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What does a Food and Beverage Supervisor do?

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

What are the Main Tasks of a Food and Beverage Supervisor?

  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Compile and balance cash receipts at the end of the day or shift.
  • Perform various financial activities such as cash handling, deposit preparation, and payroll.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Resolve customer complaints regarding food service.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  • Forecast staff, equipment, and supply requirements based on a master menu.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Record production, operational, and personnel data on specified forms.
  • Develop equipment maintenance schedules and arrange for repairs.
  • Evaluate new products for usefulness and suitability.
  • Greet and seat guests, and present menus and wine lists.
  • Schedule parties and take reservations.
  • Present bills and accept payments.
  • Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
  • Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
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