F&B Supervisor - The Hague

Are you the WONDERFUL Food and Beverage Supervisor who is delighted to contribute to the future of travel, willing to go the extra mile and excited to join the biggest hotel chain in the world?

The Hague Marriott Hotel is the largest conference hotel in The Hague and is ideally located in the middle of the picturesque

"Statenkwartier" district, next to the convention centre World Forum, prime-minister’s residence "Catshuis" and "Kunstmuseum", between the city centre and beach. With 306 comfortable rooms, suites, including the Presidential Suite and 24 meeting rooms, this classic premium hotel offers the perfect solution for any stay. All rooms and suites, with city- or beach view, are equipped with air-conditioning, a flat screen TV and free wireless internet.

F&B SUPERVISOR

As a Food & Beverage Supervisor, you are responsible to ensure that all tasks carried out in the F&B department comply with standard operational procedures and hotel legal and environmental policies and procedures to uphold brand standards. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Ensure that all guests are treated in a polite and friendly manner at all times

• Ensure selling opportunities are maximized; up-sell with latest departmental incentives

• To ensure that all items consumed by guests are correctly charged and that all stocks are controlled in line with audit procedures, in order to maximize revenues and guest satisfaction.

• To have full product knowledge of hotel services/facilities, all menu items and their service, in order to maximize guest satisfaction and sales opportunities with each guest contact

• Strive to achieve departmental targets

• Hold associates and supervisors accountable for their job roles

• Able to work in all areas of Food & Beverage including Bar, Restaurant,

Room Service and Conference & Events

• To ensure that all supplies and equipment is completed and taking care of correctly, both prior to and after each shift, in order to maximize both guest and associate satisfaction.

• To maintain hygiene, safety and fire standards within the work area in adherence with ‘Safety Matters’ and the hotel’s ‘clean as you go’ policy in order to ensure the health of guests and colleagues alike.

• To deal with all guest requests and concerns in accordance with ‘Spirit to Serve’ and ‘Guest Response’ procedures, thereby maximizing guest satisfaction whilst maintaining profitability.

• To help in the running of monthly departmental meetings.

• To ensure short take training takes place and short take calendars are kept up to date.

• To carry out any other reasonable task as requested by management.

• To ensure that all tasks carried out comply with standard operational procedures and hotel legal and environmental policies and procedures.

• To lead other supervisors within the department to adhere to standards and utilize accountability for supervisors and associates to uphold brand standards.

• Achieve GSS targets