Senior Food Services Supervisor

The Senior Food Services Supervisor is a key operational role within the Food & Beverage department, responsible for
supporting the Food & Beverage Manager in the effective and efficient management of daily operations.
The position holder will work closely with the reporting manager to ensure that all operational, service and compliance
standards are consistently achieved in accordance with Marriott brand standards, hotel policies, Health & Safety
requirements, food safety legislation and departmental procedures.
The Senior Food Services Supervisor will provide visible leadership on the floor, support and coach team members,
monitor operational standards and take appropriate action where standards are not being met.
The role is expected to lead by example and promote a culture of service excellence, professionalism, accountability,
teamwork, food safety, Health & Safety and continuous improvement.

KEY RESPONSIBILITIES
• Work closely with the Food & Beverage Manager to achieve departmental operational, financial, guest satisfaction
and quality objectives.
• Support the reporting manager with the effective running of all Food & Beverage operations.
• Take responsibility for the smooth operation of the department during assigned shifts.
• Act as a senior point of contact for team members and provide guidance, support and direction.
• Allocate duties and responsibilities effectively and ensure tasks are completed within agreed timescales.
• Monitor operational performance and escalate significant issues to the reporting manager promptly.
• Ensure opening, operational and closing procedures are completed correctly.
• Maintain effective communication with the management team and other hotel departments.
• Ensure departmental standards and procedures are consistently followed.

MARRIOTT BRAND & SERVICE STANDARDS
• Ensure all team members consistently deliver service in accordance with Marriott brand and hotel standards.
• Lead by example and demonstrate professional, welcoming and genuine guest service at all times.
• Ensure guests are acknowledged promptly and treated with courtesy and respect.
• Anticipate guest needs and respond proactively to requests and concerns.
• Monitor service delivery throughout the operation and take immediate corrective action where required.
• Support the team in resolving guest concerns professionally and in accordance with Marriott service recovery
procedures.
• Promote a consistent culture of guest satisfaction and service excellence.
• Monitor guest feedback and identify opportunities for improvement.
• Support the reporting manager in achieving departmental guest satisfaction and quality targets.

HEALTH & SAFETY
• Ensure all Health & Safety policies and procedures are followed at all times.
• Conduct regular operational checks and identify potential hazards.
• Immediately report accidents, incidents, injuries, near misses and unsafe working conditions to the appropriate
manager.
• Take appropriate immediate action to minimise risk where unsafe conditions are identified.
• Ensure team members use equipment safely and correctly.
• Ensure appropriate PPE is used where required.
• Monitor cleanliness and safety of work areas throughout the operation.
• Ensure emergency procedures are understood and followed.
• Support Health & Safety inspections, audits and corrective action plans.
• Follow up on identified Health & Safety actions and ensure they are completed.
• Ensure team members complete all required Health & Safety training and certifications.
• Escalate any serious or repeated compliance concerns to the reporting manager.

FOOD SAFETY & HYGIENE
• Ensure all food safety procedures are followed consistently.
• Monitor food handling, storage, preparation and service practices.
• Ensure appropriate temperature controls are maintained.
• Ensure correct food storage and FIFO procedures are followed.
• Monitor cleanliness of food preparation, service, storage and guest areas.
• Ensure cleaning schedules and checklists are completed accurately.
• Monitor allergen controls and ensure team members follow the hotel's allergen procedures.
• Ensure cross-contamination risks are appropriately controlled.
• Identify and immediately report food safety concerns.
• Support internal and external food safety inspections and audits.
• Ensure corrective actions arising from inspections are implemented and followed through.
• Coach team members where food safety standards are not being met.
• Maintain a strong culture of food safety and personal accountability across the team.

GROOMING, UNIFORM & PERSONAL PRESENTATION
• Conduct regular checks of team members' grooming, uniform and personal presentation.
• Ensure all employees comply with Marriott grooming and appearance standards.
• Ensure uniforms are clean, complete, professional and well presented.
• Ensure appropriate footwear, name badges and personal presentation standards are maintained.
• Address any grooming or presentation deficiencies promptly and professionally.
• Lead by example by maintaining an exemplary standard of personal presentation.
• Reinforce the importance of professional appearance as part of the overall guest experience.

TRAINING & DEVELOPMENT
• Monitor completion of all mandatory Marriott, hotel and departmental training.
• Ensure team members complete required training within agreed deadlines.
• Support the delivery of departmental briefings, training sessions and on-the-job coaching.
• Identify individual training and development needs.
• Coach employees on service standards, food safety, Health & Safety, grooming and operational procedures.
• Ensure new team members receive appropriate induction and operational training.
• Follow up with employees to ensure training is understood and effectively applied.
• Support the reporting manager with employee development plans.
• Encourage continuous learning and professional development.
• Maintain appropriate training records and communicate outstanding requirements to management.

QUALITY ASSURANCE & COMPLIANCE
• Monitor daily operations to ensure compliance with Marriott and hotel standards.
• Conduct regular quality checks across Food & Beverage areas.
• Identify gaps in service, food quality, cleanliness, presentation and compliance.
• Take immediate corrective action where appropriate.
• Escalate recurring or significant issues to the reporting manager.