Supervisor's Core Responsibilities

• Planning: Supervisors must plan daily tasks including overseeing food and beverage deliveries, planning staff schedules, and organising special events. This ensures smooth operations and helps meet customer expectations.
• Coordinating: A major role involves coordinating among various departments e.g. kitchen, front-of-house, housekeeping, etc. This ensures a seamless service.
• Recruitment and Training: Recruiting the right staff and overseeing their training are central responsibilities. Further, supervisors must ensure continuous professional development through regular team training sessions.
• Health and Safety Compliance: Ensuring that all regulations related to food hygiene, alcohol serving, fire safety, and workplace safety are strictly followed.

Communication and Customer Service

• Customer Satisfaction: Supervisors need to interact with customers, handling their inquiries, complaints, and feedback, aiming to provide optimal customer satisfaction.
• Building Relationships: They need to establish good relationships with suppliers and other stakeholders.
• Decision Making: Supervisors need to make quick and accurate decisions related to operational issues or complaints.

Financial Management

• Cash Handling and Financial Records: Supervisors are often responsible for cash handling, ensuring all financial transactions are accurately recorded.
• Inventory Management: They need to manage raw material inventory, ensuring adequate supplies, minimising waste, and controlling costs.
• Budgeting and Forecasting: Supervisors may take part in budgeting and sales forecasting to ensure business profitability.

Personnel Management

• Scheduling: Supervisors must organise staff shifts, ensuring adequate coverage during peak and off-peak hours.
• Role Allocation: Assigning roles to team members depending on their skill sets and development needs.
• Performance Management: Supervising staff performance, providing feedback, and managing any disciplinary issues.

Quality Management

• Quality Assurance: Ensuring the food and beverages served are of high quality and meet standard safety guidelines.
• Service Standards: Maintaining a high standard of service across all operations, and ensuring these standards are consistently met.
• Continuous Improvement: Constantly seeking ways to improve the service, efficiency, and profitability of the operation.