Food & Beverage Supervisor

**Restaurant**
- Prepares staff duty roster and holiday planning, organizes shifts to ensure appropriate staffing; to meet work requirements at the same time maintaining equality in workload.

-Assist in planning new menus with the Outlet Manager and Executive Chef in accordance to the menu cycles for the outlet.

-Assist in planning special events agenda with promotions; includes

-Goals & Objectives

-Target Market

-Event P&L

-Assures necessary funds through sponsors

-Determines that adequate operational supplies are available at all time

-Prior to briefing, supervise and inspect mis-en-scene and mis-en-place so that outlet operations run smoothly.

-Host the outlet and greet all guests upon arrival or latest before ordering. Checks during or after the meal and the satisfaction of all guests.

-Supervise food service with a view to ensure speed, quality and personalized attention.

-Attend to guest complaints and ensure guest satisfaction through immediate action

-Initiates requisition for operational supplies ensures that the outlet maintains stock levels; and repairs & maintenance work orders.

-Ensure compliance with the voco® Doha West Bay Suites and HACCP standards for receiving, handling and storage of all non food goods; daily menu specials and out of stock items; control cutlery, glassware, crockery and service equipment allotted to the outlet.

-Ensure that the set service standards are achieved and exceeded.

-Oversee service in the outlet for function, conference, catering and special events.

-Plan and set conference room for service in consultation with sales department.

-Carry out public relations duties with guests visiting the outlet so as to ensure repeat business.

-Provide hands on service in all aspects of food and beverage operation.

**FINANCIAL RETURN**
- Enhance food and beverage sales through high standards of service and salesmanship to meet or exceed sales budgets.

-Control the dispensation of beverage by avoiding short/over measures.

-Control equipment, linen and supplies in the outlet for smooth operation of outlet and ensure that the Par Stock is maintained at all times.

-Conduct periodic stock taking of supplies, equipment and consumables.

-Minimize operating cost by using all equipment and products in accordance with guidelines set and ensure all equipment is turned off at the end of the shift.

-Reconcile all takings with sales generated.

**RESPONSIBLE BUSINESS**
- Ensure that all handling of food & beverage are in accordance with the hotel policies and procedures

-Comply with all occupational health and safety policies and procedures

-Ensure the maintenance and aesthetic upkeep of the outlet in close coordination with engineering and housekeeping respectively.

-Hand-over lost and found property to the Housekeeping as per regulation.

-Coordination with the following:
-Food & Beverage stores-for the requisition of any items.

-Kitchen Stewarding-for supply of any crockery, cutlery, and for the cleaning of the restaurant.

-Engineering for maintenance

-Housekeeping-for supply linen and uniforms.

-F&B Control-for daily inventory and clarifications of shortages.

-Accounts-for accounting of the sales, in order to see if the restraint is meeting the budget

**PEOPLE**
- Conduct daily briefing and use it as a tool for two way communication training and corrective action.

-Analyse training needs and establish a training plan for staff under supervision.

-Organize and conduct training of staff to achieve excellence in performance and be a development resource.

-Conduct the performance appraisal of staff reporting to job holder in accordance with hotel’s policy.

-Oversee work performance of new food and beverage service staff when it comes to servicing, posting to Micros, audit and cash balance reporting.

-Train new hires on-the-job-trainees (On the Job Training) and cross-trainees in the food and beverage department.

**GENERAL**
- Communicate effectively with all other departments.

-Attend meetings, training sessions and any other required meeting or training session.

-Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.

-Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manage***

-Accurate reconciliation of all sales generated.

-Effective use of food and beverage product, preparation and presentation in accordance with hotel standards.

-Ensure that the service and general standards of operation is of the highest standard possible and achieve budgeted profit targets with a view to maximizing sales.

-Resolve guest complaints courteously and professionally.

-Maintain food and beverage costs within budget.

-Maintain a professional and organised work environment

-Guest satisfaction and feedback achieves or exceeds expectation.

-Reports, presentations and other administrative duties are consistently on a high standard; a