Food & Beverage Supervisor in Newcastle upon Tyne

Company Description: Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.

Job Description: Food & Beverage Supervisor

Purpose of the role:

• Taking conference and banqueting bookings and dealing with follow up correspondences.
• Doing show rounds with customers and up-selling the hotel's conference and banqueting facilities.
• Ensure that function rooms are set up to the required standard.
• Maintain an excellent level of customer care by ensuring that conference and banqueting delegates as well as hotel guests' needs are met.
• Ensure that customers receive a courteous, friendly and efficient service at all times.
• Maintain close daily communication with the kitchen regarding beverage and food needs for functions.
• Familiarise yourself with clients who use the hotel frequently.
• Point of contact on the day for conference and events.
• Overseeing the setup of rooms, ensuring they match clients' specifications and are clean prior to arrival.
• Liaise with the General Manager to ensure that food outlets are staffed according to business levels.
• Maintain the highest standard of food and general hygiene, ensuring compliance with health and safety regulations.
• Ensure waiting staff are fully trained in the operation of the till and that all security procedures are followed.
• Ensure the kitchen is left clean and tidy following caterers.
• Manage the event/conference on the day.
• Have complete knowledge of all food and beverage items available.
• Oversee the bar – beer lines/waste and control stock.
• Ensure stock rotation procedures are followed and managed accordingly.
• Ensure daily cash readings are done according to company standards.
• Record all staff meals and drinks in designated record books.
• Be familiar with food and licensing laws.
• Ensure Food and Beverage staff are dressed in uniform according to Hotel and Company Standards.
• Attend any company training as required.
• Undertake any other reasonable requests made by management.
• Problem solve any issues that arise.
• Work in other departments as needed, with full training provided.

Qualifying Person Specification:

• Be flexible.
• Have a “can do” attitude.

Skills and Abilities:

• Be able to prioritise, organise a team and manage a large workload.
• Able to provide work of a high standard and execute duties with attention to detail.
• Ensure provision of first-class customer service by F&B team members, setting a personal example.
• Develop and manage relationships with internal and external customers.
• Consider the business when creating customer experiences and services.
• Identify sales opportunities to gain revenue for the hotel.
• Encourage open and regular communication across the organisation.
• Set clear expectations.
• Appreciate the value of both tradition and new ideas.
• Spot commercial opportunities and show how they can be achieved.
• Consider the demands on other parts of the business as well as their own.
• Give praise little and often.

Qualifications:

• O’level/GCSE.
• Intermediate food hygiene certificate.
• COSHH training.
• First aid training.
• A working knowledge of staff planning, training and development including payroll & rotas.

Experience:

• Knowledge of wines, spirits and food service.
• Experience in providing outstanding service in a restaurant.

Other requirements:

• A passion for food and service.
• A creative flair.
• Flexible approach to working hours.
• Live within a reasonable commuting distance to the hotel.

Competency:

• Think Customer.
• Communication & Trust.
• Taking Personal Responsibility.
• Encouraging Excellence & Commercial Success.
• Working Together.

Additional Information:

• During the course of duty, you will have access to certain information which demands confidentiality and discretion.
• Flexibility in working hours is essential.
• Role will include a variety of hours to cover the business, including service shifts across breakfast and evenings.
• Applicant ideally will have their own transport or be flexible to meet these requirements.