Major goal: To lead the food and beverage staff to deliver excellent customer service and food and beverage offers for the customers.

Reports to: Venue Manager

Responsible for: Food and Beverage Sales Person

Key responsibilities:

Quality and service The FOH Supervisor is responsible for ensuring the dedication of all FOH staff to the concept of quality and bright, helpful service by:

· inducting recent staff to understand their customer service role and training them to be able to consistently deliver to the expected standard;

· evolving, with the assistance of the managers, acceptable staff presentation standards, restaurant presentation standards, service procedures and service times;

· developing and maintaining superior levels of customer service;

· ensuring the dedication of all FOH and bar staff to the delivery of quality, cheerful and helpful service;

· ensuring all FOH and bar staff are totally familiar with all facilities and services available to guests;

· leading the staff to identify and implement opportunities for improvement in customer service and food and beverage delivery;

· monitoring the quality of food and beverage being delivered;

· overseeing the professional handling of customer complaints.

Staff supervision The FOH Supervisor is responsible for:

· assisting in the recruitment and selection of all FOH and bar staff;

· the induction and initial training of all FOH and bar staff;

· assisting in the training of all FOH and bar staff;

· ensuring the performance and productivity of all FOH and bar staff, according to set service procedures and standards;

· assisting in the performance appraisal of all FOH and bar staff.

Shift supervision The FOH Supervisor is responsible for:





· ensuring that the FOH is left in a satisfactory state at the end of shift and that each shift has done all that is possible to prepare for the following shift (restocking, check staffing, etc.).

· ensuring that at the start of each rostered shift the FOH is prepared, ready and staffed appropriately;

· performing a regular circuit of the FOH during peak and service times in order to either reallocate staff when an area is struggling or provide direct assistance;

· ensuring that proper lock-up and security procedures are strictly adhered to.

Restaurant & bar presentation and maintenance The FOH Supervisor is responsible for:

· ensuring the FOH and bar staff are well presented and appropriately groomed;

· ensuring the restaurant and bar are well presented and maintained at all times;

· controlling the ambience of the restaurant and bar (lighting, music, flowers etc.).

· ensuring the cleaning and maintenance schedules are adhered to.

Productivity and morale The FOH Supervisor is responsible for assisting the Venue Manager in:

· ensuring the maintenance of both high productivity and good staff morale;

· seeking from the Venue Manager, what exactly is expected of them (), how to do it (training) and how they will be judged (performance appraisals).

· ensuring that all staff know exactly what is expected of them (), how to do it (training) and how they will be judged (performance appraisals);





· ensuring that all FOH staff’s work performance is reviewed monthly with emphasis on positive achievements and the setting of work performance goals;

· ensuring that staff feel free to communicate their feelings, complaints and ideas and that those matters are actioned;

· ensuring that staff turnover is kept to a minimum as directed by the Venue Manager;

· working as part of a team to ensure that all tasks are completed in order of priority and within an allotted time frame;

· responding to and treating colleagues with professional respect and courtesy;

· maintaining a clean and pleasant work environment.

Financial performance The FOH Supervisor is responsible for:

· ensuring proper time keeping and rostering of all restaurant and bar staff;

· the control of wage percentage as directed by the Venue Manager

· the accurate stock take of all restaurant supplies and equipment as directed by the Venue Manager

· cash and credit card security and control.

· ensuring all staff comply with the cash handling procedures;

· ensuring all restaurant equipment is kept in good repair and is on a regular maintenance schedule;

· the control of theft, wastage and damage within the restaurant.

Health & safety The FOH Supervisor is responsible for:

· ensuring that all FOH staff adhere to occupational health and safety guidelines (RSA, manual handling, fire safety, first aid) while on shift;

· ensuring the use of appropriate equipment and clothing designed to protect staff safety and prevent accidents;

· reporting any potentially dangerous situations or unsafe practices to the manager on duty.

Pay: $1,000.00 – $1,500.00 per week

Benefits

- Employee discount
- Employee mentoring program
- Free drinks
- Free food

Work Location: In person

📌 Duty Manager/Supervisor (Toorak)
🏢 Melbourne Hospitality People
📍 Toorak