IHG

Global hotel company

F&B Supervisor

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeMalaysiaNo salary listedIn-person

About the Job

Requirements

Extensive knowledge of activities in InterContinental and Ha Long Bay to recommend guest experiences.
Ability to solve problems promptly, take service-recovery actions, follow up on guest issues, and review actions for operational improvement.
Knowledge of restaurant products, menus, and equipment.
Knowledge of local liquor and food-service laws.
Familiarity with resort policies and procedures regarding training, safety, and security.
Knowledge of Point-of-Sale operations for transaction and order recording, ticket handling, daily sales reports, and cash collection.
Knowledge of HACCP standards and sanitation requirements.
Knowledge of InterContinental brand standard operating procedures and Forbes Travel Guide standards for restaurants and bars.
Ability to maintain customer profiles and preferences, including birthdays and anniversaries.
Ability to monitor food and beverage quality and quantity, cleanliness, equipment maintenance, and operating supplies.

Responsibilities

Assist the Manager in building and maintaining an efficient team and fostering staff pride and service quality.
Operate the department to achieve positive financial results and ensure smooth restaurant operations.
Assist in supervising and administering the outlet, evaluate procedures, and recommend improvements to the Restaurant Manager.
Assign subordinate responsibilities and shift-duty allocations; supervise and assist staff during busy service periods.
Coordinate daily operations with the kitchen, bar, culinary team, and other resort departments, including communication about unavailable items, menu availability, preparation times, and guest dietary restrictions.
Maintain the daily logbook, update the notice board, and report relevant matters to the Manager.
Hold and attend departmental and staff meetings, attend daily food and beverage briefings, and attend Managers Meetings when the Restaurant Manager is absent.
Schedule staff annual leave, days off, public holidays, and training; prepare the weekly roster and shift briefings covering occupancy forecasts, reservations, special attention, complaints, and operational issues.
Forecast business volume using resort occupancy, holidays, weather, resort activities, and community factors.
Analyze monthly food and beverage statements and daily reports; assist with the restaurant operating budget, revenue, labor costs, and profitability; monitor average checks, guest counts, sales, productivity, and efficiency.
Support the Manager in enforcing pre-check and check-control procedures.
Anticipate supply and equipment needs based on established par stock and business volume.
Monitor food and beverage quality and quantity, buffet or display presentation, cleanliness, sanitation, and maintenance of restaurant equipment, lighting, sound systems, and air conditioning; issue maintenance requests and follow up on defects.
Maintain communication across resort departments and coordinate activities with department heads.
Build staff relationships and support their development; recommend promotions and special awards; provide input to staff performance appraisals and discipline.
Assist with updating job descriptions, screening new hires, onboarding and orientation, and instructing employees in food and beverage service procedures and resort rules.
Develop and implement training programs, coordinate and conduct training, identify training needs, provide on- and off-the-job training, evaluate training, and keep the food and beverage and training offices informed.
Ensure guest-facing employees have product knowledge and that meal periods are set up completely and on time according to established procedures.
Recommend promotional activities and creative ideas; monitor cross-selling and upselling across food and beverage outlets.
Maintain customer profiles and preferences, including birthdays and anniversaries.
Supervise shift closing and cash-flow recording through the Point-of-Sale system; review daily sales reports and cash collections, and monitor transaction entry and ticket handling.
Ensure employees meet InterContinental standards and Forbes Travel Guide restaurant and bar standards.
Manage employee satisfaction and reasonable working hours, breaks, and shift scheduling, and support new employees.
Report guest incidents and lost-and-found items to the Manager.
Maintain a punctual, neat, clean, and properly uniformed appearance and comply with resort rules and policies.

