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Four Seasons

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Food & Beverage Outlet Supervisor

About the job

Main Duties & Responsibilities:

To prepare and serve drinks to customers according to our F&B standards and his/her respective outlet.
Describe the selection of food & beverage menu items to guests by offering interesting, and vivid descriptions of each item, origin, taste, and preparation methods; communicate guest orders including any special needs or requests to the kitchen; coordinate food timings; check completed kitchen orders with the guest’s original order; transport items to the guest table in a timely manner to ensure proper food quality.
To ensure all guests receive service in accordance with the standards established by management.
To have excellent food and beverage product knowledge of the entire menu of his/her outlet.
To control wastage and adequate portions as per our SOP and assist in maintaining the budgeted beverage cost
To serve bar snacks according to the correct service procedures.
To innovate and assist in creating an exciting beverage program pertaining to the identity of each venue.
Assist in the correct inventory at end of every operational month and maintain adequate par levels at all times in his/her bar.
To operate Micros competently, producing accurate and correct guest checks, reporting any errors to the Assistant Food & Beverage Outlet Manager, Restaurant Manager.
To report all problems to the Assistant Food & Beverage Outlet Manager, Restaurant Manager.
To maintain all working areas clean at the end of service and respect high level of hygiene as per our HACCP program.
To acquire a good knowledge of the range of commodities and offer choices where appropriate.
To assist in the organisation of training sessions and ‘on job’ training in order to maintain consistency of execution and attention to detail among all the bartenders and throughout the bars of your outlet
To work with Restaurant Manager and Assistant Managers to keep high standards of hygiene, service and presentation in Restaurant/Bar, and amongst the staff.
To follow all hotel policies as instructed.
To encourage for good co-operation between all departments.
To maintain a high standard of personal hygiene and overall appearance, both personally and with members of Restaurant/Bar team according to the hotel uniform and grooming standards.
To control equipment within the Restaurant/Bar and organise mise en place, and general cleanliness of room.
To assist and organise departmental meetings.
To supervise the running of the service, and take quick and appropriate action to correct any shortcoming.
To maintain good accounts when handling cash, and be security-minded, PCI compliant.
To always use guest names wherever possible and encourage/train effective use of the guests’ recognition program.
To quickly assess guests' needs and flex style appropriately.
To build and maintain guest rapport throughout service.
To remain calm, composed and in control even in unusual situations.
To effectively handle guest complaints and compliments.
To project a positive, professional and friendly image to the guests and employees.
Update the file of guest history (ie. beverage type, table location, birthdays, special family occasions) kept with the Hostess.
To ensure all bars in your respective area are “ready” to welcome and serve guests upon the opening hours.
To carry out any other duties as directed by the Restaurant Manager or Assistant Food & Beverage Outlet Manager.
To assist in carrying out briefings before and after service.
To assist in any other area of Food & Beverage as and when required.

Standard Duties:

To provide a friendly and professional service that always exceeds guests’ expectations.
To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
To report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
To comply with local legislation as required.
To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
To respond to any changes in the division as dictated by the needs of the industry, company or hotel.
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
To conduct and attend training sessions as outlined.
Perform other tasks or projects as assigned by the Restaurant Manager or Assistant Food & Beverage Outlet Manager.
Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.