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 FOOD & BEVERAGES SUPERVISOR

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Tổng số bài gửi : 1165
Điểm Tổng Hợp : 6548
Điểm bài viết hay : 13
Join date : 13/05/2010

Bài gửiTiêu đề: FOOD & BEVERAGES SUPERVISOR   21st December 2010, 10:43 pm

POSITION TITLE :­ FOOD & BEVERAGES SUPERVISOR
DEPARTMENT : FOOD AND BEVERAGE


PURPOSE :
Under
the general guidance and supervision of the Food and Beverage Manager,
and within the limits of established corporate Policies, Procedures and
Food and Beverage Manual, assists in overseeing and directing all
aspects of all personnel engage in providing courteous and efficient
service of Food and Beverage at the assigned outlet.

RELATIONSHIP :
1.Report direct to the Restaurant Manager.

2.Provides functional assistance and direction to the Food and beverage operation as assigned.

3.Interacts
and cooperates in coordinating function and activities with other Food
and beverage Outlets and other Departments as required.

DUTIES AND RESPONSIBILITIES :
1.Supervises
the day-to-day function of all outlet employees, facilities, sales,
expenses, services and ensures that all operations supervision is
carried out effectively.

2.Controls and analyzes, on an on-going basis the following:
a.Quality Levels of Production and Service.
b.Guest Satisfaction.
c.Expenses.
d.Sanitation, Cleanliness and hygiene.

3.Complies with ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Grooming and Appearance Standards.

4.Establishes and maintains effective employee relations,

5.Ensures that all public and back-of-house areas are presentable, clean, and neat.

6.Attends
to guest's comments, complaints and requests regarding Food and
Beverage service quality, records and significant activities in
supervisor log-book or contact-book, discuss same with Restaurant
Manager.

7.Schedules guest reservations and arranges for private parties.

8.Routinely checks on the following

a.Sufficient stocks of all equipment and linen,
b.Pre-service work is carried out properly.

9.Ensures
adequacy of material supplies and groceries requisition compare to
consumption, to minimize waste and controls expenses.

10.Conducts pre-meal briefings and maintains liaison with chef.

11.Participates in service as necessary in accordance with the requirements and practices of the outlet.

12.Prepares,
conducts implements and monitors regularly all outlet operation
training programs, according vv1th Food and Beverage Department Yearly
Training Plan.

13.Attends and participates in formal training
held by Manpower or Outlet in regard to Food and beverage Service
Quality Standards Expectation and Future Career development.

14.Accomplishes maintenance work orders and other Food and beverage Office memorandum.

15.Provides appropriates direction, guidance and re-enforcement for the employee's.

a.Performance
b.Development
c.Training
d.Capability
to ensure and maintain maximum productivity

16.Conducts all administrative work required, including but not limited to :
a.Attendance Record
b.Duty Roster
c.Log-book
d.Intern Contact Book
e.Food and Beverage Sales and Cover Comparison
f.Employee Absenteeism Report
g.Wine Sales Report
h.P&L Report of Food Promotion or Destination

17.Performs related duties and special projects as assigned.
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http://vietnamhoteliers.tk/ henryminhtruong@yahoo.com henryminh
 
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