F&b Service Supevisor

6 days ago

Jakarta, Indonesia PT Mitra Konsep Nusantara Full time

**Summary of Position**

Assist in overseeing and directing all aspect of the Food & Beverage operations, Including but not limited to; staff requirement, hiring and training; F & B revenues and profitability; promotions; merchandising; inventory; to organize and control the service in the bar, driving range, function rooms and kiosk; to achieve and maintain a consistent high standard. Directly supervises department heads plus supervisors of all satellite areas.

Ensures that back of house support facilitates the production and delivery of world-class products and services.

Plans, implements and ensures achievement of operating budgets plus member satisfaction and usage projections and oversees operations to ensure that the needs of club members are consistently exceeded.

**Duties & Responsibilities**

1.Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.

2.Responsible for proper cash and charge procedures, members check analysis, tip reports, ticket controls and daily sales reports and analysis.

3.Assists in recruitment, training, supervision and termination of food and beverage staff.

4.Helps plan and approves the organizational chart and staffing and scheduling plans.

5.Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.

6.Monitors employee records to minimize overtime and keep labor costs within budget.

7.Assures that all applicable club policies and procedures are followed.

8.Helps plan and approves external and internal marketing and sales promotion activities for the department’s outlets and special club events.

9.Assist F&B Service Manager to approves menu items, pricing, and menu designs for all outlets, special events and banquet events.

10.Establishes quantity and quality output standards for personnel in all positions within the department.

11.Ensures all legal requirements are consistently followed, including wage/ hour and Indonesian laws for food safety and the sale/consumption of alcoholic beverages.

12.Ensure all energy management, preventive maintenance and other standards are consistently met.

13.Assist F&B Service Manager and Executive Chef to researches new products and evaluates their cost and profit benefits.

14.Maintains food and beverage personnel records.

15.Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.

16.Reviews new techniques for food preparation and presentation to maximize member satisfaction and minimize food costs.

17.Consults daily with the Executive Chef and F&B Service Manager to help assure the highest level of member satisfaction at minimum cost.

18.Greets guests and oversees actual service on a routine, random basis.

19.Helps develop wine lists and wine sales promotion programs.

20.Establishes, updates and maintains all written standards and procedures for the department as needed.

21.Addresses member complaints and advises the F&B Service Manager and General Manager about appropriate corrective actions taken.

22.Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.

23.Monitors or manages physical inventory verification and provides updated information to the Storekeeper and Inventory Coordinator.

24.Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues.

25.Maintains records of special events, house counts, food covers and daily business volumes.

26.Ensures that an accurate reservation system is in place.

27.Establishes and maintains professional business relations with vendors.

28.Recommends operating hours for all food and beverage outlets.

29.Complete periodic china, glass, and silverware inventories.

30.Implement and monitor sanitation and cleaning schedules.

31.Completes other appropriate assignments from the General Manager.

**General**

1.Attends and takes briefing before each shift to ensure smooth operation.

2.Takes walks around to ensure things are in place

3.Ensure you have acknowledged handovers from previous shifts.

4.Follows immaculate grooming standards in line with the Club’s grooming policy.

**Minimum Attributes**

1.Indonesian national.

2.3-5 years or more as a food and beverage supervisor with 2 of those years in a similar position in a fine dining situation.

3.Four-year college or university degree in Hospitality Management or Culinary Arts.

4.Must be fluent in written and spoken English.

5.Effective decision-making skills, effective influence skills, and good negotiation skills.

6.Strong organisational, problem-solving, communication, leadership, customer, and associate relation skills.

7.Willing and able to work in different shifts and extra hours on occasions to complete tasks

8.Able to train the team on technical skills

9.Knowledge of and ability to perform required role in emergency situations.

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