Food and Beverage Supervisor

• Assist in the coordination of tasks and operations of the Outlet. • Project courtesy, hospitality and professional behaviour across your department at all times with guests and fellow colleagues, and ensure Line Employees exercise the same levels of professionalism and courtesy. • Review reservations to ensure high levels of utilisation without risking overbookings. • Review reservations to manage those requiring special attention. • Ensure all Hotel guests are greeted and assisted according to established standards and procedures. • Handle VIP guests as required. • Spot check items served in the Outlet to ensure they meet established standards and procedures. • Assist with the arrangement of buffets to ensure proper set up, display and service. • Be the first line of defence to handle guest queries and resolve issues in a timely and professional manner. • Monitor guest feedback and make recommendations for improvements or new products or services to meet guest needs. • Ensure all department level billing, cashiering and cash float procedures are strictly adhered to. • Be available to address issues with regard to charge disputes and discrepancies when required. • Conduct routine inventory taking to ensure stock levels for operating equipment and other items are up to par for your department. • Be actively involved in the training and induction for new Employees in your department. • Deliver training programmes as required and coordinate training tasks with the HR department and trainers.