Food and Beverage Supervisor in London

Duties and responsibilities

Business Acumen:

• To promote sales awareness at all times throughout the team. To take an active role in the promotion of the F&B Outlets both internally and externally. To take pro-active steps to maximize volume within the department in line with the sales strategy of the HI London Kensington High Street. To provide information on forecasted sales when required. To ensure all revenue is ‘captured’ through effective and efficient accounting methods within the department. To ensure all team members can up-sell the hotel’s products and services.

Costs and efficiency:

• To minimise wastage at all opportunities. Time and manpower are appropriately allocated to planned work routines optimising efficiency and productivity. To actively promote an energy efficient culture throughout the department. All departmental resources are monitored and controlled in line with departmental objectives. To follow control measures in place for breakages. To be responsible for the control and running of the department in the absence of a manager during shift coverage, ensuring that the department achieves gross profit percentages. To ensure that the stock is controlled. To follow stock rotation procedures and assist with ordering of stock to maintain par levels. To ensure cash/accounting procedures are followed by all team members. To ensure that all billing processes, including end-of-shift procedures are completed according to accounting rules.

Customer relations:

• To provide a friendly and efficient customer service for all guests. To solicit and respond to guest feedback for positive and negative comments in a pro-active manner.

• To ensure personal and team presentation is of the highest standards at all times; to project a professional image to customers. To follow a system of quality standards to ensure the team is providing a consistent approach to customer service within the department. To provide a convivial and relaxing atmosphere in the department.

Operational requirements:

• To ensure a smooth, efficient and professional running of the shift. To ensure all the staff are knowledgeable on both food and beverage products and special promotional menus. To ensure the correct usage of the computerised POS systems and ensure staff are fully trained to operate efficiently. To liaise as necessary with the kitchen during the shift. To adhere to all the requirements under the Food Hygiene regulations and Liquor Licensing Acts. To ensure all maintenance issues are reported according to the hotel procedures. To adhere to all Health and Safety requirements as required by the hotel. To promote safe working practices within the department. To adhere to the requirements of the Data Protection Act at all times.

Team Requirements:

• To take responsibility for daily briefing sessions in the absence of a manager. To attend management meetings as required. To react to training needs throughout the department. To assist with all SOP training for team members. To provide coaching and on-the-job training as identified. To create an environment which promotes employee morale and encourages the Team to have high level of productivity. To assist in the recruitment process in accordance with company procedures, best practice and legal requirements. To ensure all hotel personnel policies, procedures are observed at all times.

Key performance indicators:

• Sales Targets Gross profit percentage Stock results Customer feedback Team success Labour turnover