F&b Supervisor

Responsible to supervise the day-to-day delivery of the food and beverage service and team within a specific outlet/conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards

**Education**:

- Matric / Grade 12
- Food and Beverage Management Certificate or Hospitality Management Certificate or Diploma in Food and Beverage Management or Hospitality Management

**Experience**:

- 3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations

Work conditions and special requirements:

- Ability to work shifts that meet operational requirements
- Physically able to move operating equipment
- Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Skills & Competencies:
Core behavioral competencies
- Collecting Information
- Team Co-operation
- Verbally Informing
- Supervising
- Dealing with Customers
- Appraising & developing
- Problem-Solving

Technical/Proficiency competencies:

- Food & Beverage Costing
- Food & Beverage Product Knowledge
- Set-up requirements
- Function sheets (if relevant)
- OE use & storage
- Team Planning
- Stock control
- Proficient MS Office skills
- Micros / Opera is preferred

Key Performance Areas:
Shift Supervision:

- Put in place staff scheduling and duty allocations to ensure maximum coverage
- Handle shift briefings / handovers / shift reports
- Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
- Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet Report and resolve any issues experienced
- Manage the control of stock and operating equipment as per SOP for the outlet Cash-ups at the end of the shift

Food & Beverage Product Offering:

- Monitor service offering / products and pricing within F&B
- Make recommendations of improvements to the product and service offering
- Co-ordinate the implementation of the food and beverage promotional calendar for outlets
- Monitor customer service standards and identify any areas of concern
- Conduct maintenance walkabouts for front of house and back of house areas
- Monitor health, safety, hygiene and environmental elements in the area
- Monitor the use and storage of operating equipment
- Monitor stock control and operating equipment control processes
- Investigate variances / discrepancies and take necessary action to correct

Conferencing Product:

- Liaises with clients
- Attends pre-conference meetings
- Provides client with relevant solutions / options for conferencing - including set-up, themes, décor, lighting, equipment, etc.
- Conduct QA to ensure set-up is in line with client requirements
- Is present at functions to ensure execution is in line with client requirements
- Manages staff appearance and floor appearance/ functioning of equipment and systems
- Control and management of stock and operating equipment as per SOP
- Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved Monitors and reports on functions
- Provide input into the post-mortem on events and makes recommendations for improvements
- Provides ideas and solutions that are innovative and in line with industry trends

People Supervision:

- Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
- Identification of employee training needs
- Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
- Supervise employee relations within the department
- Staff communication and motivation
- Performance contracting, reviews, and development
- Assist in providing resources and removing obstacles to performance Onboarding of new staff members

Financial Control:

- Authorise spend in line with budget
- Conduct accurate 10, 20-day stock takes for the outlet in line with Company process.
- Report on any variances for the outlet

Deliver Customer Experience:

- Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
- Handle and resolve any guest special requests, queries or complaints
- Shift handover ensures that staff can provide customers with relevant service
- Understand, record and implement special requirements for return guests and VIPs

POPI Statement:
Please Note:
Preference will be given to employees from designated groups in line with the provisions of the Employment Equity Act, No 55 of 1998 (and any amendments thereto), the relevant internal recruitment policy as well as unit’s employment equity plans and Gaming Board License conditions.

Additional Information:
Applicants may be required to w