Restaurant Supervisor
3 days ago
OBJECTIVE
The Restaurant Supervisor is responsible for overseeing and managing the daily running of the restaurants in alignment with set hygiene & food safety standards. He/she ensures that guests are provided with outstanding customer service and actively helps to improve their overall dining experience. This role is contributing to the service team's efforts by presenting a positive first impression of the establishment's friendliness, excellent service, and high standards.
Key Responsibilities
- Reports on duty on time in correct uniform/ grooming standards.
- Ensures that restaurant is ready for service as per opening duties (Refer to check list of cleanliness standards, music, A/C, cash counting, etc.).
- Ensures that restaurant is ready for service as per closing duties (Refer to check list cash counting, credit card reports, MICROS reports, manager log book, etc.).
- Ensures that the team adheres to set HACCP, ISO guidelines and food safety standards at all times.
- Promotes a friendly and courteous attitude towards all clients, guests and staff.
- Assumes the duties and responsibilities of the Assistant Restaurant Manager in his/her absence.
- Interacts and builds relationships with the restaurant clientele.
- Controls an accurate logbook with guest and staff positive and negative comments.
- Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
- Participates in service as necessary in accordance with the requirements and practices of the restaurant.
- Monitors and controls all operating equipment for the restaurant.
- Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature.
- Implements and reinforces the company and department regulations, policies and procedures including but not limited to:
- In house rules and regulations.
- Health and safety.
- Grooming.
- Quality.
- Service.
- Hygiene and cleanliness.
- Supported and guided by the senior management, the incumbent will be exposed to:
- Quality level and presentation of food and beverage products.
- Service standards.
- Level of sanitation and hygiene in the cleaning of facilities and equipment.
- Quality of entertainment.
- Guest satisfaction.
- Promotions.
- Monitors the stocks of all beverage, material and equipment and ensures that service requirements are met.
- Records the breakages, wastages occurred in a shift debriefing.
- Performs related duties and special projects as assigned.
- Participates in functions and activities with other outlets when required.
- Ensures optimum performance in specific areas as assigned in above areas.
- Establishes and maintains effective employee and inter-departmental working relationships.
- Conducts daily briefings and participates in other meetings as needed to obtain optimal results.
- Diploma/Certificate in Hospitality/ Tourism industry essential.
- Equivalent vocational qualification obtained working for a 4/5 star hotel or fine dining restaurant.
- Must have at least 2-3 years' work experience in hospitality, restaurants or fine dining environment, whereas 1 year at least within a supervisory role.
- Excellent command of English, Arabic desirable.
- Must have excellent interpersonal skills and confidence.
- Understanding of MICROS.
- Knowledge of HACCP, ISO standards.
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