Job Title: F&B Supervisor

Are you able to proactively develop, lead and manage the Food & Beverage Service at this prestigious location.

You'll be able to offer consistently high-quality service and assist the Food & Beverage Manager in the delivery of catering facilities for the Hotel, Conferences, Wedding and function clients.

HOURS: 48 hours per week. Weekends, Evenings & Breakfast Shifts.

Key Responsibilities:

- Supervise and manage the Food and beverage services team in order to deliver a high standard of presentation and service for Hotel
services, conferences and events.

- Proactively identify and recommend to Food and Beverage Manager Opportunities to enhance customer satisfaction and
operational efficiency.

- Control direct operating costs, including payroll, for food and beverage services to agreed budget targets. Liaise with Food and Beverage
Manager to regularly review the costs of external suppliers to ensure the hotel receives a competitive deal for the services they require.

- Identify any potential new business leads to the Operations manager and Sales & Marketing team. Meet and liaise with clients to
ensure they receive the best advice on services & products whilst optimising all sales opportunities.

- Develop new areas of business through forming long term relationships with existing and new clients to ensure continual custom.

- Plan, implement, allocate and manage all resources required to provide Food and beverage services all clients.

- Plan, implement, allocate and manage all resources required to provide catering services to wedding and function clients as directed
by the Food and Beverage Manager.


-Ensure the required security procedures for cash, equipment and the premises are adhered to at all times.

-Conduct regular informal and formal staff appraisals to identify, actively encourage and support development opportunities amongst the team.


Essential Skills:

-Degree level or equivalent vocational qualification in Hotel and Catering

-Ideally basic Food Hygiene certificate and Licensees Certificate.

-Experience at managerial level in a 3 or 4-star establishment

-Numerate, literate and flexible

-Able to work on own initiative

-Good interpersonal and communication skills

-Ability to prioritise, organise and delegate

-Commercial awareness

-Ideally an understanding of Health and Safety, Food Hygiene and Licensing legislation