Food and Beverage Supervisor

Location: ,
Job Category:
Job ID: 117947
Employment Type:
Salary:
Posted: 01.03.2025

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Occupations:

Food Services-Hospitality : General-Other: Food Services, Restaurant Management

Job Description:

Job Description

Job Title: FOOD AND BEVERAGE SUPERVISOR

Department: Food and Beverage

Reports To:

• Food and Beverage Manager
• Restaurant Manager
• Director

Supervises: All Restaurant Staff

Contacts: Guests

Position Summary:
To ensure the food and beverage department’s service and products are to Company’s standards and to monitor employee teamwork and guest satisfaction on a daily basis.

Duties and Responsibilities:

• Monitor, direct and co-ordinate all Food and Beverage related activities in a proficient and pleasant method
• Supervise all functions and general daily Food and Beverage service.
• Co-ordinate food service between back of house with front of house.
• Liaise with sales department to ensure all conferences and events are coordinated properly and efficiently as possible.
• Review daily and weekly functions with the Food and Beverage Manager.
• Supervise and monitor opening and closing duties for Food and Beverage department and ensure they are done according to standards.
• Generate daily reports of operational activities for Food and Beverage Manager.
• Record daily sales, demographics, room usage, etc. as required.
• Collect charges or fees for all Food & Beverage related activities and produce daily sales and activity reports for the accounting department.
• Assist in managing beverage costs and wastage to ensure that wastage is kept at minimum and that all costs are controlled
• Order supplies associated with the Food and Beverage department activities.
• Ensure proper ordering, receiving, storage procedures are being followed.
• Ensure that POS system is operational and accurate at all times.
• Balance cashiers at end of shift
• Standardization of cocktails
• Implementation and maintenance of stock controls and inventory
• Implementation of systems to minimize wastage
• Monitor time and attendance, absenteeism as applied to the payroll.
• Assist in any other areas that will help to create a challenging, creative environment with good camaraderie among the bartenders, with the intention of improving the quality of products and services at the bars
• Establish an environment of teamwork and team spirit by taking an active interest in employee welfare and development.
• Supervise, mentor, coach, and discipline staff.
• Ensure appropriate staff assignments and duties are established.
• Ensure compliance with standards and Company policies
• Participate in team building exercises.
• Monitor employee teamwork and guest satisfaction daily.
• Act as liaison between line staff and management.
• Assist with hiring, training and motivating Food and Beverage staff
• Maintain and enforce company’s policy.
• Assist in the orientation and training of employees to ensure that all staff has a complete understanding of the company’s policies.
• Conduct employee performance appraisals as and when required
• Discipline staff in accordance with the company’s policies and procedures, with the assistance of the Human Resource Manager.
• Assist with scheduling for the Company's Front of House employees.
• Research/upgrade operational standards and keep current with changing industry trends
• Monitor and report any equipment failures or tentative maintenance issues.
• Follow all fire, health and safety regulations as they relate to the Food and Beverage Department
• Report any injuries, accidents or health and safety concerns to the Manager or HSE Committee
• Serve as a Member of the Health & Safety Committee as required.
• Assist the Food and Beverage Manager in the execution of his/her duties and take over some of the routine tasks during his/her absence.
• Execute any other duties as requested by the Food and Beverage Manager

Working Conditions:

• Stands during entire shift.
• Reaches, bend, stoops, lifts, carries, and pushes up to 25lbs.
• Job requires substantial repetitive motion of the wrists, hands, and finger
• Sometimes work in a high-pressured environment.
• Required to work on a shift basis including nights, weekends and public holidays
• Required to be well groomed and maintain hygiene standards.

Skills, Knowledge and Qualifications

• At least five (5) O’Level passes including Math and English Language.
• Certificate or Diploma in Hospitality Management, Restaurant Management or Food and Beverage Management from an accredited institution is an asset.
• At least five (5) years progressive experience in the hospitality industry with at least three (3) years in a in a supervisory capacity.
• Proficient in the use of Microsoft Office Suite
• Formal training in HACCP procedures, sanitation and hygiene
• Valid Food Badge

Competencies Required

• Planning/Organizing: The ability to manage one’s time, set priorities and targets, arrange own activities, effectively use available resources, and put tasks together in an orderly, functional and structured whole.
• Customer Service Orientation: The ability to demonstrate concern for the satisfaction of the needs of both internal and external customers.
• Teamwork: The ability to collaborate with others to achieve a goal
• Independence: Developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
• Attention to Detail: Careful about detail and thorough in completing work tasks.
• Leadership: The ability to take charge and offer opinion and direction.
• Supervisory Management Skills: The ability to oversee, manage and direct the performance of others

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Job Requirements:

Skills, Knowledge and Qualifications

• At least five (5) O’Level passes including Math and English Language.
• Certificate or Diploma in Hospitality Management, Restaurant Management or Food and Beverage Management from an accredited institution is an asset.
• At least five (5) years progressive experience in the hospitality industry with at least three (3) years in a in a supervisory capacity.
• Proficient in the use of Microsoft Office Suite
• Formal training in HACCP procedures, sanitation and hygiene
• Valid Food Badge