F&B Supervisor

Job description / Role

- Review the daily activities; check the following:
- House count
- Forecasted covers for each meal period of outlet
- Meetings
- VIP's/special guests
- Ensure daily line ups are done with staff
- Maintain complete knowledge of and ensure staff's compliance with all Company policies and procedures.
- Establish the day's priorities and assign production and prep task to staff to execute.
- Review daily specials and offer feedback to Sous Chefs.
- Review banquet function sheets and make note of any changes; post function sheets for the next 7 days.
- Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
- Take physical inventory of specified food items for daily inventory.
- Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with and Storeroom personnel. Ensure quality of products received.
- Meet with the Executive Steward to review equipment needs, cleaning schedule/project status, health/safety and sanitation follow up.
- Coordinate breaks for staff.
- Inspect grooming and attire of staff; rectify any deficiencies.
- Check and ensure that all opening duties are completed to standard.
- Ensure that the back area is stocked with specified tools, supplies and equipment to meet the business demand.
- Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
- Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift.
- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
- Be aware of any shortages and make arrangements before the item runs out.
- Ensure that service staff is informed of 86'd item and amount of available menu specials throughout the l period.
- Observe guest reactions and confer with service staff to ensure guest satisfaction
- Promote positive guest relations at all times.
- Be familiar with all Restaurant services/features and local attractions/activities to respond accurately to any guest inquiry.
- Inspect the cleanliness of the line, floor, and all service stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and Company requirements.
- Maintain proper storage procedures as specified by Health Department and company requirements.
- Instruct staff in the correct usage and care of all machinery in the service operation, stressing safety.
- Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
- Ensure that excess items are utilized efficiently.
- Monitor and ensure that all closing duties are completed to standard before staff sign out.
- Oversee and direct training of new hires in specified phases of the outlet operation. Maintain an on-going training program for existing staff. Reevaluate positions in the outlet and make changes wherever necessary.
- Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
- Conduct scheduled performance appraisals.
- Interview and hire new personnel according to hotel policies and standards.
- Prepare weekly work schedules for all outlet personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
- Prepare Monthly payroll report.
- Document pertinent information in the log book and follow up on items noted during other shifts.
- Successful completion of the training/certification process.

Requirements

- Preferably diploma in hospitality management.
- One year experience in same position.
- More than 3 years experience in the hospitality industry.
- Ability to teach and guide staff in their roles.
- Ability to communicate in a foreign language, preferably Arabic.
- Experience with computers.
- Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
- Proven ability to organize restaurant promotions to drive business.
- Ability to maintain HDC's standards, policies and procedures with all outlet personnel.
- Ability to prioritize, organize and delegate work assignments.
- Ability to operate, clean and maintain all equipment required in job functions.
- Artistic talent.
- Good Public relations talent.
- Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
- Ability to suggestively up-sell promotions in outlet/other events in hotel
- Ability to maintain good coordination.

About the Company

United Development Company (UDC) was established in July 1999 as one of the leading private sector shareholding companies in the State of Qatar and the Middle East, and has been listed on the Doha Securities Market since June 2003.

UDCs mission is to identify and invest in long-term projects contributing to Qatars growth and providing good shareholder value. The company has an authorized share capital of QR 1.072.5 billion (US $294 million), a market capitalization of US$ 902MM and total assets of US$ 1,131 MM.

From day one, the companys mandate and mission has been to become a cornerstone of the development of Qatar, creating lasting value and maximizing returns for partners and shareholders.