f&b supervisor

2 weeks ago


Singapore BRIGHT VISION CAREER CONSULTANT Full time
Roles & Responsibilities
  • Driving the day-to-day operations of the restaurant, setting and upholding high standards of hospitality and service;
  • Working closely with the culinary team to deliver a compelling offering and overall dining experience;
  • Conducting regular trainings to maintain the team's knowledge and uplift skill levels;
  • Monitoring inventory, analysing financials, and working with the finance team to optimise costs and maximise profitability;
  • Leading and inspiring the team by setting a positive example and fostering a collaborative, supportive, and productive work environment;
  • Continuously engaging with guests, stay in touch with guest preferences, and building and growing a following;
  • Acting as brand ambassador, representing and promoting the restaurant and group;
  • Leading the recruitment of the team, attracting top talent and maintaining a high performing team;
  • Establishing and maintaining strong relationships with suppliers and vendors;
  • Negotiating favourable pricing, terms, and exclusives to maximise profitability;
  • Proactively seeking solutions and ways to continually improve the team and the business.
  • Ensure all food safety procedures are strictly adhered to according to sanitary regulations
  • Work closely with management to meet revenue objectives
  • Implement appropriate strategies to resolve adverse trends and improve sales
  • Maintain safe working conditions
  • Follow company policies and procedures regarding the handling of cash, property, products and equipment
  • Audit inventory levels to ensure product availability, and order products as necessary
  • Train and supervise staff
  • Pleases customers by providing a pleasant dining experience.
  • Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
  • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change.
  • Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
  • Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.
  • Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation.
  • Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
  • Maximizes bar profitability by ensuring portion control and monitoring accuracy of charges.
  • Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; and encouraging local businesses to hold social events at the restaurant.
Tell employers what skills you have

Coaching
Forecasting
Food Safety
Inventory
Recruiting
Financials
Property
Counseling
Sanitation
Audits
Human Resource
Scheduling
Pricing
Audit
Hospitality
Magazines
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