Outlet Supervisor Job Desc
Job title : Outlet Supervisor
Department : F
& B
REPORTING LINE
Report to : Outlet Manager
Responsible for : Good functioning of the service
COMMUNICATION LINES
Vertically :
Supervisor department Head
Horizontally : All F&B Staff
AUTHORITY
Over Money :
Responsible for turning over
the sales and the report for the day, to the Head
Cashier
Over Staff :
Has authority to manage staff
assigned to his outlet in accordance
with Hotel policies procedures
GENERAL MISSION
Directs and coordinates all activities and provides assistance to the
staff in the outlet and bar assigned, to ensure all established service
standards and procedures of RESORT
are implemented consistently, leading to guest satisfaction, staff
satisfaction and profit for the Hotel.
Under the general guidance of the Outlet Manager (Coffee shop or Olive
Garden) in accordance to the Hotel’s Policies and Procedures
RESPONSIBILITIES AND MEANS
1. Responsible for the
service and bar operation of the outlet.
2. Responsible for guiding all service and
bar personnel assigned in the outlet, in the performance of their duties and
responsibilities.
3. Responsible for
directing all efforts in the service and bar to achieve the financial goals of
the outlet.
4. Responsible for the
consistent follow up in the implementation of the Policies and Procedures in operating the outlet.
5. Responsible for
checking the sufficiency of operating equipment and supplies for service.
and bar.
6. Responsible for
maintaining the sanitation standards in the outlet assigned.
7. Responsible for
providing functional assistance to the staff during peak periods.
8. Responsible for
scheduling sufficient manpower in the outlet to suit volume of business.
9. Responsible for
maintaining a clean and wholesome ambiance in the outlets, controlling
room temperature,
ventilation and lighting effects.
10. Responsible for the
Outlet’s operation in the absence of the Outlet Manager.
1. COSTUMER SERVICE
1. Communicates effectively with guests,
clients, government officials and other important individuals to ensure
satisfaction in service and product.
2. Participates and attains membership in
association and other community projects related to the hotel and restaurant
industry to improve Hotel’s image and for the product and service update.
2. BUSINESS MANAGEMENT & ADMINISTRATIVE
RESPONSIBILITIES
1. Checks and
ensures the timely submission of the Daily bar inventory and par report,
against restaurant or bar sales report at the end of each shift.
2. Conducts daily
briefing and de-briefing in the absence of the Outlet Manager.
3. Recommends
corrective actions for unfavourable variances in budget commitments.
4. Proposes an
effective duty roster to ensure sufficiency of manpower in accordance to volume
of business.
5. Establishes two
way communications with related departments like Banquet, Kitchen, other
outlets, Housekeeping and Front Office.
6. Communicates
effectively with guests, subordinates, immediate superior and other section
heads.
7. Prepares daily
cover count and revenue report for the outlet.
8. Attends daily F
& B briefing, weekly F & B Meeting in the absence of the Outlet
Manager, and all other training sessions and meetings required for the
position.
9. Manages time
effectively, by meeting deadlines on time.
10. Administers
personnel action, on leaves, overtime requests, disciplinary actions and commendation.
11. Identifies and
solves problems in the outlet in a professional manner.
12. Assists the F
& B Cost Controller in Conducting month end inventory of beverage supplies,
operating supplies, food supplies and steward for operating equipment.
13. Reports breakage
and losses in the outlet.
3. COMMUNICATION
1. Reports to the Outlet
Manager.
2. Directs and supervises the activities of
the captain waiters, bartenders, hostess and waiter/ress, bus boys/girls.
3. Coordinates with other
outlet heads and kitchen section heads for reservations, special arrangements and other activities in the
Hotel.
4. Interacts with clients,
guests, government officials, suppliers and other important individuals
in the community in
promoting the outlet and hotel. Information.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is
use to its appropriate function and well maintained.
2. Report all defectives Asset and
equipment to the Engineering department.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure, especially those related to guest and staff
evacuation to insure full evacuation in safety condition of the hotel if
required.
2. Ensure truth training that all staff is
aware of hotel’s fire evacuation and emergency policies and procedure.
3. Comply with Hotel policies and procedures.
4. Knowledgeable on first
aid, safety and security procedures affecting the food and beverage department.
6. HUMAN RESPONSIBILITIES
1. Coaches and
counsels captain waiters, hostess, waiter/ress, bus boys/girls, effectively.
2. Evaluates
objectively the performance of outlet’s captain waiters and service personnel.
3. Gives on the job
training for captain waiters and service personnel.
4. Motivates a
strong team within the service personnel in the outlet.
5. Communicates
openly with the service personnel and keeps them informed of all important
information to assist them in their jobs.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Knows and
understands the job description of all position in the outlet, and capable of
performing the tasks as required.
2. Knows and
understands all the food and beverage policies and procedures in service of
food and beverage.
3. Recognizes good
quality products and presentation.
4. Checks and
maintains all service standards established for food and beverage service
department.
5. Follows up and
complies with the cleaning schedule established for the outlet.
6. Supervises staff
activities to maximize revenue and minimize costs.
7. Provides
assistance to the staff when required during peak periods.
8. Follows up on the
implementation of truth in menu and advertising.
9. Knowledgeable in
wine service and bartending.
10. Promotes guest
satisfaction in the outlet.
11. Maintains
grooming standards for all service personnel in the outlet.
12. Receives special
reservation for VIP guests in the outlet.
13. Performs service
for VIP guests in the outlet.
14. Knows the
requisition point and par stock level for beverage supplies, food supplies,
guest supplies and bar supplies in the outlet.
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company
11. TEMPORARY MISSION
1. May be rotated to
different outlets and other temporary task within the Hotel
PERSON SPECIFICATIONS
POSITION: Outlet Supervisor DEPARTMENT: F & B
SKILLS ESSENTIAL DESIRABLE
EDUCATION,
Graduated from College
QUALIFICATIONS Apprentership or trained
in
five star Hotel
EXPERIENCE 5 years in 4 star property in F&B
1
year Supervisor in similar operation
INTERPERSONAL
Very good motivation and training
SKILLS skills. Highly Motivated
COMMUNICATION Good written and verbal English French & Arabic
Skill
Able to get along with people
at
all levels, guest orientated
SPECIFIC Should be able to Handle
pressure
and replace manager
when
if necessary
PRESENTATION Well groomed and presentable
at all times. Practice good hygiene
PHYSICAL Mentally alert, able to work
Long
hours and guest complain
OTHER Minimum age 22 years
REQUIREMENT
MISCELLANEOUS
WORKING Well maintained F&B environment
CONDITIONS Open, friendly environment
with
responsibilities and pressure
WORKING Flexible hours in accordance with
HOURS level of business
Signature:
[Employee] [Date] [Department
Head] [Date]