Food and Beverage Supervisor - Greenwich in London

Benefits:

• Training opportunity.
• Personal development opportunities.
• Building verbal communication skills.
• Gaining essential knowledge and experience to further your career options.
• Working as part of a team.
• Uniform and meal on duty provided.

Salary: £12.44ph + Paid holiday on top of your hourly rate of 12.07% per hour

Hours: Zero hours per week. Expected commitment of 2 to 3 shifts per week minimum.

Department/Service:

The Food and Beverage Supervisor is part of the Greenwich Students' Union Commercial Services. At GSU, we turn over £1m through our not-for-profit commercial services that provide services to students, staff, and the local population. We provide students at the University of Greenwich with social spaces to study, make friends and have fun. Additionally, the profit generated through our varied income portfolio is invested back into the SU support services for students. We are a Living Wage Employer and a large employer of students putting money back in their pockets to support studying and living costs in London and Kent.

Operational Tasks:

• Lead and supervise teams within Students' Union outlets, collaborating with other team leaders in overseeing the daily operations of all food and beverage outlets within the GSU.
• Ensure the delivery of high-quality food, beverage, event, and service to meet the expectations of our diverse student community and visitors.
• Assist in managing maintenance issues and maintaining cleanliness, presentation, and a welcoming atmosphere in the venues.
• Collaborate with the Venue Manager in stock management, ensuring availability, correct stock levels, and achieving gross profit margins.
• Collaborate with the other Supervisor and Venue Manager to ensure all staff receive appropriate induction, training, appraisal, supervision and are motivated to consistently deliver an excellent guest experience across all venues.
• Uphold operational procedures and cleanliness/hygiene standards, adhering to practices stipulated by Environmental Health regulations.
• Foster a positive and friendly working environment for the team.
• Strictly always adhere to the conditions of our premises licence.
• Reset the venue and outlets to the required standard at the end of each shift in preparation for the next service; these will include bars, diners, cafes, function rooms, entertainment and technical areas.
• Aid in responding quickly to changing business patterns while managing costs and staffing levels within budget.
• Complete any reasonable additional task requested by the Venue Manager.

Standards of Service:

• Provide professional, friendly, and efficient service to all guests in a safe and efficient manner.
• Maintain a clean and well-presented work area throughout shifts.
• Deliver an efficient and effective service, understanding and exceeding customer needs and requirements whenever possible.
• Promote additional sales through professional and courteous up-selling.
• Prepare and serve food and beverage items to a consistently high standard.
• Ensure all products are fully stocked throughout the shift and securely stored at the end of the shift.
• Adhere to strict cash handling procedures and uniform standards, reporting any issues to a manager.
• Enforce the Challenge 25 policy for age verification.
• Clear and clean customer tables, ensuring customer areas are clean at all times, and wash glasses and dishes as required.

Business Development and Efficiency:

• Liaise and meet regularly with the Commercial Marketing Coordinator to develop and promote our service offerings to our diverse members.
• Ensure F&B team members are proficient in using EPOS systems to their maximum benefit.
• Collaborate with event organisers and clients to understand their requirements and deliver exceptional service during events.
• Ensure timely and appropriate preparation and layout of the venue for events/bookings.
• Act as the initial point of contact for queries/issues related to F&B outlets.

Stock Management and Reporting:

• Effective use of the stock management system, minimising waste, increasing profitability and decreasing environmental impacts whilst training and supporting others to do the same.
• Assist in stock movement by adhering to relevant health & safety procedures.
• Conduct stock rotation to ensure product quality and relocate stock internally as needed to meet customer demand.
• Assist with stock checks and line checks as directed.
• Ensure all administration related to the department is complete and accurate, including delivery notes, incident and accident reports, accident book, stock sheets, purchasing, timesheets, supplier.