Food and Beverage Supervisor
Sharjah, Northern UAE, United Arab Emirates
منذ 7 يوم

Job 24

Job Fixed-term contract : Yes Duration of fixed-term contract (in months) : 24 Status Full Time Anticipated Start Date 21-01-2019


Jocelyn Lapure H9788-HR


Level of Education Vocational education Areas of study Hospitality Management Professional experiences 3 to 5 years Languages essential English Optional languages Arabic

Essential and optional requirements

Desired candidate should have a minimum of 2 - 3 year experience in similar role in Hospitality industry

Must be computer literate with effective communication skills and an excellent command of written and spoken English.

Should possess a strong character with a harmonious attitude to lead a multi-cultural team to reach the set goals of the department.

The ideal candidate will be a hands-on professional with a passion for service quality and excellence.

Outgoing, creative and eager to share the HEARTIST philosophy and AccorHotels values with guests and associates.


To assist the Food and Beverage Manager in managing the assigned outlet as a successful independent profit center, ensuring maximum guest satisfaction consistent with Accor’s International standards, through planning, organizing, directing and controlling the Food & Beverage operation and administration.

To be flexible and extend job duties and responsibilities, which do not distinctly differ in nature from the original assigned work, including re-

assignment to alternative departments and areas if required, to meet business demand and guest service needs.

To ensure that Food & Beverage is served to the guests in the assigned station / section in a courteous, professional, efficient and flexible manner consistent with established performance and productivity standards in any of the Food & Beverage Outlets (Restaurants, Bar, Room Service) in order to maximize guest satisfaction and return clientele.

Financial :

  • To assist in the effective payroll control through a flexible work force, maximizing the utilization of all employees and closely cooperating with other Food & Beverage outlets
  • To participate in the formulation of the Annual Operating budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line
  • with the compilation of the Annual Business Plan.

  • To strictly adhere to the established operating expenses and that all costs are controlled.
  • Operational :

  • To assist the F&B Manager in efficiently managing the outlet according to the established concept statement providing a courteous, professional, efficient, and flexible service
  • at all times, following the hotels Standards of Performance.

  • To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work (see attached Master Task List) to
  • the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.

  • To be entirely flexible and adapt to rotate within the different sub-departments of the Food & Beverage Division or any other Department of the hotel as assigned.
  • To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
  • To be responsible for the food hygiene and safety of the outlet as a whole by ensuring that all equipments are working properly and all employees are trained to work safely
  • with it.

  • To perform opening and closing procedures established for the Place of Work as assigned.
  • To implement a flexible scheduling based on a business patterns.
  • To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.
  • To assist in conducting monthly inventory checks on all operating equipment and supplies.
  • Responsible for staff scheduling and payroll cost to ensure adequate coverage according to established practices and maximizes on labor potential. Adjust schedules to meet
  • emergencies, coordinates with other managers regarding emergency staffing.

  • Participates in planning of food & beverage lists.
  • To be present at the monthly beverage physical inventory and monitors the activities.
  • At Novotel, we grow faster

    Feel fully responsible, be autonomous, adaptable, professional, have a love of adventureand a desire to stretch your limits : that’s the Novotel spirit .

    An international brand with a network of 400 hotels in 60 countries, Novotel’s successis due to the professionalism and enthusiasm of its 30 000 employees whohave been embodying the brand’s ideals for over 40 years.

    DNA of the brand, innovation is at the heart of the promise made to employees : "At Novotel, we grow faster" . To transform this promise into reality, Novotelhas implemented a unique human resources policy declined around five mainprofessional career paths.

    Novotel accompanies each employee throughout their career.Integration, geographic mobility, bridging provision, skills development everyoneis given the opportunity to progress quickly and go further. Impossible is not Novotel.

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