Outlet Supervisor

Responsible for supervising the day-to-day operations for the pool and restaurant in absence of the F&B Manager. To assist F&B Manager in ensuring all staff adhere to Four Seasons standards.

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; demonstrates 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; lives the Golden Rule 
  
  
• Adheres to the hotel's code of conduct and grooming & hygiene standards 
  
  
• Is seen as working hands-on, assists colleagues in crunch times; Walks the talk 
  
  
• Actively participates in briefings and meetings; facilitates communication between employees and management 
  
  
• Maintains a clean and orderly work area and promotes a safe working environment  
  
  
• Performs any other cognate duties as and when required. 
  
  

Departmental 

• Ensures the work area is ready for service with pre- and post-service checks completed, staff immaculately groomed and aware of daily specials and promotional offers 
  
  
• Performs and supervises food & beverage service tasks in accordance with hotel standards; is actively involved in guest service and highly visible 
  
  
• Is thoroughly familiar with wines and menu items and able to compose and recommend menu progression and wine pairing; drives upselling programs 
  
  
• Provides genuine hospitality and recognition, engages in guest interactions in a sensitive and appropriate manner, creates personalized experiences; is seen as actively developing a network of regular guests 
  
  
• Takes ownership of guest concerns and requests and acts decisively to ensure guest satisfaction when glitches occur 
  
  
• Conducts daily briefings in the absence of management; assigns shifts and duties to junior colleagues; assumes the responsibilities of the Assistant Manager in his/her absence 
  
  
• Inspects and ensures the work area is in good physical repair; reports defects and ensures timely rectification 
  
  
• Ensures mise-en-place is complete and manning in place prior to shift 
  
  
• Handles large tables, VIPs and private events 
  
  
• Describes food & beverage menu items with interesting and vivid descriptions in a concise, informative and appropriate manner 
  
  
• Is highly sensitive to guest preferences; compiles and documents guest history; offers a special service touch when an opportunity is presented 
  
  
• Performs accurately all end of shift reports, strictly adheres to cashiering and internal accounting procedures 
  
  
• Assigns opening, closing and side duties to colleagues and ensures completion of tasks 
  
  
• Conducts routine maintenance and restaurant housekeeping inspections, operating equipment inventories; submit reports and recommendations 
  
  

• Special Requirements 
  
  

• Has 2 - 4 years of relevant experience in Food and Beverage service 
  
  
• Possesses excellent English, math and psychometric abilities  
  
  
• Possesses aptitude and upward mobility. Internal candidates will have successfully completed the SDP course 
  
  
• Knowledge of a relevant foreign language and international working experience is preferred  
  
  
• Possesses well developed guest PR skills and personal flair 
  
  
• Has a keen interest in food and wines, has undergone formal training in wine and food knowledge