F&b Supervisor

DUTIES s RESPONSIBILITIES:
1. Assist the restaurant manager in making the budgetary forecast for his unit.

2. Ensure that team members adhere to standards and procedures laid down in the operations manual.

3. Responsible for the daily service operations and staffing.

4. Assist the restaurant manager in compiling all the relevant data, which may be required for smoothening the operations or strengthening the controls.

5. Responsible for the generation and adherence of the duty schedule after obtaining the approval of the restaurant manager.

6. Responsible for the proper maintenance of outlet logbook.

7. Roster the staffing according to requirement with due approval of the restaurant manager.

8. Responsible for calculating the daily cover count and average per cover and he shall forward the data to the restaurant manager for compiling the daily operations report.

9. Co-ordinate with the FC B Controller for the inventory of crockery, cutlery, glassware.

10. Co-ordinate with the laundry manager for the daily stock of linen.

11. Maintain good guest relations assist them in their needs. Oversee the service at all times by being observant, without getting intrusive.

12. Convey the compliments and complaints from the guests to the management and team members.

13. Analyze guest comment cards with the restaurant manager and take remedial action if required and brief the concerned team members of the same.

14. Organize and personally supervise training of new team members, monitor their progress and assign responsibilities accordingly.

15. Ensure that all grievances, conflicts and requests of team members are handled and resolved swiftly.

16. Speak with others using clear and professional language, and answer telephones using appropriate etiquette.

17. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other team

members.

18. Ensure adherence to quality expectations and standards.

19. Completely familiarizes himself with policies and procedures related to fire,

emergencies, safety, first aid and security as described in the relevant sections of this manual.

20. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training.

21. Ensure hygiene and cleanliness of service area as well as grooming and hygiene of team members.

22. Represent his unit in any meeting in absence of the restaurant manager.

24. Responsible for personal grooming and self presentation at all times.

25. Perform and carry out any other responsibilities as delegated by the restaurant manager from time to time.

PERSONAL QUALITIES
- Friendly, patient and helpful
- Honest, hard working and reliable
- Tactful and adaptable
- Self-motivated and able to motivate others
- Self-discipline, initiative, and leadership ability
- Pleasant, polite manner and a neat and clean appearance
- Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards
- Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems and remain calm in emergencies
- Must possess good communication skills for dealing with diverse team members
- Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
- Ability to determine applicability of experience and qualifications of job applicants

**Salary**: ₹25,000.00 - ₹27,000.00 per month

**Benefits**:

- Health insurance

Schedule:

- Fixed shift

Supplemental pay types:

- Performance bonus

Work Location: In person

**Speak with the employer**

+91 7400485384