Supervisor FB (Kwazulu Natal) at Sun International

Job Purpose

• Responsible to supervise the day-to-day delivery of the food and beverage service and team within a specific outlet / conference center 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

• Shift Supervision, 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. 
• Food and Beverage Product Offering, 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.
• Conferencing Product, Liaises with clients.  Attends pre-conference meetings.
• Provides client with relevant solutions / options for conferencing – including set-up, themes, decor, lighting, equipment, etc.
• Conduct QA to ensure set-up is in line with client requirements.
• Is present at functions to ensure execution is in line with client requirements. 
• Manages staff appearance and floor appearance/ functioning of equipment and systems.  Control and management of stock and operating equipment as per SOP. 
• Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved.  Monitors and reports on functions. 
• Provide input into the post-mortem on events and makes recommendations for improvements. 
• Provides ideas and solutions that are innovative and in line with industry trends.  People Supervision, Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures.
• Identification of employee training needs.  Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet. 
• Supervise employee relations within the department.  Staff communication and motivation. 
• Performance contracting, reviews and development.  Assist in providing resources and removing obstacles to performance. Onboarding of new staff members. 
• Financial Control Authorise spend in line with budget. Conduct accurate 10, 20-day stock takes for the outlet in line with Company process. 
• Report on any variances for the outlet.  Work Conditions and Special Requirements 
• Ability to work shifts that meet operational requirements.  Physically able to move operating equipment. 
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements. 

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

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

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