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Food and Beverage Supervisor - Umhlanga, South Africa - Red Carnation Hotels
Description
Food and Beverage SupervisorJobSummary:
To supervise and control the Food and Beverage allocated area and its staff members and to ensure that all duties are performed correctly and in a timely manner in accordance with the set standard of The Oyster Box, with the intention of ensuring that the highest standard of performance and service is achieved by all Ocean Terrace staff.
Responsible to operate within the policies and procedures as set out in the operating manual.Minimum Requirements:
Hotel school qualification or equivalent preferred
Supervisory or managerial experience in a similar role is typically required:
Knowledge of Micros point of sale system Proficiency in Microsoft Office
Key Attributes:
Excellent organizational skills.
Excellent leadership abilityKey Responsibilities:
Guest Satisfaction:
Aggregate scores from guest surveys or reviews related to food and beverage services. Measure satisfaction with the fine dining experience, if applicable.
o Revenue and Profitability:
o Track the monthly growth in food and beverage revenue.o Evaluate the profitability of the food and beverage department, aiming for high margins.
o Menu Excellence:
o Menu Innovation:
Introduce and measure the success of innovative and unique menu items
o Wine and Beverage Sales:
Monitor sales and profitability of high-end and specialty beverages
o Service Quality:
o Evaluate the efficiency of service in turning over tables without compromising quality.
o Maintain an optimal ratio to ensure attentive and Banquet Management:
o Evaluate the success of special events and banquets in terms of revenue and guest satisfaction
o Event Execution Efficiency:
Measure the efficiency of event planning and execution.
o Waste Reduction and Sustainability:
o Waste Reduction Targets:
Set and monitor targets for reducing food and beverage wastage
o Sustainability Initiatives:
Implement and assess sustainability practices in food and beverage operations
o Upselling and Cross-Selling:
o Measure the success of upselling strategies to enhance guest spending.o Evaluate the success of cross-selling initiatives across different F&B offerings.
o Staff Training and Development:
o Invest in continuous training to maintain high service standards. o Track staff certifications in areas like wine knowledge or culinary expertise.
o Mystery Shopper Scores:
o Mystery Shopper Evaluations:
Use independent evaluations to measure adherence to service and quality standards
o Awards and Recognitions:
o Aim for and measure the attainment of prestigious awards in the hospitality industry. o Acknowledge and track staff members receiving accolades or recognition.
o Revenue and Profitability:
o Measure the overall revenue generated from food and beverage sales. o Evaluate the profitability of the food and beverage department by calculating the profit margin.
o Inventory Management:
o Evaluate how quickly inventory is used and replaced. o Efforts to minimize food and beverage wastage.
o Staff Productivity:
o Assess the efficiency of staff utilisation in relation to business demand. o Monitor the training hours provided to staff for continuous improvement.
o Compliance and Quality:
o Ensure compliance with health and safety regulations. o Monitor adherence to quality standards in food and beverage preparation and service.
o Wine and Beverage Program:
o Curating an impressive wine and beverage program to complement the culinary offerings.o Training staff on wine pairing and maintaining a well-stocked bar.
o Continuous Improvement:
o Identifying areas for improvement and implementing initiatives to enhance overall efficiency and guest Staying updated on industry trends and incorporating best practices into operationsManagement reserves the right to use additional / relevant information as criteria for short-listing.
Food and Beverage Supervisor professionals in Umhlanga
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Sid Ravy
Procurement Officer
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joe Marques
area / general manager