Supervisor FB (Sun City) at Sun International

Job Purpose

• Responsible to supervise the day-to-day delivery of the food and beverage service and team within a specific outlet / conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards. 

Key Performance Areas

Shift Supervision 

• Put in place staff scheduling and duty allocations to ensure maximum coverage.
• Handle shift briefings / handovers / shift reports.
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet.
• Report and resolve any issues experienced.
• Manage the control of stock and operating equipment as per SOP for the outlet.
• Cash-ups at the end of the shift.

Food and Beverage Product Offering

• Monitor service offering / products and pricing within F&B.
• Make recommendations of improvements to the product and service offering.
• Co-ordinate the implementation of the food and beverage promotional calendar for outlets.
• Monitor customer service standards and identify any areas of concern.
• Conduct maintenance walkabouts for front of house and back of house areas.
• Monitor health, safety, hygiene and environmental elements in the area.
• Monitor the use and storage of operating equipment.
• Monitor stock control and operating equipment control processes.
• Investigate variances / discrepancies and take necessary action to correct.

Conferencing Product

• Liaises with clients.
• Attends pre-conference meetings.
• Provides client with relevant solutions / options for conferencing – including set-up, themes, décor, lighting, equipment, etc.
• Conduct QA to ensure set-up is in line with client requirements.
• Is present at functions to ensure execution is in line with client requirements. 
• Manages staff appearance and floor appearance/ functioning of equipment and systems.
• Control and management of stock and operating equipment as per SOP. 
• Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved.
• Monitors and reports on functions.
• Provide input into the post-mortem on events and makes recommendations for improvements.
• Provides ideas and solutions that are innovative and in line with industry trends.

People Supervision

• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures.
• Identification of employee training needs.
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet.
• Supervise employee relations within the department.
• Staff communication and motivation. 
• Performance contracting, reviews and development. 
• Assist in providing resources and removing obstacles to performance.
• Onboarding of new staff members.

Financial Control

• Authorise spend in line with budget.
• Conduct accurate 10, 20-day stock takes for the outlet in line with Company process.
• Report on any variances for the outlet. 
• Work Conditions and Special Requirements 
• Ability to work shifts that meet operational requirements. 
• Physically able to move operating equipment. 
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements.

Requirements

Education

• 3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level.

Experience

• 3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations.

Skills and Knowledge

• Collecting Information
• Team Co-operation
• Verbally Informing
• Supervising
• Dealing with Customers
• Appraising & developing
• Problem-Solving