Overview

Skye Properties is a hospitality company with unique boutique hotels.

Job Position: Food & Beverage Supervisor
Location: Port Harcourt, Rivers

Job Overview

The Food and Beverage Supervisor is responsible for overseeing the daily operations of the hotel’s food and beverage outlets, ensuring excellent service, quality standards, and guest satisfaction.

This role involves supervising and coordinating the activities of the service staff, maintaining inventory and supplies, and ensuring compliance with hygiene and safety regulations.

The Food and Beverage Supervisor plays a key role in driving customer service excellence and maintaining the hotel’s unique dining experience.

Job Responsibilities
Service and Operations Management:
Daily Operations:

  1. Supervise the day-to-day operations of the restaurant, bar, room service, and any special events or banquets.
  2. Ensure smooth service delivery by coordinating with kitchen staff, bartenders, and service teams.
  3. Oversee guest service, ensuring all guests are satisfied with their dining experience.

Guest Relations:

  1. Engage with guests to ensure they have an exceptional dining experience, addressing any issues or special requests.
  2. Handle guest complaints professionally, resolving issues promptly to enhance guest satisfaction.

Quality Control:

  1. Maintain high-quality standards in service, food presentation, and cleanliness.
  2. Regularly inspect food and beverage areas for cleanliness, ensuring compliance with hygiene and safety standards.

Team Leadership and Development
Staff Supervision:

  1. Supervise food and beverage staff, including servers, bartenders, and hosts, to ensure they adhere to the hotel’s service standards.
  2. Assign daily tasks and schedules, ensuring efficient staffing levels based on occupancy and bookings.
  3. Oversee the performance of staff, providing guidance, support, and training as needed.

Training & Development:

  1. Conduct training sessions for new and existing staff on food service, guest interactions, and beverage knowledge.
  2. Develop staff skills in upselling techniques, product knowledge, and customer service to drive revenue and guest satisfaction.

Performance Management:

  1. Monitor staff performance and provide feedback for continuous improvement.
  2. Assist in conducting performance reviews and addressing any employee performance issues.

Inventory and Cost Control
Inventory Management:

  1. Monitor food, beverage, and supply inventories, ensuring that stock levels are maintained.
  2. Coordinate with the purchasing department to order supplies as needed, while minimising wastage.

Cost Control:

  1. Assist in monitoring and controlling food and beverage costs, including labour and supplies, to maximise profitability.
  2. Ensure accurate billing, tab handling, and payment processing for all food and beverage transactions.

Compliance and Health & Safety
Health & Safety Standards:

  1. Ensure that all food and beverage areas comply with local health, safety, and sanitation regulations.
  2. Oversee proper food handling practices and cleanliness of food and beverage service areas.

Licensing & Regulations:

  1. Ensure compliance with liquor licensing laws, including age verification and responsible service of alcohol.
  2. Keep up to date with relevant industry regulations and hotel policies to ensure all operations adhere to legal requirements.

Event and Banquet Management
Event Coordination:

  1. Assist in the planning and execution of special events, private dining experiences, and banquets.
  2. Coordinate with the kitchen, sales, and event planning teams to ensure smooth operations for any food and beverage-related functions.

Setup & Breakdown:

  1. Oversee the setup and breakdown of dining areas for events, ensuring all requirements are met to deliver a seamless guest experience.

Customer Service Excellence
Upselling & Guest Engagement:

  1. Actively promote food and beverage specials, menu items, and events to guests.
  2. Implement upselling strategies and encourage the team to maximise guest spend and improve revenue.

Service Innovation:

  1. Recommend new ideas to enhance the guest dining experience, including special promotions, theme nights, or menu improvements.
  2. Regularly review guest feedback and collaborate with the food and beverage manager to continuously improve the service offering.

Qualifications

  1. Interested candidates should possess relevant qualifications with 3 years of work experience.

How to Apply
Interested and qualified candidates should send their CV to: info@hopservicesltd.com using the Job Title as the subject of the mail.

Tagged as: Administrative