Job Summary
| Position Title | Restaurant Supervisor |
|---|---|
| Hiring Organization | Accor |
| Base Salary | AED |
| Job Schedule | Full Time |
| Category | Food & Beverage |
Position Details
- To ensure the smooth conduct of the shift through customer-focused service delivery and effective staff supervision
- To assist management in running the outlet ensuring maximum guest satisfaction and adherence to consistent standards, through proper planning and organization of F&B operation and administration
Responsibilities
- Supervise and oversee the operation/section to maintain LQA service standards
- To ensure that guests receive the attention and service they require
- Provides hands-on support and assistance to colleagues to ensure highest levels of service and courtesy are provided to guests
- Assists management to maintain departmental Standard Operating Procedures and ensures that all colleagues have a working knowledge and follow the SOPs at all times
- Ensures that an effective link is maintained between kitchen and service areas
- Ensures that all colleagues adhere to all food hygiene regulations (HACCP) and procedures, follow up on weekly/monthly hygiene inspections are carried out in a timely manner
- Actively promotes the use of up selling techniques within the outlet to exceed guest expectations and increase revenue
- In absence of a Manager or Assistant Manager takes responsibility of operational issues
- Monitor quality of food and beverage products in every order
- Use a hands-on approach to train and develop employees, demonstrate team building, and lead by example
- Conducts Equipment and Beverage inventories and ensures no variances in beverage inventories
- Updating and presenting daily outlet specific financial reportsCheck on employees’ discipline, grooming standards and punctualityCheck on guests’ satisfaction levels and properly handle feedback and follow-upPerform opening and closing duties as assigned
- Assist the Assistant Manager in conducting daily shift briefings/communications to update and disseminate relevant information to restaurant employeesAssist in employees’ development, counselling and resolving staff conflict
- Report any complaints, incidents or any other irregularities to Management
- Ensure that operating equipment is maintained and service and storage areas are kept safe and clean
- Help minimize waste, minimize breakages and mishandling of supplies and equipment’s
- Practices Sustainability guidelines in the outlet as directed by the management
- Carry out light cleaning and maintenance of the pantry area
- Monitor quality of food and beverage products in every order
- Perform trainer tasks and conduct training for all staff as assigned by Restaurant Manager / Assistant Manager, driving Trainings/ INES
- To motivate, coach and project a positive attitude at all times
- Help manage employee’s performance appraisals and performance logs
- Able to account and handle cash effectively, efficiently, with integrity and follow established and proper accounting procedures
- Carry out any other duties as and when assigned by the Management of the Hotel
- Assist other Food & Beverage Outlets in their operations within peak times when needed
- Assist the Assistant Manager/Restaurant Manager to initiate ideas/projects for revenue maximization
- Understand the Goals/Targets set by the Management for the Outlet and work towards achieving it
Requirements
- Excellent reading, writing and oral proficiency in EnglishStrong communication skills; the ability to multitask; proven management/supervisory experience; extensive wine and cuisine knowledge; computer proficiency
- Courteous and helpful to colleagues and guestsExperienced in all aspects of restaurants serviceMust be well-presented and professionally groomed at all timesExcellent leader and trainer with solid motivational and teamwork skillsAttention to detail and strong interpersonal skills to deal with diverse staff and team from other outlets/departmentsAble to perform all the tasks accurately and efficiently
- Hotel Restaurant Management graduateMinimum 2 – 3 years Hotel experience with at least 1 year in a 5 star luxury operation environmentKnowledgeable in food and beverage service standards and up-selling skillsHigh awareness on maintaining 5-star standardsKnowledgeable on Micros and Opera system and Cashiering process
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