Food and Beverage Supervisor

Job description / Role

GENERAL PURPOSE:

To assist the Food and Beverage Manager in managing the assigned outlet as a successful independent profit center, ensuring maximum guest satisfaction consistent with Accor’s International standards, through planning, organizing, directing and controlling the Food & Beverage operation and administration.

To be flexible and extend job duties and responsibilities, which do not distinctly differ in nature from the original assigned work, including re-assignment to alternative departments and areas if required, to meet business demand and guest service needs.

To ensure that Food & Beverage is served to the guests in the assigned station / section in a courteous, professional, efficient and flexible manner consistent with established performance and productivity standards in any of the Food & Beverage Outlets (Restaurants, Bar, Room Service) in order to maximize guest satisfaction and return clientele.


MAIN RESPONSIBILITY

Financial:

• To assist in the effective payroll control through a flexible work force, maximizing the utilization of all employees and closely cooperating with other Food & Beverage outlets
• To participate in the formulation of the Annual Operating budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To strictly adhere to the established operating expenses and that all costs are controlled.

Operational:

• To assist the F&B Manager in efficiently managing the outlet according to the established concept statement providing a courteous, professional, efficient, and flexible service at all times, following the hotels Standards of Performance.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work (see attached Master Task List) to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
• To be entirely flexible and adapt to rotate within the different sub-departments of the Food & Beverage Division or any other Department of the hotel as assigned.
• To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
• To be responsible for the food hygiene and safety of the outlet as a whole by ensuring that all equipments are working properly and all employees are trained to work safely with it.
• To perform opening and closing procedures established for the Place of Work as assigned.
• To implement a flexible scheduling based on a business patterns.
• To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.
• To assist in conducting monthly inventory checks on all operating equipment and supplies.
• Responsible for staff scheduling and payroll cost to ensure adequate coverage according to established practices and maximizes on labor potential. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing.
• Participates in planning of food & beverage lists.
• To be present at the monthly beverage physical inventory and monitors the activities.

Requirements

Level of Education
Vocational education

Areas of study
Hospitality Management

Professional experiences
3 to 5 years

Languages essential
English

Optional languages
Arabic

ESSENTIAL AND OPTIONAL REQUIREMENTS

Desired candidate should have a minimum of 2 - 3 year experience in similar role in Hospitality industry

Must be computer literate with effective communication skills and an excellent command of written and spoken English.

Should possess a strong character with a harmonious attitude to lead a multi-cultural team to reach the set goals of the department.

The ideal candidate will be a hands-on professional with a passion for service quality and excellence.

Outgoing, creative and eager to share the HEARTIST philosophy and AccorHotels values with guests and associates.

• Access
• Excel
• Word
• HACCP
• Micros

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.