Job Title: F & B Supervisor
Reports to: Food & Beverage Manager
Responsible for: Supervision of the Restaurant and Tap Bar at the George in Rye.
Liaises with: Head Chef
To effectively manage the service of food and beverages in the restaurant and bar to the laid down standards and in a manner that maximises profitability and guest satisfaction.
Key responsibilities and accountability
To supervise the running of the breakfast, lunch and dinner shifts and to be a hands on presence on the floor during service periods.
To promote a customer focused culture leading by example and by encouraging in house training of all team members through an agreed training plan.
To manage cash and payment systems in accordance with company procedures and policies.
To encourage repeat business and positive guest feedback through provision of a slick and sophisticated guest experience.
To supervise and motivate bar and restaurant staff, to train and develop staff according to company policies and employment laws, and ensure relevant HR procedures are followed.
To ensure menus are prepared and printed on a daily basis in consultation with the chef.
To ensure new menu items are added to the POS system as per the standard
To attend daily meetings as and when required in the absence of the restaurant and bar manager.
To hold team briefings before every service period to pass on the relevant information to the team to deliver service, to ensure each team member is allocated a job role.
To be aware of VIP guests and their needs/requests and to make sure the team is aware.
To be aware of any F&B requirements for rooms and ensure they are delivered.
To assist with the running of functions and weddings as required when business levels demand this.
To ensure that the restaurant and bar areas are maintained to the correct standard of cleanliness at all times and that maintenance issues are reported timorously.
To ensure that the restaurant and bar areas provide a conducive and inviting atmosphere to guests at all times.
To effectively manage and control the Restaurant reservations on Open Table in a manner that ensures business levels are maximised whilst maintaining standards of food, beverage and service.
To ensure weekly beverage orders are placed and stock par levels are maintained in accordance with procedures.
To ensure that the wine cellar is effectively managed and organized.
To ensure that beverage GPs are maintained and deficits limited and to report on beverage month end figures when required.
To ensure that monthly stock takes of operating equipment are carried out as per the laid down standard with variances being reported on.
To develop personal skills and capability through ongoing training, as provided by the company or elsewhere subject to company approval.
To ensure the Restaurant and bar comply with all relevant legislation relating to health and safety, food hygiene regulations and licensing legislation.
To act as a team leader within the food and beverage operation.
To act as duty manager when required.
To carry out any other reasonable tasks as requested by management.
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