Supervisor FB

SkillsMap; Worcester; On-site; ZAR 201,000 - 268,000; Full time

Job summary

Sun International is seeking a Food & Beverage Supervisor for the Worcester outlet to oversee daily service, ensure high standards, and manage staff and guest interactions within the venue.

The successful candidate will supervise the F&B operation, maintain client satisfaction, and monitor stock and equipment in line with company SOPs. A hospitality qualification and 3–4 years in F&B are required.

Qualifications

• 3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level.
• 3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations.
• Strong customer service and supervisory skills.

Responsibilities

• Put in place staff scheduling and duty allocations to ensure maximum coverage.
• Handle shift briefings / handovers / shift reports.
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.

Skills

Staff supervision

Team cooperation

Customer service

Problem solving

Communication

MS Office

Micros / Opera

Education

3-Year Hotel School Diploma

Tools

Micros / Opera

Job description

Job Reference Number: SI-1217
Department: F&B : Management
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 3
Salary: Market Related Situated in the picturesque Breede River Valley, and only an hour’s drive from Cape Town, the Golden Valley Casino is one of the most intimate casinos in the Western Cape. Whether you are in town for a small conference, travelling through Worcester or planning a weekend gaming getaway, this Worcester Casino will give you a taste of friendly Boland hospitality.

Job Description

Job Purpose

Sun International is looking for a Food & Beverage Supervisor to join our Food & Beverage team. The successful candidate will be responsible to supervise the day to day delivery of the food and beverage service and team within a specific outlet / conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards

Key Performance Areas

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Monitor service offering / products and pricing within F&B
• Make recommendations of improvements to the product and service offering
• Co-ordinate the implementation of the food and beverage promotional calendar for outlets
• Monitor customer service standards and identify any areas of concern
• Conduct maintenance walkabouts for front of house and back of house areas
• Monitor health, safety, hygiene and environmental elements in the area
• Monitor the use and storage of operating equipment
• Monitor stock control and operating equipment control processes
• Investigate variances / discrepancies and take necessary action to correct
• Liaises with clients
• Attends pre-conference meetings
• Provides client with relevant solutions / options for conferencing – including set-up, themes, décor, lighting, equipment, etc.
• Conduct QA to ensure set-up is in line with client requirements

Job Requirements

Education

3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level.

Experience

3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations.

Skills and Knowledge

Behavioural:

• Collecting Information
• Team Co-operation
• Verbally Informing
• Supervising
• Dealing with Customers
• Appraising & developing
• Problem-Solving

Technical:

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Set-up requirements
• Function sheets (if relevant)
• OE use & storage
• Team Planning
• Stock control
• Proficient MS Office skills
• Micros / Opera is preferred

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.