Food and Beverage/Restaurant Supervisor

Who We Are - Ko Wai Mātou Here at Sudima Hotels, we have one passion, you! We care, we do the right thing and we work together. As a Sudima team member, you will demonstrate these values with your day-to-day actions, however great or small.

About The Role - Te mahi We are seeking individuals who are passionate about hospitality and have extensive experience in supervising in restaurants. In this role, you will be responsible for managing an efficient and exceptional service experience for our guests. The ideal candidate should have strong leadership skills and the ability to lead by example.

We offer a variety of shifts including breakfast, lunch, and dinner. Weekend availability is required. This is a permanent full time position (minimum 30 hours per week) based at Sudima Kaikoura. The hourly rate for this role is $28.00.

Responsibilities | Ngā haepapa The Food & Beverage Supervisor is responsible for the management and day to day operations of the food and beverage team while on shift in the hotel. This covers restaurant, bar, room service, and function operations whilst maintaining standards and enhancing the guest experience.

The responsibilities of this role are to: *Manage the Food and Beverage department while on shift *Drive revenue to achieve and exceed budgeted revenue *Account for stock utilised in the operation and order all stock through company purchasing system as required *Prepare cash flow reports *Conduct and /or supervise cash handling and banking procedures *Controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards *Continuously work to improve the efficiency of the restaurant by optimising productivity. Study and examine operations, and administer cost reduction exercises throughout the department *Maintain a comprehensive and current understanding of Liquor Licensing Laws and Host Responsibility *Ensure that all colleagues understand and uphold the hotel's code of responsive service of alcohol *Ensure that all guests are provided with superior customer service at all times *Ensure compliance of Health and Safety regulations, including the timely recording and investigation of any accidents, injuries, or near misses *Train and manage the restaurant team *Handle and resolve guest complaints *Conduct effective shift briefings to ensure all staff are aware of VIPs, special occasions, daily specials, and upselling opportunities

Requirements A commitment to being a reliable member of the team and ability to work unsupervised, on your own, and as part of a team. Be able to work a rotational roster that covers seven days a week including weekends and public holidays. A NZQF Diploma (ANZSCO Skill Level 2) or at least three years of relevant experience may substitute for the formal qualifications listed above. In some instances, relevant experience and/or on-the-job training may be required in addition to the formal qualification.

You will have: *Prior experience in restaurants, conferences and events as leadership positions *Team management experience *Preferably from a hotel background