Food & Beverage Supervisor at The Falstaff in Canterbury

To control the Restaurant operations in the absence of the Restaurant Manager, including an in depth knowledge of wines, spirits, cocktails and other ingredients. To promote a hospitable and professional image to the guest and give full co-operation to any guest requiring assistance, with prompt, caring and helpful attitude.

To control the Restaurant operations in the absence of the Restaurant Manager, including an in depth knowledge of wines, spirits, cocktails and other ingredients. To promote a hospitable and professional image to the guest and give full co-operation to any guest requiring assistance, with prompt, caring and helpful attitude.
 

Key Tasks

To provide a first class service to hotel guests. • To ensure all service standards are maintained.
• Ensure all standard checklists are used as prescribed.
• To empower team to be able to handle all guest feedback for positive and negative and record correctly.
• Actively consider prevention, recovery and investigation of any complaints.
• To anticipate guests’ needs wherever possible and promote the hospitality edge within the hotel enhancing guest satisfaction through hospitality. 
• To carry out quality training and coaching in a systematic and professional manner.
• Ensure that the team are correctly uniformed, in line with Company Standards and understand the importance of personal hygiene.
• Ensure that the team are punctual, polite, courteous and helpful to guests and colleagues at all times.
• Be fully conversant with the facilities, services and promotions offered by the hotel and whenever appropriate offer this information to the guest.
• Be aware of their responsibility for the security of guest and hotel property.
• Ensure that the Company’s Brand and service standards are adhered to all time. 
Ensure all sales activity is monitored in line with company policy • To communicate and share knowledge with other hotel departments.
• Regularly visit competitor hotels and restaurants to compare and contrast service and product.
• Liaise with Line Manager, about preventative maintenance of department.
• To positively promote sales awareness within the departments and maximise sales opportunities.
Monitor and control departmental costs and controls  • Prepare, check and monitor departmental forecasts and rotas to ensure they are in line with set budgets and meet the service and business needs.
• Purchase / order departmental supplies, carry out monthly stocktake and action any discrepancies in line with company standards.
• Maintain financial awareness and understanding of how the role impacts on the hotels profit and loss account and the Company’s business as whole.
• Control departmental costs through correct  storage and distribution of supplies
Monitor and comply with all Company and Legal statutory requirements.
• Must attend all H&S, Fire and Food Training as directed by designated Line Manager.
• Ensure that while you undertake your role you abide by the Health and Safety at Work Act 1974 and safe systems of work appropriate to your role.
• In use of company nominated chemicals, it is your responsibility to comply by COSHH.
• Understand the importance of adhering to company policy with reference to Hazard spotting, first aid reporting, and reporting accidents.
• To have a complete understanding of hotel and Company procedure in the event of a fire and actively work to reduce risk.
• Maintain statutory awareness and understanding of how this impacts on your role within the hotel and business as a whole.
• Abide by all company and legal statutory standards at all times, bring to the attention of senior management any discrepancies or breach of standards.
• Attend all statutory training as requested and ensure that all members of your team also attend as appropriate.