beverage and food operations supervisor
sheraton amman hotel
Total des années d'expérience :18 years, 9 Mois
JOB DESCRIPTION
• Develop and implement standard operating procedures to ensure efficient operations and exceptional service delivery in the food and beverage department .
• Supervise and train staff members, ensuring they adhere to company policies and uphold high standards of professionalism at all times .
• Monitor inventory levels, order supplies as needed, and conduct regular stock audits to minimise wastage and ensure cost-effectiveness .
• Collaborate with the kitchen team to create innovative menus, oversee food preparation processes, and maintain quality control standards .
• Handle customer inquiries and feedback promptly, resolving any issues or complaints to guarantee customer satisfaction and loyalty.
Achievement
• Successfully increased overall customer satisfaction scores by 15% through the implementation of a new service training program for the food and beverage team .
• Streamlined inventory management processes, reducing food waste by 20% and optimising stock levels to meet demand efficiently .
• Led a team that achieved a 10% increase in beverage sales by introducing new signature cocktails and upselling techniques.
• Implemented cost-saving measures in the department that resulted in a 10% reduction in operational expenses while maintaining quality standards .
• Received recognition from senior management for my role in organising and executing a successful food and beverage event that garnered positive feedback from guests and stakeholders alike.
job description
• Food Preparation and Quality Control: I ensure that food is prepared according to recipes, is of high quality, and is served at the right temperature. I also manage inventory and order supplies
to ensure that we never run out of key ingredients.
• Customer Service: I oversee customer service by training staff on proper customer service techniques, handling customer complaints, and ensuring that the dining experience is positive and
enjoyable for all guests.
• Financial Management: I manage the restaurant's finances by creating and managing budgets, tracking expenses, and ensuring that the restaurant is operating within its financial means. I
also set prices for menu items and manage the restaurant's payroll.
• Staff Management: I manage staff by hiring and training new staff members, scheduling shifts, and addressing any staffing issues that may arise. I also manage employee performance by
providing feedback, coaching, and addressing any performance issues.
• Marketing and Promotions: I market and promote the restaurant by creating and implementing marketing strategies, managing social media accounts, and organizing special events and
promotions to attract new customers and boost sales.
Achievement
• Implemented cost-saving measures, resulting in a significant reduction in operational expenses while maintaining high-quality standards.
• Trained and motivated staff to deliver exceptional customer service, leading to a notable increase in customer satisfaction ratings.
• Maintained exemplary hygiene standards, earning the restaurant top ratings in health and safety inspections.
• Streamlined inventory management processes, reducing waste and optimising stock levels, resulting in improved profitability.
• Played a key role in optimising daily operations, ensuring smooth service delivery, and enhancing the overall dining experience for customers.
•Prepare schedules for all staff kitchen & dinning & supervisors, according to the business, to ensure manpower at all time.
•Conduct regular training sessions with the assigned team in line with departmental SOP’s.
•Conduct the job training of future Assistant Manager’s if the situation calls for.
•Prepare and issue duty schedules for the assigned team.
•Ensure the proper appearance and grooming of assigned team members.
•Evaluate the performance of the assigned team and internal promotions.
•Shortlist new potential employees for development.
•Handle the welcome and seating of arriving guests with the assistance of the hostess.
•Maintain a professional relationship with the outlet patrons.
•Resolve guest complaints immediately.
•Be actively involved in the outlets promotional activities.
•Establish a close working relationship with the kitchen and liaises with the chef about menu changes and menu presentations.
•Works in close contact with the Chefs and Kitchen employees as well as cashiers to ensure a smooth operation
•Giving instruction and recommendations to employees to complete daily tasks
•Act as a coordinator for any guest complaint between kitchen staff, service staff and guest
•Follows up that food and beverage is served and cleared according to the standards and sequence of service
•Controls food and beverage inventory and maintains the stock
•Ensures operating equipment is sufficient and in the finest condition and highest quality
•Understands and follow up on health, safety, fire and emergency procedures and reports accidents and safety hazards.
•Follows up on clean uniforms and that the highest standards of grooming and personal hygiene of the staff are maintained
•Attends meetings as directed or required
•Performs any other duty as required.
•Coordinate the entire restaurant operation
•Deliver superior guest services and ensure absolute customer satisfaction
•Respond efficiently to customer complaints, and taking appropriate action to solve the problem.
•Staff, train and develop shift managers, kitchen crew & Service crew through orientations, ongoing feedback and by conducting performance reviews
•Enforce and offer the best quality of products possible
•Organist and supervise shifts
•Maintain inventory
•Monitor compliance with sanitation and safety rules and regulations
•Control costs and minimise waste
Train and assign work to new and continuing employees.
Supervise and coordinate activities of employee involved in providing customer service.
Plans, prepares, and devices work schedules according to the budgets and workloads.
Doing weekly, monthly and yearly inventory.
Training the new staff and manager according to the Applebee’s standards. Use the coaching model to build the performance. Adjust the training for different learners.
Doing some paper works regarding the restaurant, food and associates.
Handling and filling the files of the new associates.
Ensures prompt, friendly service according to company guidelines.
Use as guiding principles/values the balance, innovation, guest driven, fun, teamwork, result, integrity and passion for service.
Update the Manager regularly on the Associate’s progress and what’s going in the every station.
Doing the weekly and monthly inventory.
Doing the assigned tasks or projects for the restaurant.
Be a good model at all times. Be a coach not a player. Working at all stations if needed.
Continually looking the ways to improve the restaurant and sales.
Ensures prompt, friendly service according to company guidelines.
Use as guiding principles/values the balance, innovation, guest driven, fun, teamwork, result, integrity and passion for service.
Update the Manager regularly on the Associate’s progress and what’s going in the every station.
Doing the weekly and monthly inventory.
Doing the assigned tasks or projects for the restaurant.
Be a good model at all times. Be a coach not a player. Working at all stations if needed.
Continually looking the ways to improve the restaurant and sales.
Mixes and serves alcoholic and non-alcoholic drinks following specifications.
Serves food and drinks to guests in a courteous and timely manner..
Giving the right and good service, exceedingly above their expectations.
Covering the tables; setting the utensils, napkins, condiments and service plates.
Presenting the menus, offering cocktails and aperitifs, suggesting the courses and desserts. Have a suggesting selling.
Get the order. Present & Collect the payments. And Invite the guests to come back.
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