as the need may arise
• Training: conduct trainings of staff of the department as approved by upper management on local or continental dish preparations, baked items and confectionaries, guest handling and serving, table settings, hygiene issues and other areas as is necessary for achieving overall excellent service delivery and customer satisfaction by the department
• Ensures that all in-house production records are maintained - trays setup, product offloads, minimizes wastages, in –house temperature checks and all documentation are carried out.
• Run weekly supervisory schedule duties as per approved by upper management on a rotational basis. This will include weekly overnights stays (at least once a week) and/or long work hours especially during major event, festive seasons or as the need may arise.
• Monitor, analyze, and control all kitchen and food related inventories, requisitions, sales and/or costs. This includes preparing the appropriate reports, charts, and schedules to ensure that budgets are met or exceeded while quality is maintained and improved.
• Submit a monthly sale analysis report of the Kitchen activities, indicating the analysis of the kitchen cost/expenditure versus sales to determine the departments profit or loss margin ,
• Perform all other tasks and duties in line with effectively managing the Food and Beverage
• Departments of our Hotel Branches, its services/activities and/or as may be directed by upper management from time to time.