Assistant Food & Beverage Supervisor
MAIN RESPONSIBILITY
Operational:
- To provide a courteous, professional, efficient, and flexible service at all times, following the hotels Standards of Performance.
- To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
- To perform opening and closing procedures established for the Place of Work as assigned.
- To ensure that the inventory par stocks for all operating equipment.
- To assist in conducting monthly inventory checks on all operating equipment and supplies.
- To assist in controlling the requisitioning, storage and careful use of all operating supplies and equipment (OS&E).
- To liaise with the Kitchen and the whole Food & Beverage Department on daily operation and quality.
- To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
Food & Beverage Product:
- To assist in planning the food & beverage lists and to assist with advertising and promotions.
- To ensure that only fresh products are used in Food & Beverage preparation.
- To monitor operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage.
- To explain the discrepancies in the potential food & beverage cost satisfactorily.
- To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend beverage combinations and up-sell alternatives
- To prepare and serve food & beverage orders and provide a courteous, professional, efficient and flexible service at all times, following the hotels Standards of Performance.
- To follow correct sequence of service at the assigned station outlined in the Standard Operating Manual.
- To continuously learn on customer service, changing menu item, specials and prices.
- To be fluent in operation of MICROS POS system.
- To handle money and guest charges accurately.