F&B Supervisor
Glashaus Hotel
- Dublin
- Permanent
- Full-time
- Maintain responsibility for the Bar, Restaurant and other areas of Operations as required by business needs.
- Providing support to the Manager’s on-duty and other Heads of Departments.
- Ensure all guests expectations are exceeded and actively encourage and collate guest feedback to set service benchmarks.
- Become actively involved in the department, carrying out day to day duties alongside members of your team, promoting a positive work ethic.
- Lead by example by displaying a hands-on style, which encourages team involvement, initiative and a focus on continuous improvement.
- Demonstrate a complete knowledge of menu items.
- Demonstrate a complete knowledge of wine and beverage list, including cocktails and promote the use of suggestive sell to guests.
- Ensure guest complaints are consistently resolved in a prompt and efficient manner.
- Ensure a cohesive and consistent approach to achieving the goals of the organisation, and in turn the Food & Beverage outlets, to ensure that the bar, restaurant and events produces optimum productivity, profitability and exemplary service standards.
- Maximise profitability by maintaining commercially acceptable levels of productivity and maintain all costs within budget parameters.
- Retain and upkeep of accurate operational equipment and control breakages to ensure the bar is effectively operational to maximise guest service, increase positive service feedback, and in accordance with forecasting figures.
- Work with the Operations Manager/Senior Duty Manager/Duty Manager in regard to any Maintenance and Property management concerns and initiate a maintenance walk through to ensure the food and beverage areas are well maintained.
- Identify market trends in dining and beverage service for both hotel guests and the local market and act upon the same.
- Monitor and analyse the menus and product of competitors’ bars and other hotels; use this information to effectively manage competition.
- Ensure compliance with all established standards, policies and procedures pertaining to financial transactions within your responsibility.
- Practice effective stock control in accordance with set guidelines.
- Manage outlet reservations, ensuring all group information received by e-mail/phone is dealt with and forwarded to all relevant parties.
- Work with the Chefs to resolve any guest complaints regarding the quality of food.
- Maintain immaculate presentation and grooming, wearing designated uniform/business attire and name badge at all times.
- Carrying out duties as assigned by the Manager On Duty or Group Management Team.
- Possess strong food and beverage, coffee, wine and cocktail knowledge.
- Proven exemplary guest service and sales skills.
- Knowledge of Point of Sale systems.
- Strong communication skills, both written and verbal.
- Proven understanding of the hospitality/tourism industry.
- Minimum 3 – 4 years restaurant experience within a similar position of similar size hotel.