- To ensure staff are fully aware of employee’s Handbook, “Knowing your product”
- Providing excellent self discipline, gains respect from all and inspires good team work
- Checks on all supplies and mise- en- place before each operation, ensuring that cost control procedures are being adhered to
- Effectively implements existing house rules and creates new outlet rules and systems in accordance with the pre- existing ones to be able to adapt to the changing food and beverage business. Prior approval needs to be obtained by FBM or ASS- FBM
- Guests suggestions have to be listened to and brought to the superior’s attention
- Is familiar with “knowing your product” booklet and Fire & Emergency Manual
- Assures that soiled or damaged equipment is not put into use, watching particularly for chipped or cracked dishes, glasses, or damaged linen. Checks maintenance of all equipment located or used in the area and requests repairs when necessary.
- Leading by example
- To attain and follow up on any guests complaint
- To Maintain a climate of trust and team spirit through out the outlet
- Providing excellent self discipline, gains respect from all and inspires good team work
- Checks daily the outlet/business operation and handles problems and complaints from guests
- Promotes and maintains good public relations with hotels’ guests and clientele
- Corrective actions to be taken immediately to prevent future recurrence of any guest complaints
- Accepts duties and responsibilities as may be assigned by the Assistant F&B
- Creates promotional ideas for the outlet to boost sales and revenue
- Schedules staff according to the demand of the outlet
- Coordinates with other departments of the hotel in order to facilitate efficient service to Guests
- Briefs next shift Supervisor or Captain on any happening or follow – ups.
- Makes sure by sport- checking that all food and Beverage sold is properly accounted for at established prices. He is constantly on the alert for irregularities in handling money by his staff.
- Submits reports as requested of all inventories of the outlet such as silverware, chinaware, linen and perishable items.
- Prevents the use of equipment for purposes not intended for it.
- Is aware of the importance of sales volume and never ceases that every effort is mane both by himself and by his staff, to sell the maximum amount of F&B
- Staff Roster to correspond with the business and to have enough staff on duty
- Staff to be kept at a constant high level of motivation
- Prevents and eliminates waste of expendable supplies as well as condiments which contribute to over- all food cost
- Handles orientation and training of newly hired employees and re- training of existing employees
- Constantly checks the appearance, orderliness, cleanliness and proper set- up of the restaurant or Bar, its related areas, buffet counter, displays and Plants & Flowers
- Conducts day to day briefing and delegates needed assignments for all duty staff. Makes sure that communication lines are kept open at all times
- Assists the Management in anticipating the volume of business by keeping himself informed of coming activities in the Hotel and in the community, holidays and weather.
- Ensures that all prescribed service procedures are adhered to & carried out in detail, correcting and deviation through constant on- the- job training. Stresses personal cleanliness and neatness, courtesy and quick efficiency on the part of all employees. Helps assure that all employees are well- groomed at all times.
- All staff in proper uniforms with nametags and proper grooming
- Daily staff briefings
- Conveys guest criticisms on quality of food and service. Conveys compliments regarding the outlet
- Supervises the work of the captains, Waiters/Waitress, busboys and hostess. He evaluates their job performances and makes recommendations to the Manager.
