Be part of the team. The team that makes it happen. We have an exciting position for a Food and Bevarage Supervisor for our hotels in Mykonos.
Guided by our purpose and our values, together, we live our values in pursuit of our purpose: to bring forth a sense of tranquility and intimacy while providing high-quality services that will exceed the expectations of visitors by turning their stay in each destination into an experience of a lifetime. The love for hospitality and the creation of unique personalized experiences characterized by warm hospitality and authenticity with an emphasis on every detail - this is the vision of Nimbus Group Hotels.
We are looking for a highly energetic, results-driven, and experienced candidate.
The F&B Supervisor will oversee the daily operations of the Restaurant assigned to him/her. Will work closely with the Culinary and Beverage teams to ensure Nimbus service standards exceed the experience of the guest. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
Responsibilities
- F&B supervisor should lead by example and create an environment where all guests and employees feel comfortable, welcome and special.
- Supervises restaurant and all related areas.
- Supervises and manages employees. Manage all day-to-day operations and understands employees positions well enough to perform duties in employee’s absence.
- Encourages and builds mutual trust, respect and cooperation among team members.
- Ensures compliance with all food and beverage policies, standards and procedures by training, supervising follow-up and hands on management.
- Monitor and review the daily revenue report, daily labor report and the monthly profit and loss statement, analyze results and act when necessary.
- Coaches employees on how to resolve guest issues and de-escalate conflicts.
- Creates a total awareness of in-house VIPs and reviews names with staff members during pre-service meetings.
- Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning for the outlet. This planning is to effectively utilize the available staff in order to maintain consistent standards of service.
- To ensure that all Food Safety standards are followed to the fullest.
- To continuously collect feedback from guests and report it back to the Management.