Food and Beverage Supervisor - West Auckland, United Kingdom - The Manor House Hotel

The Manor House Hotel

Verified Company

West Auckland, United Kingdom

1 week ago

Posted by:

Tom O´Connor

beBee Recruiter

Description

You will be joining a well experienced team of diverse individuals as team member and supervisor. You will lead and support staff confidently in daily tasks. You will report firstly to the F&B manager.

Ideally you will have 2 years minimum experience in supervising staff role.

Ideally you will be pleasant, well-mannered with excellent customer service skills and have a happy disposition.

You will be responsible for the Restaurant /Bar when the F&B manager isn't on shift.

You will have the ability to lead well with compassion for others while keeping the business interests in the forefront.

For keeping the high standard of service delivered to customers in the bars, restaurant, and other F&B areas in the hotel.

To monitor staff in daily tasks -looking ahead to functions. Checking resident numbers against staff on rota to insure good customer experiences and sufficient staff numbers on duty.

You will be required to maintain the high level of sanitation throughout the hotel, reporting any hazards or repairs to a manager.

To Maintain personal high standards of appearance and cleanliness
- and keep an eye on the team for the same.

The ability to delegate/ assign tasks in a fast-paced environment.

Help and maintain a good working environment/moral within the department and good working relationship with other departments within the hotel.

To give assistance to other departments as and when requested. To undertake additional duties from time to time.

Be fully confident with all department fire and emergency procedures. Attend all safety training/ training when required. Have a good awareness of health and safety issues.

To be flexible with shift patterns to include late nights/early morning finishes, late to early shifts, most weekends/bank holidays, and the Christmas/new year period.

To be flexible with extra shifts/changes and cover for other staff members during annual leave.

To stock bars, rotate stock and check dates, to make chef aware of any stock deficits in sauces/coffee/tea/breakfast items etc.