Your day to day

Assist the Manager in building and maintaining a strong and efficient team.
Assist the Manager in creating loyal and trustworthy staff that takes pride in their work, providing the highest possible level of service.
Operate the department with positive financial results.
Assist the Manager in supervising and overseeing the administration of the outlet.
Ensure a smooth and efficient operation of restaurant.
Report for duty on time, neatly groomed and in a clean and proper uniform. Do not consume any alcohol while on duty.
Know how to use and communicate effectively via walkie talkie.
Evaluate the operations and procedures and suggest improvements to the Restaurant Manager.
Assign responsibilities to subordinates. Assign Shift Duty Allocation.
Supervise, oversee and assist subordinates during busy periods in service.
Demonstrate thorough knowledge on products, menus and equipment.
Liaise with kitchen, bar and other department on daily operations.
Keep the logbook daily.
Hold and attend monthly departmental meetings including the general staff and side duties meetings.
Attend daily F&B briefings and Managers Meeting in the absence of the Restaurant Manager.
Adhere to all house rules, regulations and resort policies.
Update the notice board.
Schedule staff annual leave, off days/PH and training.
Anticipate the volume of business, taking into consideration the occupancy of the resort, the holidays, the weather, the activities in the resort, and the community in general.
Prepare the weekly roster.
Hold briefing with staff for each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate.
Analyze monthly F&B, statements to ascertain that all costs are in line.
Assist the Manager for the restaurant’s operating budget including revenues, labor costs and profitability.
Ascertain the Manager to enforce all pre-check and check control procedures.
Monitor the quality and quantity of all food and beverage items served.
Maintain good communication with all other resort departments.
Creating a sound and strong relationship with all staff and help them to develop to their maximum potential.
Keep the Manager informed on all items of interest.
Keep the Manager informed on all items of interest.
Assist the Manager to co-ordinate with the respective department heads on any activities which overlaps with or which concerns their departments.
You have extensive knowledge about activities in InterContinental and the rest of Ha Long Bay, allowing you to give guests recommendations in order to optimize overall guest experience.
You have the knowledge to solve problems on the spot and take immediate service recovery actions if necessary. You always follow up on guest issues as part of the service recovery process and review steps taken afterwards to continuously improve the operation.
You connect with guests by engaging them through meaningful interaction, resulting and long-lasting guest relations.
You coach the team in tailoring service processes, aiming to make each visit to the outlet as memorable and unique as possible.
Regularly inspect equipment and ensure that they are well maintained and in good working order.
Issue job requisition, repair and maintenance orders for maintenance work.
Check and follow-up on any defects of the restaurant.
Check on the cleanliness of the restaurant.
Report for duty punctually wearing the correct uniform and nametag at all times.
Up sell and cross sell other F&B outlets.
Report guest incidents and lost and found items to the Manager.
Attend and contribute to staff meeting and related activities.
Assist the Manager to prepare and update the job description for all concerned personnel at least once a year.
Assist the Manager in ensuring that all newly hired employees are properly screened, and that they received the resort’s orientation program, are instructed in all F&B service procedures, and are informed of the rules and regulations.
Check all employees regularly for their cleanliness, appearance, and that they take pride in their uniform and restaurant team.
Recommend promotions and special awards.
Conduct and provide regular input to the Manager regarding staff performance appraisal sand discipline.
Maintain a high standard of personal appearance and hygiene at all times.
Assist the Manager to develop and implement training programs and conduct training sessions.
Co-ordinate all training programs for the staff.
Keep F&B Office and training office informed of all training sessions.
Assist to identify all training needs.
Keep F&B Office and training office informed of all training sessions.
Assist to identify all training needs.
· Provide on-the-job and off-the-job training.
Assist to evaluate training and follow up.
Conduct daily checks and work with the Executive Chef to ensure that the buffet counter or display of F&B items is done attractively.
Ensure that all employees in direct contact with guests have good product knowledge.
Implement and maintain high quality standards as they relate to sanitation and cleanliness.
Demonstrate knowledge of local liquor and food service laws.
Ensuring effective communication among fellow employees.
Assuring the timely and complete set up in accordance with the pre-determined policies and procedures of all meal periods in the restaurant.
Assist and make recommendation to management for promotional activities and creative ideas.
Must be familiarized with all resort policies and procedures in reference to training, safety and security.
Ensure that all lightings, sound systems and air-conditioners are well maintained.
Ensure all operating supplies and equipment are adequate as per Par stock established.
Anticipate additional supplies and equipment for additional wok load or volume of business.
Constantly review average checks, number of guests and sales figure with staffs in order to improve productivity and efficiency.
Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes.
Maintain customers profile and preferences, files on birthdays and anniversaries then follow.
To analyze daily reports together with the Restaurant Manager.
You communicate with the culinary team in order to ensure a good collaboration during operation. Communication includes 86’D items, availability of menu items, preparation time and guest’s dietary restrictions.
Ensure all colleague are acknowledgeable about InterContinental Ha Long Bay Resort Organization Chart as well as Key member of BIM Group.
Supervise shift closing and cash flow recording through the Point of Sale, this includes reviewing POS ‘s daily sales reports and cash collection at the end of the day.
You are responsible for managing the recording of transactions and orders through the Point-of-Sale system during operation, by monitoring the input and ticket handling.
Be responsible for meeting the HACCP standards and actively check cleanliness in both front and back of the house, to make sure standards are being met.
Always live up to the standards set by the InterContinental brand, by assuring you know the standard operating procedures and making sure that they are respected by the team.
You know the Forbes Travel Guide Standards for restaurants & bars, while ensuring that the team delivers these standards as the minimum when serving guests.
Pay attention to small details, which visually expresses in a spotlessly clean workspace, outstanding services and a well-groomed team.
You manage employee satisfaction and are responsible for the team. This includes assuring that colleagues do not work unnecessary over time, have their daily lunch or dinner break and work reasonable shifts.
Caring for employees' lives and supporting new employees, ensuring employees are always pleased and ready to work.

About the Company

IHG

Global hotel company

IHG is a global hospitality company operating and franchising a portfolio of hotel brands. The company supports hotel development, reservations, loyalty programs, revenue management, brand standards, technology, and guest services. It serves travelers, hotel owners, franchisees, corporate clients, loyalty members, and hospitality partners. Its operating model centers on a primarily franchised and managed hotel network connected through brands, distribution, commercial systems, and regional support. Teams work across hotel operations, development, revenue, technology, marketing, loyalty, finance, and owner support. Teams support coordinated daily delivery.

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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