The Role:  Breakfast Supervisor

Reporting to:  F&B Manager

Responsible for: Ensuring efficient and professional operation and customer service in accordance with company standards. Supervising all aspects of the delivery, service, and food and beverage team.

Key Duties of the role include:

·        To implement the consistent delivery of superior customer service through the development and implementation of SOPs (standard operating procedures).

·        To ensure that the department creates a professional impression on customers and team members.

·        To act on customer feedback relevant to your areas of responsibility. This to include customer complaints and compliments.

·        To be aware of budgeted and actual departmental targets.

·        To assist with the control and monitoring of payroll costs by ensuring rotas are compiled in line with forecasted and actual business levels.

·        To be aware of and assist with the control of departmental operating costs in line with forecasted business levels.

·        To supervise the department to ensure effective operation on a day-to-day basis, whilst maintaining company brand standards consistently with attention to detail. This includes ensuring shift controls and procedures are adhered to.

·        To comply with statutory and company requirements for Health and Safety, Food Safety, Risk Assessment, Licensing Laws, Disability and ensure all employment legislation is strictly adhered to.

·        To maximise opportunities for departmental sales and profit and other related targets.

·        Assist with and suggest new promotional opportunities to enable departmental sales to meet and exceed the budget. This includes the planning, implementation and review of promotions.

·        To keep all department team members sales-focused and ensure ongoing training as required, and submit training records for the attention of management.

·        Be knowledgeable of all food and beverage menus, working in cooperation with the Head Chef and kitchen team.

·        To actively upsell throughout all aspects of customer service and train the team to do so.

·        At all times, conduct yourself in a professional and courteous manner.

·        Ensure customer satisfaction throughout their dining experience with us.

·        The manager to be informed of special requirements or difficulties.

·        Ensure dining areas are maintained within cleaning schedules.

·        To read, understand and comply with your responsibilities as defined in the Health and Safety statement and Staff Handbook.

·        To ensure HACCP, cleaning schedules are completed on a daily basis, and standards are maintained.

·        To actively participate in any training and personnel exercises designed to improve standards and performance levels.

·        To carry out the hotel’s customer relations policy.

·        To communicate hotel services to guests as required.

·        Arrive for duty by rostered times in a full, clean uniform and wearing a name badge at all times.

·        To ensure the highest standards in personal hygiene and grooming. 

Please note that the above job specification is not exhaustive and is subject to change as the business demands.

The Role:  Breakfast Supervisor

Reporting to:  F&B Manager

Responsible for: Ensuring efficient and professional operation and customer service in accordance with company standards. Supervising all aspects of the delivery, service, and food and beverage team.

Key Duties of the role include:

·        To implement the consistent delivery of superior customer service through the development and implementation of SOPs (standard operating procedures).

·        To ensure that the department creates a professional impression on customers and team members.

·        To act on customer feedback relevant to your areas of responsibility. This to include customer complaints and compliments.

·        To be aware of budgeted and actual departmental targets.

·        To assist with the control and monitoring of payroll costs by ensuring rotas are compiled in line with forecasted and actual business levels.

·        To be aware of and assist with the control of departmental operating costs in line with forecasted business levels.

·        To supervise the department to ensure effective operation on a day-to-day basis, whilst maintaining company brand standards consistently with attention to detail. This includes ensuring shift controls and procedures are adhered to.

·        To comply with statutory and company requirements for Health and Safety, Food Safety, Risk Assessment, Licensing Laws, Disability and ensure all employment legislation is strictly adhered to.

·        To maximise opportunities for departmental sales and profit and other related targets.

·        Assist with and suggest new promotional opportunities to enable departmental sales to meet and exceed the budget. This includes the planning, implementation and review of promotions.

·        To keep all department team members sales-focused and ensure ongoing training as required, and submit training records for the attention of management.

·        Be knowledgeable of all food and beverage menus, working in cooperation with the Head Chef and kitchen team.

·        To actively upsell throughout all aspects of customer service and train the team to do so.

·        At all times, conduct yourself in a professional and courteous manner.

·        Ensure customer satisfaction throughout their dining experience with us.

·        The manager to be informed of special requirements or difficulties.

·        Ensure dining areas are maintained within cleaning schedules.

·        To read, understand and comply with your responsibilities as defined in the Health and Safety statement and Staff Handbook.

·        To ensure HACCP, cleaning schedules are completed on a daily basis, and standards are maintained.

·        To actively participate in any training and personnel exercises designed to improve standards and performance levels.

·        To carry out the hotel’s customer relations policy.

·        To communicate hotel services to guests as required.

·        Arrive for duty by rostered times in a full, clean uniform and wearing a name badge at all times.

·        To ensure the highest standards in personal hygiene and grooming. 

Please note that the above job specification is not exhaustive and is subject to change as the business demands.