Supervisor F&B - VIU (All Day Dining)

? High school or equivalent preferred
? Must be able to speak, read, write and understand the primary language (s) used in the work place.
? English Level 3 minimum
? Must be able to read and write to facilitate the communication process.
? Requires good communication skills both written and verbal
? Have a strong working knowledge of Food and Beverage.

1. Responsible for coordinating the work of the supervisor and all Food and Beverage Attendants in an efficient manner, whilst maintaining quality and standards.

2. Have a full knowledge of the Banquet operations and roles therein.

3. Ensure all food and beverage items served to guests are of the highest standard and presentation. Be attentive in checking quality of food and beverage service.

4. Understand and supervise opening and closing procedures including a thorough knowledge of the Point of Sale System.

5. Ensure cleanliness of Banquets facilities, tables, chairs, floor and general equipment. In liaison with Assistant Manager, ensure sufficient equipment for the operation of the Banquets.

6. Assign associates to their stations and inform of any special request such as VIP guest or returning guests.

7. Ensure linen exchange procedure is followed and all care is taken with linen.

8. Ensure all back of house meeting areas are cleaned and equipment stocked

9. Handle customer concerns and complaints with concern and understanding according to Hotel standard.

10. Actively solicit guest feedback in order to seek continual improvement in service and to ensure guest satisfaction.

11. Ensure all furniture and fittings, operating equipment and meeting room d?cor are maintained and clean at all times.

12. Communicate all comments and feedback from guests and associate to the Manager.

13. Ensure all special guest requests are followed through to the relevant departments, and charges are raised accordingly e.g. Cake, Flower, Champagne Orders.

14. Ensure sales are maximized through suggestive up selling.

15. Assist with development and performance reviews.

16. Assist the Manager with the initial and ongoing on the Job Training to ensure that associates have the necessary skills to perform their job efficiently and effectively.

17. Attend meetings as required.

18. Implement opportunities for quality Team Building.

19. Ensure that all associates comply with the grooming and uniform standards.

20. Assist in preparation of work schedules and annual leave schedules within budget, business expectations and guidelines of the Labor Law.

21. Assist in the selection and appointment of new associates within the department.

22. Ensure and understand the correct procedures for handling intoxicated and underage guests.

23. Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates.

24. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules, and related ?Brand? and Starwood Policies.

25. Undertake other duties as required by Banquet Manager and Hotel Management.

26. Anticipate guest?s needs through observation and offer prompt, efficient service either personally or through effective communication with other associates.

27. Align working practices and conduct with St. Regis?s Hotel Visions; consistently strive to meet and exceed the expectations of both internal and external guests.

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