Food & Beverage Supervisor - N/A07647
Code/Reference:
N/A07647
Applications accepted until:
2018-03-14
Number of Openings
1

Unit:

Wild Coast Sun

Location:

Port Edward/ Bizana

Job Purpose

Responsible to supervise the day to day delivery of the food and beverage service and team within a specific outlet / conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards

Education

  • Matric or Equivalent
  • 3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level (advantageous)

Experience:

  • 3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations

Skills and Knowledge

  • Collecting Information
  • Team Co-operation
  • Verbally Informing
  • Supervising
  • Dealing with Customers
  • Appraising & developing
  • Problem - Solving
  • Food & Beverage Costing
  • Food & Beverage Product Knowledge
  • Set-up requirements
  • Function sheets (if relevant)
  • OE use & storage
  • Team Planning
  • Stock control
  • Proficient MS Office skills
  • Micros / Opera is preferred

Key Performance Areas:

  • Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.

 

  • Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
  • Manage the control of stock and operating equipment as per SOP for the outlet
  • Monitor service offering / products and pricing within F&B
  • Make recommendations of improvements to the product and service offering
  • Monitor stock control and operating equipment control processes
  • Investigate variances / discrepancies and take necessary action to correct
  • Provides client with relevant solutions / options for conferencing €“ including set-up, themes, décor, lighting, equipment, etc.
  • Manages staff appearance and floor appearance/ functioning of equipment and systems
  • Control and management of stock and operating equipment as per SOP
  • Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved
  • Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
  • Identification of employee training needs
  • Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
  • Authorise spend in line with budget
  • Conduct accurate 10, 20-day stock takes for the outlet in line with Company process.
  • Report on any variances for the outlet
  • Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
  • Handle and resolve any guest special requests, queries or complaints
  • Shift hand over ensures that staff can provide customers with relevant service
  • Understand, record and implement special requirements for return guests and VIPs

Equity:

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.