Guest Service Supervisor

East India Hotels (EIH); Chennai; On-site; INR 240,000 - 360,000; Full time

Job summary

East India Hotels (EIH) invites applications for the role of F&B Supervisor. The incumbent will organize, train and supervise the restaurant service team to deliver fast and courteous service to guests.

Responsibilities include taking charge in the absence of the F&B Manager, developing sales, and ensuring high standards of grooming, hygiene, and service across shifts.

Responsibilities

• Organize, train and supervise the restaurant service team to ensure satisfactory guest service.
• Remain in charge in the absence of the F&B Manager.
• Develop restaurant sales by upholding high service standards for guests.
• Assign duties to subordinates.
• Learn and implement Food & Beverage control procedures.
• Handle guest complaints and resolve promptly for guest satisfaction.
• Inspect table setups, layouts and equipment before service.
• Supervise all service team members during shifts.
• Ensure good maintenance of the restaurant area.
• Ensure grooming and personal hygiene of team members.
• Schedule shifts with the F&B Manager’s approval.
• Conduct daily team briefings and coach staff on deficiencies.

Job description

F&B SUPERVISOR

1. JOB POSITION

F&B Supervisor

2. CATEGORY

Supervisor

3. RESPONSIBLE TO

F&B Manager.

4. JOB DEFINITION

To organize, supervise and train all service personnel in his department with a view to providing fast and courteous service to guest.

5. DUTIES AND RESPONSIBILITIES

• To organize train and supervise over the restaurant service team members for the purpose of giving satisfactory service to guests.
• To be able to take complete charge in the absence of the F&B Manager.
• To develop restaurant sales through setting high standards of service to guests.
• To allot duties to subordinate team members.
• To acquire through knowledge of Food &Beverage control procedures and implement the same.
• To handle guest complaints and ensure guest satisfaction through immediate action.
• To inspect table cover layouts and equipment placement and settings before commencement of service.
• To inspect all service team members.
• To ensure good overall maintenance of the restaurant.
• To ensure good grooming and personal hygiene of team members.
• To schedule duty shifts for subordinate staff with the approval of the F&B Manager.
• To hold daily team members briefings and counsel them on their deficiencies.