F&B Supervisor

• Lead, train and motivate a service team.
• Conduct daily briefings ensuring two-way communication, training and policy information
• Check mise-en-scène and mise-en-place done by the team.
• Control expenses of the restaurant.
• Develop innovative ways to create sales of the restaurant by up-selling menu items, food promotion merchandising, etc.
• Meet and greet guests and develop a personal guest database to ensure continued patronage.
• Schedule staff rotations and duties and organize extra hands when required.
• Ensure the safety and hygiene of the restaurant.
• Maintain discipline and conduct staff appraisals
• Coordinate with the chef for menu offers and operational coordination.
• Coordinate with other departments for the smooth supply of operational supplies.
• Responsible for proper billing and cash recovery for services rendered.
• Resolve guest and staff complaints and grievances

Job Types: Full-time, Permanent

Work Location: In person