Competences

• Monitor and maintain health, safety and security in the food and beverage workplace;
• Supervise customer service within the food and beverage organization;
• Understand how to supervise and lead a team of servers in a food and beverage operation;
• Carry out tasks connected with planning and monitoring performance;
• Ensure the proper control of resources in a food and beverage operation;
• Manage physical resources in the food and beverage day to day operations;
• Understand how to manage the deployment of human resources;
• Be responsible for the supervision of food and beverage service in a catering operation;
• Carry out tasks connected with the supervision of a restaurant reception area;
• Understand how to provide advice on food and beverage combinations to enhance the dining experience;
• Guide customers with advice on food and beverage combinations;
• Understand the different types and styles of wine;
• Manage good storage conditions and service for wine.

Knowledge 

• List the requirements for the setting up and organization of the main types of food and beverage serviced operations;
• Understand the priorities that need to be attended to in order to achieve profitable and customer orientated service operations;
• Be familiar with most aspects that are involved in the organization and administration of successful food and beverage operations;
• Be familiar with health, safety and security requirements atthe food and beverage workstations;
• Understand the principles of identifying staff training needs and implementation thereof;
• Be familiar with the requirements needed to develop the skills and understanding to supervise food and beverage services;
• Be familiar with providing customers with advice related to food and drinks that complement each other;
• Identify customer needs to maintain good levels of client satisfaction;
• Categorise service needs to supervise and lead food and beverage service teams;
• Describe different wines to clients and servers.
• Discuss an express opinion on food and beverage combinations with clients and colleagues;
• Explain the good principles connected with supervising and leading teams;
• Understand what it takes to train food and beverage service staff.

Skills

• Apply and implement health and safety procedures at the food and beverages workstations;
• Practice service staff supervisory procedures;
• Design short work orientated training courses for junior staff members;
• Show an ability to lead service teams in a work environment;
• Plan the optimal use of food and beverage resources in the workplace;
• Operate a professional food and beverage service;
• Provide and supervise customer service performance in a team working environment;
• Supervise and lead teams to improve individual and team performance;
• Control and manage resources in food and beverage service operations;
• Advice customers on different wines.