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Food & Beverage Supervisor - Glasgow

Employer
Gleddoch House Hotel and Spa
Location
Port Glasgow, Inverclyde
Salary
Competitive
Closing date
25 Jun 2018

Food & Beverage Supervisor - Gleddoch Hotel, Glasgow

REPORTING TO: Food & Beverage Manager    
KEY LIAISON: All prospective and actual hotel guests                                    
                            All departments/employees

SCOPE & MAIN PURPOSE

  • To supervise the daily operation of the restaurant, bar and any other designated areas, ensuring high standards of food and beverage service at all times.   
  • To enhance the overall guest experience by effectively managing all operational areas of the business.
  • To train, motivate and monitor Food & Beverage team members to deliver exceptional customer service and maximise revenue generating opportunities.

KEY DUTIES & RESPONSIBILITIES

  • In the absence of the Food & Beverage Manager carry out the daily operation of the food & beverage areas of the business ensuring effective communication of all required standards and procedures to company standard.
  • In conjunction with the Food & Beverage Manager constantly monitor the quality and presentation of all food items, liaising with Head Chef / Sous Chef to ensure the same.
  • In accordance with company procedures, ensure that all guests are given prompt, attentive and unobtrusive service at all times.
  • To ensure all opportunities for upselling are maximised to increase revenue.
  • To perform related service duties throughout service periods.
  • Conduct all stock takes and equipment inventory with the Food & Beverage Manager as required.
  • Undertake to deal with any guests’ complaints in a professional, helpful and friendly manner at all times and immediately advise the Food & Beverage Manager or the Duty Manager of the situation.
  • Any other duties as requested by the Food and Beverage Manager of the Duty Manager due to business demands.
  • Liaise with guests regarding any complaints, take action as necessary, and report to Food & Beverage Manager verbally or by email.
  • Direct staff to various areas of the business to meet service needs as required.
  • Oversee the supervision of all staff in food & beverage areas and ensure that company policies and procedures are followed at all times, and that company standards are being adhered to.  Reporting any concerns in the first instance to the Food & Beverage Manager or the Operations Manager.
  • Liaise with Duty Chef to ensure effective cooperation and communication between front and back of house operations.
  • To take a proactive role in encouraging teamwork, cooperation, harmony, productivity and a positive attitude within the working environment.
  • At the end of each shift complete all the necessary daily reports.
  • Hold the appropriate food safety certificate and have completed in house liquor licensing training.
  • To work in any area requiring additional staffing.
  • Attend any training or meetings as and when required by the company.
  • To perform any other duties as designated by the Food & Beverage Manager or Duty Manager due to business demands.
  • To take responsibility for and ensure security of all food & beverage areas of the hotel.
  • At all times promote and follow legal responsibilities and requirements associated with the responsible service of alcohol.

PEOPLE:

  • Fully accountable for team members within the food & beverage department, performance management and review.
  • Liaise with line manager with any issues which may be classed as high risk.
  • Act as a role model in terms of values, professional ethics and conduct.
  • Identify training needs within the team and deliver or source appropriate training.
  • Communicate throughout the team to ensure all members are aware of current developments within the business.
  • Display a pro-active and leading role in terms of service, culture, development, team image, systems, procedures and skills development.

PROFIT:

  • Monitor daily staffing levels for all food & beverage staff ensuring that adequate manning levels are in line with business levels and in accordance with budgeted ratios.
  • Be involved in developing and executing upselling strategies and sales initiatives – whilst continually developing your teams to do the same.
  • Ensure all procedures in regards to costs, wastage, breakages, security, stock control, transfers and voids are carried out in accordance with company procedures.
  • Pro-actively pursue all practices in-line with the business environmental and energy saving initiatives.

QUALITY:

  • Ensure all appropriate brand standard operating procedures are adhered to.
  • Ensure that purchases are made in line with nominated suppliers and monitor quality levels reporting any deficiencies to line manager.
  • Utilise customer feedback such as mystery guest reports to ensure quality measures are maintained throughout the business.
  • Take a pro-active approach to ensuring the continued long-term success of the business.
  • Work with key stakeholders to drive improvements to the business.
  • To effectively manage relationships with any external suppliers and internal co-workers.
  • Comply with the company codes of conduct at all times.
  • Familiarise yourself with the company policies and procedures plus employee handbook and lead by example in demonstrating behaviours that we expect all employees to display.
  • Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals.
  • Have the desire and ability to improve your knowledge and abilities through on-going training and development.
  • Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries.
  • Produce reports as required/requested by your line manager.
  • Attend meetings as appropriate and actively contribute to all internal meetings.
  • Demonstrate a comprehensive understanding and awareness of all policies and procedures relating to health, hygiene and fire safety.
  • Familiarise yourself with emergency and evacuation procedures.

ALL EMPLOYEES

  • To attend training when required.
  • To be responsible for your own personal development at work and strive to be the best in what you do, taking care and pride in your work.
  • To participate in your annual review discussion and any subsequent conversations to review performance and objectives.
  • To have a flexible approach to the hours you are required to work.
  • To be fully aware of and adhere to the health and safety regulations concerning your employment and promote a safe environment for yourself, your colleagues and our guests.

Due to the nature of our business this is by no means a complete listing of the responsibilities of the role and you may be asked to complete other duties as a result of a business need.

SPECIFICATIONS

  • A professional with a proven ability within the hospitality industry as an food & beverage operative.
  • A steady career path to date showing good progression driven by proven success.
  • Excellent supervisory and motivational skills.
  • Excellent relationship building and rapport building skills.
  • Computer literate with an understanding of till systems.

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