Job
Description
Supervisor in food and beverage service. Role and Responsibilities General Is directly responsible for the day to day key processes in his/her area of work Where applicable, acts as shift leader, leads and motivates colleagues by example and promotes teamwork Assumes training responsibilities when required; demonstrate a high degree of standards awareness Actively offers operational, employee and customer (internal and external) related feedback to management Displays warmth, care, and genuine enthusiasm when dealing with guests and internal customers. Live the golden rule Departmental Ensures the work area is ready for the service with pre and post service checks completed, staffs immaculately groomed and aware of daily specials and promotional offers Performs and supervises food and beverage service tasks in accordance with hotel standards, is actively involved in guest s service and highly visible Is thoroughly familiar with the wines and the menu items and able to compose and recommend menu progression and wine pairing, drives upselling program Provides genuine hospitality and recognition, engages in the guest interactions in a sensitive and appropriate manner, creates personalized experiences, is seen as actively developing a network of regular guests Takes ownership of guests concerns and requests and acts decisively to ensure guest satisfaction when glitch occurs He/ She is directly responsible for Medallia of the hotel, LQA, and Coyle audits He/ She should always maintain hygiene in their respective area and should pass the Hygiene audit like PWT, HACCP Conducts daily briefings in the absence of management; assigns shift and duties to junior colleagues; assumes the responsibilities of assistant manager in his/her absence Inspects and ensures the work area is in good physical repair; reports defects and ensures timely rectification Specific responsibilities and task General Adheres to the hotel code of conduct and grooming and hygiene standards Is seen on working hands-on, assists colleagues in crunch time Actively participates in briefings and meetings, facilitates communications between employees and management Maintains a clean and orderly work area and promotes a safe working environment Performs any additional duties as assigned Departmental 1 .Ensures mise en place is complete and manning in place prior to shift 2 .Handles large tables, VIP s, and private events 3 .Describes food and beverage menu items with interesting and vivid descriptions in a concise, informative and appropriate manner 4 .Is highly sensitive to guest preferences, compiles, and documents guest s history; offers a special service touch when an opportunity is presented 5 .Performs accurately all end of shift reports, strictly adheres to cashiering and internal accounting procedures 6 .Assigns opening, closing and side duties to colleagues and ensures completion of tasks 7.Conducts routine maintenance and restaurant housekeeping inspections, operating equipment inventories, submit reports and recommendations Appropriate manual/policy and procedure: Four Seasons service culture standards Four Seasons core standards General Front and lobby areas Problem resolution Heart of the house/employee dinning Staff locker rooms Compliance policies 1 .Confidential, privacy and proprietary data statement 2 .Policy against harassment 3 .Electronic system policy Skills and Abilities: Has to have 2-4 years of experience in Food and beverage service Possesses aptitude and upward mobility Should be flexible in working in different outlets on business demand Possesses excellent English, math and psychometric abilities Possesses well develop PR skills and personal flair Has a keen interest in food and wines. Has undergone a formal training in food and beverage
