Expires soon IHG

Food & Beverage Supervisor

  • London, UNITED KINGDOM

Job description



Description

About us

Chef Martha Ortiz of Dulce Patria (heralded as one of Latin America’s most exciting restaurants) is bringing her celebrated Mexican gastronomy to London in a new restaurant at InterContinental London Park Lane and we are now recruiting. Martha’s philosophy will be brought to life by David Collins Studios and will be located at one of London’s most prestigious addresses, with an exclusive entrance positioned where Mayfair, Knightsbridge, Hyde Park, and Piccadilly all converge. The new restaurant will join Theo Randall at the InterContinental, bringing two renowned Chefs under one roof and creating one of the capitals most sought-after culinary destinations.

 

The supervisor assists the managers in overseeing the concept of Ella Canta at The InterContinental London Park Lane as a successful and independent unit, acknowledged within the London market, defined by its vibrant and personalized service provided by your team of dynamic, passionate and well trained individuals.

 

A vital aspect of this position is to support the Food & Beverage platform, building enthusiasm and passion amongst all team members with charisma and charm. As part of the strategy you will be recognized as the knowledge exchange hub for guest and team members alike.

 

The Supervisors main objective is to ensure the delivery of high service standards, maintaining quality equipment, par levels, product presentation, service and product training and may be asked to support other operational areas as business requires.

 

Performance in this position is measured through many tools including, but not limited to, guest reviews via social media, online and in-house channels; financial returns, and employee engagement. This position must always remain flexible regarding working hours and shift patterns, which may be demanding in the pre and post opening months and during peak demand periods.

Your day to day

FINANCIAL RETURNS

·  Operates efficiently, achieves profit targets and achieves revenue targets
·  In partnership with other departments identify additional opportunities to enhance revenue
·  Costs: assists in overseeing and managing productivity of payroll, expenses, cost of sales, par levels and general stock control in line with financial procedures
·  Ensures proper income audit procedures are followed to ensure accurate tracking of revenues, covers and average checks
·  To be aware of the annual department‘s Operating budget and financial plans. (Understand food and beverage costs).
·  Monitor and control any food or beverage wastage on a day to day basis in line with our responsible business.
·  Ensures all credit and financial transactions are handled in a secure professional manner.
·  Controls labour cost through effective scheduling as appropriate to business needs
·  Ensuring stock control and par levels are managed in line with business needs.

 

 

PEOPLE

·  Manages day to day staffing requirements, plans and assigns work.
·  Provides mentoring, coaching and regular feedback to help improve team member’s performance.
·  Promotes teamwork and quality service through daily communication
·  Ensures staff is properly trained on quality and service standards, has the necessary tools and equipment and empowered to carry out job duties.
·  Understands and manages the Engagement index process
·  Maintains effective employee relations (motivation/recognition, performance reviews, counsel, etc)
·  Be in direct contact with any agency used as to give feedback on the product provided and help build a strong relationship with agencies and the operations team.
·  Maintains a healthy relationship between all staff members including agency staff ensuring there is a successful working atmosphere within the team.
·  Ensures the delivery of great product experience occurs for Brunch, Lunch & Dinner.
·  Analyses guest insights to identify and meet customer expectations and build on guest loyalty.
·  Interacts with guests to ensure expectations are being met.
·  Monitors local competitors and industry trends.
·  Ensures all equipment are in proper operational condition and cleaned on a regular basis.
·  Responds in a prompt and courteous manner to all guests’ questions, complaints and/or requests to ensure a high level of guest satisfaction.

RESPONSIBLE BUSINESS

·  Supports the systems in place to reduce impact on the environment.
·  Supports the community with innovative programmes.
·  Manages risk through training of associates (responsible alcohol service, food hygiene, first aid, 10 minute trainers are to mention a few).
·  Creates safe work environments and encourage similar culture with the team.
·  Ensures minimum and maximum stocks for all food, beverage, materials and equipment required for the day to day business.
·  Ensures the security and proper storage of events food and beverage products and equipment.
·  Replenishes supplies in a timely and efficient manner whilst minimising waste.
·  Ensures all health and safety policies are followed.
·  Ensures that all associates are trained on responsible alcohol service, food hygiene, first aid and other topics related to their job discipline.
·  Provides constructive guest feedback to the manager.
·  Constantly critique quality levels of service and product consistency and provide suggestions to the manager.
What we need from you

ACCOUNTABILITY

The Restaurant Supervisor provides direction to  head waiters, Support waiters, baristas, commis, host/hostesses and other support staff. The number of direct reports may vary.

This position reports directly into the Assistant Restaurant Manager, and to the Restaurant and Bar Manager. In his/her absence, and must work closely with key department heads, including: Executive Chef, Head Chef, Sous Chefs, Consultant Chef, Learning and Development Manager, Recruitment Manager, Human Resources Manager, Back of House Manager, Head Concierge, Director of Security, Front Office Manager, Guest Relations Manager, Director of Engineering and Head Housekeeper.

QUALIFICATIONS AND REQUIREMENTS

·  Strong leadership, management, organizational and communication skills with team leader/ supervisor experience in international 5 star environments and with a strong training background.
·  Demonstrate an understanding of business acumen, support and assist the restaurant manager with cost controlling, daily forecasting and knowledge of industry trends.
·  Knowledge of restaurant operations and bar operating systems.
·  Customer service skills that include conflict management and service recovery.
·  In depth product knowledge in wine and spirits and a general excellent knowledge of Mexican cuisine, food products and preparation methods.
·  Higher education qualification / equivalent in Hospitality, or 2 + years of relevant restaurant experience at managerial level.
·  Fluency in English
·  Ability to speak Spanish from South America
·  Knowledge of Micros and Microsoft packages
·  Experience in the London restaurant/hotel market is desirable
·  Excellent knowledge of Mexican culture is highly desirable

 

What we offer

Competitive salary, tronc, hotel benefits, group benefits

Make every future a success.
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