Food & Beverage Supervisor

Red Carnation Hotels; Durban; On-site; ZAR 300,000 - 400,000; Full time

Job summary

A leading company in the hospitality industry is seeking a Food and Beverage Supervisor to oversee operations at their prestigious establishment. The role involves managing staff, ensuring guest satisfaction, and maintaining high service standards while driving revenue and sustainability initiatives. The ideal candidate will have a strong background in food and beverage operations and excellent leadership skills.

Qualifications

• 2 years experience in a similar position within a 4 or 5-star establishment.
• Knowledge of culinary arts and beverage service.

Responsibilities

• Supervise food and beverage staff to ensure high service standards.
• Track food and beverage revenue and profitability.
• Implement sustainability practices in operations.

Skills

Leadership

Communication

Organizational Skills

Education

Hotel school qualification

Tools

Micros point of sale system

Microsoft Office

Job description

• To supervise and control the Food and Beverage allocated areas and its staff members and to ensure that all duties are performed correctly and in a timely manner in accordance with the set standard of The Oyster Box, with the intention of ensuring that the highest standard of performance and service is achieved by all Ocean Terrace staff. Also responsible to operate within the policies and procedures as set out in the operating manual.

Minimum Requirements :

• Hotel school qualification and equivalent preferred
• 2years experience in a similar position within a 4 or 5-star establishment
• Previous experience in food and beverage operations, with a good understanding of culinary arts, food trends and beverage service Supervisory or managerial experience in a similar role is typically required.
• Knowledge of Micros point of sale system
• Proficiency in Microsoft Office

Key Attributes :

• Ability to effectively listen and verbally communicate in English with all levels of staff, management and guests
• Ability to make decisions and work independently
• Excellent organizational skills
• Excellent leadership ability

Key Responsibilities : Guest Satisfaction

• Aggregate scores from guest surveys or reviews related to food and beverage servicesMeasure satisfaction with the fine dining experience, if applicable

Revenue and Profitability

• Track the monthly growth in food and beverage revenue
• Evaluate the profitability of the food and beverage department, aiming for high margins
• Introduce and measure the success of innovative and unique menu items
• Monitor sales and profitability of high end and specialty beverages

Service Quality

• Evaluate the efficiency of service in turning over the tables without compromising quality
• Maintain an optimal ratio to ensure attentive service

Event and Banqueting Management

• Evaluate the success of special events and banquets in terms of revenue and guest satisfaction.
• Event Execution Efficiency : Measure the efficiency of event planning and execution.

Waste Reduction and Sustainability

• Waste Reduction targets : Set and monitor targets for reducing food and beverage wastage
• Sustainability Initiatives : Implement and assess sustainability practices in food and beverage operations

Upselling and Cross-selling

• Measure the success of upselling strategies to enhance guest spending
• Evaluate the success of cross-selling initiatives across different F&B offerings

Staff Training and Development

• Invest in continuous training to maintain high service standards
• Track staff certifications in areas like wine knowledge or culinary expertise

Mystery Shopper Scores

• Mystery Shopper Evaluations : Use independent evaluations to measure adherence to service and quality standards

Awards and Recognition

• Aim for and measure the attainment of prestigious awards in the hospitality industry
• Acknowledge and track staff members receiving accolades and recognition

Revenue and Profitability

• Measure the overall revenue generated from food and beverage sales
• Evaluate the profitability of the food and beverage department by calculating the profit margin

Inventory Management

• Evaluate how quickly inventory is used and replaced
• Efforts to minimize food and beverage wastage

Staff Productivity

• Assess the efficiency of staff utilisation in relation to business demand
• Monitor the training hours provided to staff for continuous improvement

Compliance and Quality

• Ensure compliance with health and safety regulations
• Monitor adherence to quality standards in food and beverage preparation and service

Wine and Beverage Program

• Curating an impressive wine and beverage program to complement the culinary offerings
• Training staff on wine pairing and maintaining a well-stocked bar
• Identifying areas of improvement and implementing initiatives to enhance overall efficiency and guest satisfaction
• Staying updated on industry trends and incorporating best practices into operation

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