OVERVIEW

UNICUS is a wholly owned subsidiary of The University of Sheffield, operating a number of distinct commercial services, including cafes, hotels, conference and hospitality venues within the University campus. UNICUS runs alongside the existing. Every area of the business is in growth with a high level of customer satisfaction and repeat business. We are now looking for a highly motivated individual to join our team.
A Food and Beverage Supervisor is required for these two unique hotels, the 38 bedroom Halifax Hall and 79 bedroom Jonas Hotel, in the leafy suburb of Fulwood, Sheffield.
Halifax Hall is a steel baron’s mansion that has been lovingly transformed into a boutique hotel which offers plush accommodation, conference, wedding, event and private dining space.
Jonas Hotel is a vibrant and modern hotel which offers flexible accommodation and quirky social space for students, business and leisure guests and visiting academics, with stays from one night and up to 6 months.
The Food and Beverage Supervisor is responsible for the day to day management of food service and the Food and Beverage Assistants. We are looking for an individual who is passionate about customer service and wants to ensure that every guest experience is the best it possibly can be, leading a team that displays a ‘can do’ attitude.

JOB DESCRIPTION

• Serve high quality food and beverages for breakfast and restaurant
• Maintain a high level of knowledge of menu items
• Lead in the upkeep of equipment for food and beverage service, including cleaning equipment and glassware for service, preparing service stations and tables and setting up events
• Accurately and promptly fulfil guest orders and resolve guest complaints
• Demonstrate and maintain good hygiene standards and practice
• Participate in event briefings prior to service
• Contribute to smooth and efficient running of weddings and events
• Assist with social media marketing & food photography
• Lead a team of food & beverage staff during event services
• Attend weekly operational meetings and monthly finance reviews
• Demonstrate high standards of service and presentation day to day in the bar and restaurant
• Lead the food and beverage team to achieve financial goals
• Set an example for all food and beverage team members
• Assist in the induction and training of new team members
• Ensure the hotel is compliant with relevant H&S and food safety training and standards
• Take responsibility for the upkeep of food safety paperwork according to the codes of practice, in collaboration with the DM team.
• Be a point of contact or host for event organisers and take responsibility for their itineraries and service.

FINANCIAL RESPONSIBILITIES

• To assist the Management team in managing costs (e.g. casual staff hours, waste, stock)
• Maximize revenues through pro-active action rather than re-active.
• Collaborate with the Duty Management team and Guest Services Manager to create package deals for accommodation with food offers to boost revenue when business is quiet.
• Communicate financial goals and daily F+B revenue targets with the casual staff members.
• Ensure that regular stock takes are conducted and audits of key areas.

STAFFING RESPONSIBILITIES

• To set achievable targets for team members based on daily sales targets
• Ensure that policies and procedures regarding staff appearance, hygiene and sanitation are enforced
• Identify training and development requirements and work with the Deputy General Manager to resolve these
• Provide the team with clear guidelines regarding their job roles, responsibilities and expected out comings and procedures
• Develop a culture to ensure consistent excellence in customer service
• Ensure that employees project professionalism, are well trained in their roles and on hotel policies and procedures as a whole and provide a friendly and efficient service