Food and Beverage Service Supervisor in Formal Dining Rooms

Food and Beverage Service Supervisor in Formal Dining Rooms

Supervisors of formal food and beverage service coordinate and supervise service in formal restaurants and dining rooms.

Duties

Job titles and responsibilities in this occupation vary from one eating establishment to another. The following descriptions outline the usual responsibilities for supervisors in formal dining establishments.

Captain waiter or waitress is the title sometimes used for the head food and beverage server in a section of a formal dining room.

In general, captains have the following duties and responsibilities :

• Train and lead teams of food and beverage servers
• Keep their sections properly stocked, neat and attractive
• Ensure that the food and beverage service workers in their sections are well groomed, properly attired and efficient
• Check table settings
• Coordinate service so food is served at the proper time and temperature
• Greet guests and present menus and wine lists

Captains also may :

• Serve wine and liquor
• Answer questions about ingredients, how dishes are prepared, and suggest menu pairings
• Present bills and accept payments
• Negotiate resolutions to any customer issues

Maitres d'hotel is the full name for those supervisors who are commonly called maitre d's. Maitres d'hotel are responsible for all aspects of food and beverage service in formal dining establishments.

In general, they have the following duties and responsibilities :

• Hire, train and supervise food and beverage service staff
• Schedule staff hours
• Order dining room supplies and equipment
• Take reservations
• Greet guests and assign tables
• Settle customer complaints
• Maintain and control liquor inventories and smallware (for example, cups, utensils, baskets)
• Prepare cash receipts after the restaurant closes
• Participate in management activities such as menu development, budgeting and revenue forecasting

Working Conditions

Supervisors of formal food and beverage service generally work in pleasant surroundings. They often work evenings, weekends and holidays.

At busy meal times, they are constantly on their feet to ensure customers receive prompt service.

Minimum Requirements

Experience : 1 year to less than 2 years

Educational Requirements : Although many employers prefer to hire post-secondary program graduates for supervisory positions, the primary requirement is previous experience in the hospitality industry.

Training may be on the job. Computer skills are an asset.

Certification Requirements

Certification is not required, as there is currently no legislation regulating this occupation. However, training programs like ProServe Liquor Staff Training are recommended.

Skills

• Memory for details and guests
• The ability to remain pleasant and diplomatic at all times
• Enjoy coordinating information (for examples, schedules and supplies), supervising the work of others and working with a variety of people.

J-18808-Ljbffr