Duties and Responsibilities
As F&B Supervisor, I will assume full responsibility for the efficient operation in the following:
Review bookings and plan for the smooth department operation during shift.
Ensure F&B area is checked prior opening to guests and ensure all area is clean, properly equipped and in a high standard of maintenance.
Handle guest feedbacks, inquiries, and comments.
Assist in scheduling, training and providing feedback to F&B Host.
Supervise the F&B Host’s team.
Work with an empathetic attitude.
Ensure the prompt and efficient service required by standards.
Ensure all mis-en-place for restaurant service is correctly prepared prior to opening hour of service.
Have a good knowledge of all outlet menus (food and wine) and F&B day to day activities.
Have good knowledge of all F&B outlets opening hours.
Knowledge on menu prices and suggesting upselling when necessary.
Ensure all equipment of the department is kept clean and in good working condition.
Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
Strictly adhere to LQA standards and guest comments.
Qualifications
To execute the position of F&B Supervisor, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
High school diploma or equivalent and at least 2-4 years restaurant experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
Fluent in English and French
European or Swiss passport