F&B Supervisor

Description

Job Summary: Manage operational excellence in Food & Beverage services, ensuring quality standards, customer service, food safety, and profitability. Key Highlights: 1. Supervise daily F&B operations and ensure compliance with standards. 2. Lead and develop F&B teams, fostering a positive work environment. 3. Ensure customer satisfaction and food safety across all services. Ensure operational excellence in the hotel's Food \& Beverage services, maintaining high standards of quality, customer service, food safety, profitability, and operational efficiency, while delivering a consistent and distinctive experience for guests and external customers. Key Responsibilities 1\. Operational Supervision * Supervise daily operations of F\&B outlets (breakfast, bar, restaurant, and coffee breaks). * Ensure proper functioning of all services across different shifts. * Guarantee adherence to service standards defined by the hotel and brand. * Coordinate preparation, opening, and closing procedures for all services. 2\. Team Leadership and Management * Coordinate, guide, and support the F\&B team. * Assign tasks and schedule staff according to operational needs. * Monitor employee performance and identify training requirements. * Promote a positive, collaborative, and customer-focused work environment. * Ensure compliance with internal policies and company procedures. 3\. Customer Service * Ensure a high level of guest satisfaction. * Handle complaints and service issues, implementing prompt and effective solutions. * Maintain professional, courteous, and customer-oriented conduct among the team. * Monitor customer feedback and propose continuous improvement initiatives. 4\. Food Safety and Hygiene * Ensure compliance with HACCP standards and applicable legal requirements. * Supervise hygiene, cleanliness, and safety conditions in F\&B areas. * Verify correct receipt, storage, and handling of food and beverages. * Ensure proper allergen control and accurate customer information. 5\. Inventory and Cost Management * Control inventory levels of food, beverages, and consumables. * Participate in periodic inventory audits. * Monitor waste and implement cost-control measures. * Place requisitions and track orders as needed. * Ensure efficient use of available resources. 6\. Administrative Control * Review cash register closures and sales entries. * Prepare operational and incident reports. * Monitor team attendance, punctuality, and productivity. * Ensure compliance with the hotel’s financial and operational procedures. Technical Competencies * Knowledge of Food \& Beverage operations. * Knowledge of HACCP and food safety. * Team management and operational leadership. * Inventory management and cost control. * Proficiency in POS systems and hotel software. * English language proficiency; additional languages are an asset. Behavioral Competencies * Leadership. * Customer orientation. * Organizational and planning skills. * Proactivity and sense of responsibility. * Effective communication. * Problem-solving ability. * Ability to work under pressure. * Flexibility in working hours. Compensation: €1,125.00 \- €1,300.00 per month Benefits: * Free parking Work Location: On-site