FB Brand Manager

Roles and responsibilities

• Check the appearance of staff too if in compliance with the Hotel grooming standards.
• Ensures a high standard of sanitation and hygiene in the restaurant.
• Promotes up-selling at all levels and by personal efforts through guest contact.
• Handles all guest comments and complaints and advises the Outlet Manager.
• Recommends to the Outlet Manager changes in standards and/or equipment to improve service
• Attends as well as organizes training sessions whether within or outside of working hours
• Ensure that the operating equipment and general supplies for the restaurant are maintained at the established par stocks and initiate requisition for additional equipment if necessary
• Posts orders in Micros and collect money in cash or credit cards payment
• Welcomes and bids farewell to all guests
• Any other duties, which may be assigned to you from time to time as directed by your supervisor or manager.
  

Skills & Requirements

• High school diploma or suitable equivalent
• Previous experience in the same role in a luxury hotel is required
• Well-groomed, professional appearance
• Outstanding written and verbal communication skills
• Physically agile, and able to stand for extended periods.

• An F&B (Food and Beverage) Supervisor plays a pivotal role in the hospitality industry, overseeing the daily operations of food and beverage services within a hotel, restaurant, resort, or similar establishment. This position ensures that customers have a high-quality dining experience, and it involves managing staff, ensuring adherence to safety and hygiene standards, coordinating with other departments, and overseeing service delivery.

  The F&B Supervisor is typically a leadership role responsible for managing a team of waitstaff, bartenders, and other F&B service employees while also supporting the F&B Manager or Director in day-to-day operations. It is an essential role for maintaining smooth operations, improving service standards, and ensuring that guests are satisfied with their dining experience.

Desired candidate profile

1. Team Leadership & Staff Management

• Staff Supervision: Oversee a team of front-line employees, including servers, bartenders, host/hostesses, and kitchen staff. Ensure the team follows all service standards and maintains a high level of professionalism.
• Training & Development: Train new and existing staff on menu offerings, service techniques, and safety procedures. Conduct regular performance evaluations, provide feedback, and offer coaching for skill development.
• Scheduling & Shift Management: Create and manage employee schedules to ensure proper staffing levels during peak and off-peak times. Ensure that shifts are adequately covered, and staffing needs are balanced based on anticipated guest volumes.
• Motivation & Morale: Foster a positive and collaborative work environment. Address any staff concerns or issues that may arise and ensure that morale remains high.

2. Customer Service & Guest Experience

• Guest Interaction: Provide excellent customer service by addressing guest inquiries, resolving complaints, and ensuring that guests have a positive dining experience. Interact with guests to ensure satisfaction and handle special requests.
• Problem Resolution: Handle guest complaints or issues promptly and professionally, ensuring they are addressed to the guest's satisfaction. Take corrective action when necessary and report issues to senior management.
• Guest Engagement: Maintain high levels of guest engagement to ensure that each customer receives personalized service and has a memorable experience.
• Service Quality Control: Ensure that all food and beverage items are served in accordance with restaurant policies and customer preferences. Monitor service speed, quality, and presentation to ensure it meets the establishment’s standards.

3. Operational Management

• Service Standards Enforcement: Ensure that service standards and procedures are being adhered to by staff, such as greeting guests promptly, taking orders accurately, and delivering food and beverages on time.
• Quality Control: Oversee the quality and presentation of food and drinks served, ensuring that items are prepared according to the restaurant's standards.
• Inventory Control: Assist in monitoring and managing inventory levels for food, beverages, and service supplies. Coordinate with kitchen and bar staff to ensure adequate stock for service periods and minimize waste.
• Health & Safety Compliance: Ensure compliance with food safety standards, health regulations, and sanitation requirements. Monitor hygiene and cleanliness standards in both front-of-house and back-of-house areas.

4. Communication & Coordination

• Cross-Department Communication: Collaborate with the kitchen, bar, and management teams to ensure smooth communication and efficient service. Relay guest requests or special requirements to the relevant department.
• Daily Briefings: Participate in daily team briefings, communicating special events, promotions, VIP guests, and any other relevant updates to ensure everyone is informed and prepared for service.
• Reporting: Report to senior management on operational challenges, guest feedback, or any concerns regarding service delivery. Maintain records of inventory, guest complaints, or incidents as needed.