Food and Beverage Supervisor
Food and Beverage Supervisor
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1 Vacancy
Job Description
FOODAND BEVERAGE SUPERVISOR
Job Summary:
To supervise andcontrol the Food and Beverage allocated areas and its staff members and toensure that all duties are performed correctly and in a timely manner inaccordance with the set standard of The Oyster Box with the intention ofensuring that the highest standard of performance and service is achieved byall Ocean Terrace staff. Also responsible to operate within the policies andprocedures as set out in the operating manual.
Minimum Requirements:
Hotelschool qualification and equivalent preferred
2yearsexperience in a similar position within a 4 or 5-star establishment
Previousexperience in food and beverage operations with a good understanding ofculinary arts food trends and beverage service
Supervisoryor managerial experience in a similar role is typically required.
Knowledgeof Micros point of sale system
Proficiencyin Microsoft Office
Key Attributes:
Abilityto effectively listen and verbally communicate in English with all levels ofstaff management and guests
Abilityto make decisions and work independently
Excellentorganizational skills
Excellentleadership ability
Key Responsibilities:
Guest Satisfaction
Aggregatescores from guest surveys or reviews related to food and beverage servicesMeasure satisfaction with the fine dining experience if applicable
Revenue and Profitability
Trackthe monthly growth in food and beverage revenue
Evaluatethe profitability of the food and beverage department aiming for high margins
Menu Excellence
Introduceand measure the success of innovative and unique menu items
Monitor sales andprofitability of high end and specialty beveragesService Quality
Evaluatethe efficiency of service in turning over the tables without compromisingquality
Maintainan optimal ratio to ensure attentive service
Event and Banqueting Management
Evaluatethe success of special events and banquets in terms of revenue and guestsatisfaction.
EventExecution Efficiency: Measure the efficiency of event planning and execution.
Waste Reduction and Sustainability
WasteReduction targets: Set and monitor targets for reducing food and beveragewastage
SustainabilityInitiatives: Implement and assess sustainability practices in food and beverageoperations
Upselling and Cross-selling
Measurethe success of upselling strategies to enhance guest spending
Evaluatethe success of cross-selling initiatives across different F&B offerings
Staff Training and Development
Investin continuous training to maintain high service standards
Trackstaff certifications in areas like wine knowledge or culinary expertise
Mystery Shopper Scores
MysteryShopper Evaluations: Use independent evaluations to measure adherence toservice and quality standards
Awards and Recognition
Aim forand measure the attainment of prestigious awards in the hospitalityindustry
Acknowledgeand track staff members receiving accolades and recognition
Revenue and Profitability
Measurethe overall revenue generated from food and beverage sales
Evaluatethe profitability of the food and beverage department by calculating the profitmargin
Inventory Management
Evaluatehow quickly inventory is used and replaced
Effortsto minimize food and beverage wastage
Staff Productivity
Assessthe efficiency of staff utilisation in relation to business demand
Monitorthe training hours provided to staff for continuous improvement
Compliance and Quality
Ensurecompliance with health and safety regulations
Monitoradherence to quality standards in food and beverage preparation and service
Wine and Beverage Program
Curatingan impressive wine and beverage program to complement the culinaryofferings
Trainingstaff on wine pairing and maintaining a well-stocked bar
Continuous Improvement
Identifyingareas of improvement and implementing initiatives to enhance overall efficiencyand guest satisfaction
Stayingupdated on industry trends and incorporating best practices intooperation
The Oyster Box Hotel is committed to achieving an inclusiveand diverse workforce that reflects the demographics of South linewith our Employment Equity objectives preference will be given to candidatesfrom designated groups as defined by the South African Employment Equity Act.
If you wish to be considered for this position pleaseforward youre C.V. together with an internal job application to the P&COffice or email:
Required Experience:
Manager
Employment Type
Full-Time
