Food & Beverage Supervisor

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.

• Hotel school qualification and equivalent preferred
• 2 years 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

• 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

• Aggregate scores from guest surveys or reviews related to food and beverage services
• Measure satisfaction with the fine dining experience, if applicable

• Track the monthly growth in food and beverage revenue
• Evaluate the profitability of the food and beverage department, aiming for high margins
• Measure the overall revenue generated from food and beverage sales
• Evaluate the profitability of the food and beverage department by calculating the profit margin

• Introduce and measure the success of innovative and unique menu items
• Monitor sales and profitability of high end and specialty beverages

• Evaluate the efficiency of service in turning over the tables without compromising quality
• Maintain an optimal ratio to ensure attentive service

• 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 targets :
  Set and monitor targets for reducing food and beverage wastage
• Sustainability Initiatives :
  Implement and assess sustainability practices in food and beverage operations

• Measure the success of upselling strategies to enhance guest spending
• Evaluate the success of cross-selling initiatives across different F&B offerings

• Invest in continuous training to maintain high service standards
• Track staff certifications in areas like wine knowledge or culinary expertise

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

• Aim for and measure the attainment of prestigious awards in the hospitality industry
• Acknowledge and track staff members receiving accolades and recognition

• Evaluate how quickly inventory is used and replaced
• Efforts to minimize food and beverage wastage

• Assess the efficiency of staff utilisation in relation to business demand
• Monitor the training hours provided to staff for continuous improvement

• Ensure compliance with health and safety regulations
• Monitor adherence to quality standards in food and beverage preparation and service

• Curating an impressive wine and beverage program to complement the culinary offerings
• Training staff on wine pairing and maintaining a well-stocked bar

• 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