Food & Beverage Supervisor- Bvlgari Hotel Milano

POSITION SUMMARY

JOB OVERVIEW

Responsible for all aspects of managing the restaurant and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.

KEYRELATIONSHIPS
Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Sales Staff, Accounting, Housekeeping and Executive Committee Members.
External: Hotel Guests/Visitors, Food Vendors, Health Department Inspectors.

STANDARD SPECIFICATIONS:
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.
Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
Skills:
1)Ability to prioritize, organize and delegate work assignments.
2)Ability to direct performance of kitchen staff and follow up with corrections where needed.
3)Ability to promote positive work relationships with service personnel and other departments
4)Ability to ascertain staff training needs and provide such training.
5)Ability to perform job functions with attention to detail, speed and accuracy.
6)Ability to work well under pressure of organizing and attaining production schedules and timelines.
7)Ability to use all senses to ensure quality standards are met.
8)Ability to operate, clean and maintain all equipment required in job functions.
9)Ability to plan and develop menus and recipes.
10)Ability to perform job functions without direct supervision.

JOB FUNCTIONS:
1) Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
2) Establish the day's priorities and assign production and prep task to staff to execute.
3) Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
4) Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing /Storeroom personnel. Ensure quality of products received.
5) Ensure that staff report to work as scheduled; document any late or absent employees.
6) Coordinate breaks for staff.
7) Inspect grooming and attire of staff; rectify any deficiencies.
8) Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
9) Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift.
10) Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
11) Be aware of any shortages and make arrangements before the item runs out.
12) Control that staff is informed of all daily specials
13) Observe guest reactions and confer with service staff to ensure guest satisfaction.
14) Promote positive guest relations at all times.
15) Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
16) Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
17) Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
18) Maintain proper storage procedures as specified by Health Department and hotel requirements.
19) Ensure that excess items are utilized efficiently.
20) Monitor and ensure that all closing duties are completed to standard before staff sign out.
21) Foster and promote a cooperative working climate, maximizing productivity and employee morale.
22) Oversee and direct training of new hires in specified phases of the restaurant operation. Maintain an on-going training program for existing staff. Reevaluate positions in the restaurant and make changes wherever necessary.
23) Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
24) Conduct scheduled performance appraisals.
25) Interview and hire new personnel according to hotel policies and standards.
26) Prepare weekly work schedules for all personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
27) Document pertinent information in the log book and follow up on items noted during other shifts.
28) Successful completion of the training/certification process.

SECONDARY FUNCTIONS:
1) Plan and conduct monthly departmental meetings.
2) Attend weekly staff meetings, F&B meetings, pre-convention meetings
3) Return business telephone calls.
7) Perform at special events and off-premise functions.
8) Schedule and conduct month-end inventories.
9) Prepare menu analysis and recipe costing.

NOTE:
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.