F&B Supervisor/Team Leader/Captain

Key Responsibilities

• Service Leadership:
• Lead the front-of-house staff during shifts, ensuring a high level of service and guest satisfaction.
• Set an example of professionalism, courtesy, and efficiency for the team.
• Assign tasks and responsibilities to staff and ensure they are completed effectively.
• Guest Interaction:
• Greet and interact with guests, addressing inquiries, concerns, and special requests promptly and professionally.
• Ensure guest needs are met and exceeded, contributing to a positive dining experience.
• Staff Supervision and Training:
• Assist in recruiting, training, and supervising front-of-house staff, including servers, hosts/hostesses, and bartenders.
• Conduct pre-shift briefings, provide guidance, and facilitate staff development.
• Ensure staff adherence to service standards and enforce company policies and procedures.
• Operations Management:
• Collaborate with the Restaurant Manager/F&B Manager to manage daily restaurant operations, including reservations, table assignments, and seating arrangements.
• Monitor table turnover and dining room management to optimize occupancy and guest satisfaction.
• Assist in inventory control and stock management.
• Financial Management:
• Assist in tracking and managing revenue, expenses, and billing accuracy.
• Handle guest billing, payments, and cash handling procedures.
• Report any discrepancies or issues promptly.
• Menu and Beverage Knowledge:
• Maintain a comprehensive knowledge of the menu items and beverage offerings.
• Assist guests in making menu selections and recommend pairings.
• Communicate any menu updates or specials to the team and guests.
• Health and Safety:
• Ensure compliance with health and safety regulations.
• Promote and enforce safety standards among staff.
• Address and report accidents or incidents according to company policies.
• Wine and Beverage Service:
• Assist in managing the wine and beverage program, including inventory control and recommending changes to the beverage menu.
• Oversee the service of alcoholic beverages, ensuring responsible service practices are followed.
  

Qualifications

• High school diploma or equivalent required; bachelor's degree in Hospitality or related field preferred.
• Previous experience in a similar role, with strong leadership and supervisory skills.
• Excellent communication and interpersonal abilities.
• Proficiency in restaurant management software and computer applications.
• Knowledge of food and beverage operations and industry trends.
• Familiarity with local regulations related to food and beverage service.
• Customer-focused with a passion for delivering outstanding service.
• Ability to work flexible shifts, including nights, weekends, and holidays.