Food & Beverage Supervisor Job Durban area,South Africa,Hospitality / Hotel / Catering

Job Summary:

To supervise and control the Food and Beverage allocated areas and its staff members and to ensure that all duties are performed correctly and in a timely manner in accordance with the set standard of The Oyster Box, with the intention of ensuring that the highest standard of performance and service is achieved by all Ocean Terrace staff. Also responsible to operate within the policies and procedures as set out in the operating manual.

Minimum Requirements:

Hotel school qualification and equivalent preferred

2years experience in a similar position within a 4 or 5-star establishment

Previous experience in food and beverage operations, with a good understanding of culinary arts, food trends and beverage service Supervisory or managerial experience in a similar role is typically required.

Knowledge of Micros point of sale system

Proficiency in Microsoft Office

Key Attributes:

Ability to effectively listen and verbally communicate in English with all levels of staff, management and guests

Ability to make decisions and work independently

Excellent organizational skills

Excellent leadership ability

Key Responsibilities:
Guest Satisfaction

Aggregate scores from guest surveys or reviews related to food and beverage services

Measure satisfaction with the fine dining experience, if applicable

Revenue and Profitability

Track the monthly growth in food and beverage revenue

Evaluate the profitability of the food and beverage department, aiming for high margins

Menu Excellence

Introduce and measure the success of innovative and unique menu items

Monitor sales and profitability of high end and specialty beverages

Service Quality

Evaluate the efficiency of service in turning over the tables without compromising quality

Maintain an optimal ratio to ensure attentive service

Event and Banqueting Management

Evaluate the success of special events and banquets in terms of revenue and guest satisfaction.

Event Execution Efficiency:
Measure the efficiency of event planning and execution.

Waste Reduction and Sustainability

Waste Reduction targets:
Set and monitor targets for reducing food and beverage wastage

Sustainability Initiatives:
Implement and assess sustainability practices in food and beverage operations

Upselling and Cross-selling

Measure the success of upselling strategies to enhance guest spending

Evaluate the success of cross-selling initiatives across different F&B offerings

Staff Training and Development

Invest in continuous training to maintain high service standards

Track staff certifications in areas like wine knowledge or culinary expertise

Mystery Shopper Scores

Mystery Shopper Evaluations:
Use independent evaluations to measure adherence to service and quality standards

Awards and Recognition

Aim for and measure the attainment of prestigious awards in the hospitality industry

Acknowledge and track staff members receiving accolades and recognition

Revenue and Profitability

Measure the overall revenue generated from food and beverage sales

Evaluate the profitability of the food and beverage department by calculating the profit margin

Inventory Management

Evaluate how quickly inventory is used and replaced

Efforts to minimize food and beverage wastage

Staff Productivity

Assess the efficiency of staff utilisation in relation to business demand

Monitor the training hours provided to staff for continuous improvement

Compliance and Quality

Ensure compliance with health and safety regulations

Monitor adherence to quality standards in food and beverage preparation and service

Wine and Beverage Program

Curating an impressive wine and beverage program to complement the culinary offerings

Training staff on wine pairing and maintaining a well-stocked bar

Continuous Improvement

Identifying areas of improvement and implementing initiatives to enhance overall efficiency and guest satisfaction

Staying updated on industry trends and incorporating best practices into operation


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