Overview

Salary: £28000 – £28000

Shift hours: Full Time

To manage and lead the food and beverage and sales team within the hotel, ensuring that client and customer service are of the highest quality.

  • Lead and Manage a team of up to 10 F&B Assistants and 1 sales co-ordinator
  • Ensuring service standards across the hotel are in line with or above client expectations
  • Liaise with the other F&B Supervisor(s) to ensure seamless delivery of all assignments and responsibilities
  • To be willing to support all departments of the hotel wherever possible and to understand the flexibility required when business levels peak and trough, to deliver the best possible service
  • To comply with all Sodexo and Shell policies and procedures
  1. Oversee the service of all food & beverages within the hotel
  2. Work Duty Manager shifts as and when required
  3. Apply attention to detail to the way in which food and drinks are presented ensuring the customer receives a quality product every time
  4. Be passionate about food, beverage and customer service, seeking to ensure that the highest standards are met at all times
  5. Complete minor food preparation tasks as necessary to assist with food service
  6. Be in attendance at core meal times ensuring that all customers receive the best possible service as well as providing an initial point of contact should there be any questions or complaints
  7. Actioning customer compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary
  8. Managing the restaurant and bar booking sheets
  9. Liaise with chef on duty to ensure seamless food service and ensure good communication with head chef to provide feedback on food service
  10. Organizing and delivering events and functions to the required standards working alongside the events co-ordinator
  11. Liaise with the events coordinator regarding organization of functions and events
  12. Involve and manage food and beverage promotions ensuring costings are accurate with achieving correct GP
  13. Identifying and maximize up selling opportunities for profitable sales growth
  14. A proactive attitude to continuous improvement is visible with regular meetings to review service delivery including service styles and menu offers as well as positive customer feedback, ensuring that the whole team is engaged in this process
  15. Report and liaise regularly with management team regarding departmental performance and ensure they are informed of any relevant information or issues
  16. Knowledge of health & safety and food safety in a catering environment
  17. Maintain levels of quality, cleanliness, food safety and hygiene in line with company SEMS, Safeguard and local authority regulations i.e. EHO, HSE
  18. Ensure security is maintained and events are staffed appropriately and in accordance with licensing laws and Licensing Procedures.
  19. Embrace and grow a ‘zero accidents culture’ within your team by ensuring the accurate reporting of near misses and accidents as well as reporting any equipment defects to your line manager in line with company procedure
  20. Ensure the correct storage and disposal of foods in line with company policies and procedures
  21. Ensuring that all equipment used is in safe working order, checked regularly and any faults reported to management, ensure equipment is not used until safe
  22. To be aware of the evacuation procedures and adhere to them in the event of an evacuation
  23. Maximise company profits through rigorous analysis and control of both wastage and portioning as well as sales data
  24. Ensure all company documents are completed with integrity and that due diligence is practiced at all times
  25. Ensure cash procedures are adhered to and strictly monitored, including preparation and calculation of beverage bills within all departments, and cashing up of tills as per Sodexo Cash Handling Policy
  26. Take responsibility for stock control, including ordering, acceptance, maintenance of stock levels and stock rotation, and report & return of any sub-standard items
  27. Completion of a monthly equipment and stock take of all goods under responsibility 
  28. Prepare the team rota each week and ensure sufficient levels of staff are scheduled to work in line with business needs taking into account staff requests
  29. The fixed term and casual labour pool is managed and recruitment of any new positions is managed
  30. Actively manage and encourage your assistants ensuring that company expectations are adhered to at all times.
  31. Carry out training as required ensuring that your team have the skills needed to excel. Robust training records to include Great Training and on the job training for each employee.
  32. Positive team culture and high levels of productivity and employee engagement are demonstrated
  33. Maintain high standards of appearance and personal effectiveness across the department
  34. Ensure breaks are organized in accordance with fluctuations in the volume of business
  35. Continue to develop one’s own skills and knowledge within the position
  36. Attend weekly team meetings to maintain levels of communication across the team
  37. Able to work on own initiative within a team environment.
  38. A positive working relationship with the client is evident
  39. Undertake any other reasonable task as directed by the Management
  40. Financial accountability – achieving monthly targets and departmental figures reporting, including P&Ls. Monthly recording of income from bar and restaurant and restaurant covers in the Activity Drivers spreadsheet.
  41. Setting up weekly and monthly targets for the team.
  42. Responsibility for effective beer lines cleaning and other cleaning tasks as scheduled in the cleaning rotas.
  43. Look after hotel in the absence of the hotel manager, taking full responsibility and ownership to ensure all departments run smooth and safely

Essential

  • Previous track record of catering/ hotel employment in a similar role
  • Proven experience in stock management, cash control and customer service
  • Proven leadership skills to lead and motivate a team
  • Good standard of literacy and numeracy, sound financial acumen
  • Competent IT skills including MS Word, MS Excel and MS Outlook
  • Excellent interpersonal skills and ability to communicate effectively with customers, clients, and staff at all levels
  • Good time management and organizational skills
  • Ability to work well under pressure managing multiple workloads
  • Ability to achieve and set standards and operate to performance criteria, with particular regard to hotel operations
  • Knowledge of Health and Safety and Food Safety
  • Able to demonstrate attention to detail and adherence to standards
  • Positive approach to learning in role and identifying own training needs as appropriate
  • Self-motivated with a sense of own initiative
  • Ability to work effectively as part of a team
  • Flexible approach to role – must be available to work different shifts including evenings and weekends

Desirable

  • Basic Food Hygiene Certificate
  • IOSH Managing Safely Qualification or Equivalent 
  • First Aid Certificate
  • Experience of delivering training using company guidelines
  • Experience in working with Point of Sales Systems
  • Personal Licence Holder

Reference: SDX/TP/528130/69839

Location: Woodbank Aberdeen, Scotland