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Form of workJob Description
POSITION SUMMARY
F&B Supervisor is to do the effective and efficient management and delivery of all Food and Beverage operations, with the aim that they provide the highest level of customer service, are cost effective, meet budgeted targets and achieve a regional and national service profile.
EXPERIENCE, EDUCATION AND SKILLS REQUIRED- Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience
- 1 year experience of personnel supervisory duties, preferably in golf/hospitality/service industry required
- Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law
- Experience in resolving customer issues/complaints as well as overall excellent customer service required
- Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment
- Proven ability to effectively build and foster a team environment
- Valid driver's license required
- Supervises and Assists in training all Food and Beverage team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation.
- To promote a customer focused culture by example and by encouraging in house training of all team members through an agreed training plan.
- To assist in the management of the outcomes of monthly Customer Reviews, linking these to changes in procedure and team training.
- To ensure the use of current Standard Operation Procedures by all team members within the department.
- To be able to work within any section within the Food and Beverage department.
- To be responsible for managing the time keeping records for all team members on your shift.
- To ensure facilities comply with all relevant legislation relating to health and safety, food hygiene regulations and licensing legislation.
- To promote a safe, healthy and environmentally secure environment.
- To ensure the ongoing compliance with statutory requirements relating to the work of the Department.
- To assist in the effective and efficient management and delivery of all Bar, Restaurant and Conference Food and Beverage activities.
- To act as team leader within the Food and Beverage operation.
- To act as Duty Manager as required when the F&B Director or F&B Manager are not available.
- Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction.
- Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards.
- Understands POS systems and has the capacity to perform all team member functions.
- Works closely with other departments within the golf course to enhance the guest experience.
- Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management.
- Runs end of shift POS sales reports and prepares reports as requested by the Food and Beverage Manager to provide information on performance, issues and concerns.
- Supervises staff's punctuality and adherence to uniform and appearance standards.
- Oversees the requisitioning of operating supplies, china, glass and silverware and Beverage.
- Primary duty is supervising the staff on their shift and coordination of duties, however the Food & Beverage Supervisor may be required to fill in as bartender, server, host, etc. to relieve staff during peak service hours
PHYSICAL AND MENTAL DEMANDS
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must work well in stressful, high-pressure situations.
- Must maintain composure and objectivity under pressure
- Must be able to lift 35-50lbs
- Must be able to stand on feet majority of the day.
TYPICAL WORKING CONDITIONS
Work is performed indoors with no exposure to extreme heat/humidity. Occasional outside help as needed.
SPECIAL EQUIPMENT
Computer, Cash Register (POS), calculator, telephone, facsimile machine, copier and other office equipment.
