F&B Supervisor

* Supervises, coordinates and participates in the activities of his subordinates. * Greets, receives and conducts guests to table, present menu, suggesting food and beverages during order taking. * Trains personnel’s, conducts meeting and group discussion on various aspects of food service and preparation and handling guests’ complaints. * Responsible for scheduling his staff, time-keeping, labour cost control, service and proper set up of his outlet. * Trains personnel’s, conducts meeting and group discussion on various aspects of food service and preparation and handling guests’ complaints. * Ensures that grooming and general appearance of personnel conform to hotel standards. * To prepare the monthly inventory of special equipment such as chafing dish, chinaware, glassware and cutleries. * To keep log book with the number of walk-ins, various buffet covers, guest complaints and incident reports. * Responsible for the distribution, implementation and follow up of house rules and regulations. * Supervise the operations of outlet, paying special attention to the satisfaction of clients