Food and Beverage Supervisor
Duties to include: Assist in Running & Supervising the Waiting Team in the Restaurant, and Villiers Bar, Duty Management Duties
Other attributes successful candidate will require:
Exceptional Customer Service skills
Good communication and interpersonal skills
A good knowledge of food, wines and beers
Understanding of Cellar Management
A very organised person with an ability to work under pressure
Bar and Food service to AA Rosette/4 Star Standard and maintain this standard
Menus/Wines Lists: Have good knowledge of products selling and good basic knowledge of wines, beers, weights and measures.
Micros System: Operating Micros Till system and gain enough knowledge to train staff in operating the till system
In conjunction with Restaurant Manager/ Staff Recruitment/Training/Product Knowledge for, C&B Staff, Waiting/Bar staff
Food Hygiene: that the Rules are adhered to at all times.
Cellar Management (in conjunction with Restaurant Manager/F&B Supervisor) ensure that all C&B Cellar’s are properly organised, clean, stock rotation being adhered to, beer lines are clean in all bars and in good working order. With the Restaurant Manager/F&B Supervisor ensure that Wet Stock is ordered and any special requirements are met for Weddings, Functions, or any C&B Event.
Health and Safety that these Rules adhered to at all times.
COSSH Rules adhered to. That the correct chemicals are being used for the job in question, ie: correct ratio of beer line cleaner is being used to clean the beer pipes.
Working closely with Head Chef and Kitchen Brigade to deliver the best possible service in the Restaurant 4 Star Standard and lead the Banquet Staff accordingly. From time-to-time, when working in the Hotel Restaurant and or Bar that the service is delivered to 4 Star standard and lead the Bar & Waiting Staff accordingly.
Customer Service: Working to standards set by Villiers Hotels Limited and by the AA to 4 Star Standard/AA Rosettes.
Assist Restaurant Manager to keep control of crockery, glassware, cutlery, general table ware, table linen, waiter & glass cloth’s.
Staff Uniform: ensure self and staff are correctly turned out at all times.
Cashing up and controlling floats in Restaurant and Bar.
With training gain general knowledge of Opera PMS.to include
Check-in Guest on the System, Check-Out Guest on the System, Gain an understanding of Opera PMS Sales and Catering and Reports
From time-to-time undertake Duty Management Shifts to cover periods of illness or holiday cover
You will be required to work on a rota basis 5 days in 7 early and late shifts to include weekends
Salary – upon application (dependant upon experience)
Start – Immediate