Food and Beverage Supervisor

Job description

Key tasks

You assist the Restaurant Manager in all their tasks. In addition, you are responsible for the organisation and the quality of services offered to the customers at the different eating areas. You optimise and develop the sales of eating areas. You coordinate and supervise the different teams in the department and monitor stock management. You participate in the elaboration of the hotel's sales and marketing plan. You put together the department's budget. You integrate, train and lead the restaurant team. You initiate new projects and oversee their implementation and results.

Ibis and its people

Simplicity, Modernity, Well-being

Acteurs, the Ibis staff training and professional development programme , enables staff to:
- become more professional by acquiring new skills,
- learn a second profession,
- be more independent in guest relations,
- receive recognition for their skills

Desired profile

Skills

Level of Education Others
Areas of study Hospitality Management
Professional experiences 1 to 2 years
Languages essential English

Essential and optional requirements

Do you see yourself as a person who is always prepared to deliver an extraordinary service? ibis Edinburgh Centre South Bridge is looking to recruit a Food and Beverage Supervisor to join to our team.

You participate in the daily tasks involved in running a bar and restaurant. You greet the customers. You take reservations. You produce bills and take payments. You set up and maintain the bar and restaurant areas. You may be required to clean kitchens and common areas linked to the restaurant. You may be required to take the lead or supervise the daily workings of the hotel or check deliveries.

Overview of duties:
Serves guests (prepares the restaurant, provides waiter service and clears away) in the point of sale, in line with the F&B concept. Provides a high standard of service both in terms of welcome and waiter service.

Customer relations
• Provides a friendly and personal welcome for guests and remains attentive to their needs
• Promotes the bar offer
• Establishes good relations with guests, offering advice and fostering customer loyalty.

Professional techniques / Production
• Knows all the bar and menu products (beverage technical guidelines)
• Manages the stocks and setup for the bar in line with brand standards
• Applies the procedures for opening and closing a point of sale
• May be asked to receive deliveries and check food items
• Communicates and works in close and constant cooperation with the kitchen to ensure an excellent standard of service

Management and administration
• Helps meet the department's targets by respecting the procedures and internal audits applicable in the hotel
• Helps manage crockery and appliances by avoiding breakages
• May be asked to help with inventories
• May be asked to place orders, taking care to match levels of stocks with consumption

Spotlight on personality:
• Guest-oriented and service minded
• Good interpersonal skills
• Sales oriented
• Ability to listen and anticipate
• Diplomacy and self-control
• Well organised

Working Patterns:
• Various Days - 5 over 7
• Includes weekend and public holidays

Benefits*
• Employee Discount Scheme
• Bonus Breaks – 2 FREE breaks of 1 or 2 days
• Accor Colleagues Rates
• Friends & Family Rates
• Pension Scheme
• Annual Employee Bonus Scheme
• Workplace Options
• Free Eye Tests
• Staff meals & uniform

*Terms & Conditions may apply to certain benefits

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