Jumat, 30 Maret 2012

Outlet Supervisor Job Desc

Job title                                  :               Outlet Supervisor                
Department                                          :               F & B

REPORTING LINE                         

Report to                                               :               Outlet Manager
Responsible for                    :               Good functioning of the service


Vertically                                               :               Supervisor department Head
Horizontally                                         :               All F&B Staff


Over Money                            :            Responsible for turning over the sales and the report for the day, to the Head
Over Staff                               :            Has authority to manage staff assigned to his outlet in accordance
                                                                                with Hotel policies procedures   


Directs and coordinates all activities and provides assistance to the staff in the outlet and bar assigned, to ensure all established service standards and procedures of  RESORT
are implemented consistently, leading to guest satisfaction, staff satisfaction and profit for the Hotel.

Under the general guidance of the Outlet Manager (Coffee shop or Olive Garden) in accordance to the Hotel’s Policies and Procedures


1.         Responsible for the service and bar operation of the outlet.
2.       Responsible for guiding all service and bar personnel assigned in the outlet, in the performance of their duties and responsibilities.
3.         Responsible for directing all efforts in the service and bar to achieve the financial goals of the outlet.
4.         Responsible for the consistent follow up in the implementation of the Policies and Procedures in      operating the outlet.
5.         Responsible for checking the sufficiency of operating equipment and supplies for service.  
            and bar.
6.         Responsible for maintaining the sanitation standards in the outlet assigned.
7.         Responsible for providing functional assistance to the staff during peak periods.
8.         Responsible for scheduling sufficient manpower in the outlet to suit volume of business.
9.         Responsible for maintaining a clean and wholesome ambiance in the outlets, controlling
            room temperature, ventilation and lighting effects.
10.       Responsible for the Outlet’s operation in the absence of the Outlet Manager.


1.       Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product.
2.       Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve Hotel’s image and for the product and service update.


1.      Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
2.      Conducts daily briefing and de-briefing in the absence of the Outlet Manager.
3.      Recommends corrective actions for unfavourable variances in budget commitments.
4.      Proposes an effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
5.      Establishes two way communications with related departments like Banquet, Kitchen, other outlets, Housekeeping and Front Office.
6.      Communicates effectively with guests, subordinates, immediate superior and other section heads. 
7.      Prepares daily cover count and revenue report for the outlet.
8.      Attends daily F & B briefing, weekly F & B Meeting in the absence of the Outlet Manager, and all other training sessions and meetings required for the position.
9.      Manages time effectively, by meeting deadlines on time.
10.  Administers personnel action, on leaves, overtime requests, disciplinary actions and  commendation.
11.  Identifies and solves problems in the outlet in a professional manner.
12.  Assists the F & B Cost Controller in Conducting month end inventory of beverage supplies, operating supplies, food supplies and steward for operating equipment.
13.  Reports breakage and losses in the outlet.


1.         Reports to the Outlet Manager.
2.       Directs and supervises the activities of the captain waiters, bartenders, hostess and waiter/ress, bus boys/girls.
3.         Coordinates with other outlet heads and kitchen section heads for reservations, special         arrangements and other activities in the Hotel.
4.         Interacts with clients, guests, government officials, suppliers and other important individuals
            in the community in promoting the outlet and hotel. Information.


1.         Ensure that all operational equipment is use to its appropriate function and well maintained.
2.         Report all defectives Asset and equipment to the Engineering department.


1.       Be aware of hotel’s fire evacuation and emergency policies and procedure, especially those related to guest and staff evacuation to insure full evacuation in safety condition of the hotel if required.
2.       Ensure truth training that all staff is aware of hotel’s fire evacuation and emergency policies and procedure.
3.       Comply with Hotel policies and procedures.
4.         Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.


1.      Coaches and counsels captain waiters, hostess, waiter/ress, bus boys/girls, effectively.
2.      Evaluates objectively the performance of outlet’s captain waiters and service personnel.
3.      Gives on the job training for captain waiters and service personnel.
4.      Motivates a strong team within the service personnel in the outlet.
5.      Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.



1.      Knows and understands the job description of all position in the outlet, and capable of performing the tasks as required.
2.      Knows and understands all the food and beverage policies and procedures in service of food and beverage.
3.      Recognizes good quality products and presentation.
4.      Checks and maintains all service standards established for food and beverage service department.
5.      Follows up and complies with the cleaning schedule established for the outlet.
6.      Supervises staff activities to maximize revenue and minimize costs.
7.      Provides assistance to the staff when required during peak periods.
8.      Follows up on the implementation of truth in menu and advertising.
9.      Knowledgeable in wine service and bartending.
10.  Promotes guest satisfaction in the outlet.
11.  Maintains grooming standards for all service personnel in the outlet.
12.  Receives special reservation for VIP guests in the outlet.
13.  Performs service for VIP guests in the outlet.
14.  Knows the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.


1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company


1.         May be rotated to different outlets and other temporary task within the Hotel


POSITION:          Outlet Supervisor                                                         DEPARTMENT: F & B

SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION,                     Graduated from College                                   
QUALIFICATIONS          Apprentership or trained
                                                                in five star Hotel
EXPERIENCE                   5 years in 4 star property in F&B
                                                                1 year Supervisor in similar operation

INTERPERSONAL           Very good motivation and training
SKILLS                                                skills. Highly Motivated

COMMUNICATION         Good written and verbal English                      French & Arabic
                                                                Skill Able to get along with people
                                                                at all levels, guest orientated

SPECIFIC                                            Should be able to Handle
                                                                pressure and replace manager
                                                                when if necessary

PRESENTATION                              Well groomed and presentable
                                                                 at all times. Practice good hygiene

PHYSICAL                                          Mentally alert, able to work
                                                                Long hours and guest complain
OTHER                                                Minimum age 22 years


WORKING                          Well maintained F&B environment
CONDITIONS                     Open, friendly environment
                                                with responsibilities and pressure

WORKING                          Flexible hours in accordance with
HOURS                                 level of business

                                [Employee]  [Date]                                              [Department Head] [Date]
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