Restaurant Supervisor

Roles and responsibilities

Job Description

How does your working day look like …

• You’ll have a complete knowledge of all food & beverage menus / wine lists and other food and beverage products in details and be able to advise guests accordingly.
• You’ll control and orchestrate the service of the restaurant and maximise customer satisfaction through anticipating guest requests, responding to special requests positively.
• You’ll make sure that our guests aren’t just well-fed, but also happy and contented.
• You’ll make sure the accounts are correct and admin processes run smoothly.
• You’ll help to draw up budgets, and keep a business-like eye on orders .
• You are a competent and open-minded contact and sparring partner for our external concept partner.
• You’ll support your colleagues with a winning smile whenever, once again, all the guests pile into the restaurant and want to order at the same time. On top of this, you’ll also keep your head above water when there are sudden changes of plan .
  

Qualifications

Your personality counts more than your CV …

• You’ve gained management experience in a similar role, and can speak English fluently
• You can inspire your fellow staff just as you can inspire your guests. On top of this you find it easy to communicate with charm, even if it’s sometimes tricky
• You’re passionate about good food and drinks, and enjoy discovering new concepts
• You’re a doer – and even if you do it wrong sometimes, you openly admit it
• You’re not just bringing your abilities, but also your character
  

Additional Information

What’s in it for you …

• Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!
• Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world
• Benefit from great offers from our numerous cooperation partners
• Be part of our hilarious staff parties and much more...

Desired candidate profile

• Staff Management and Training

  • Team Supervision: Overseeing front-of-house and back-of-house staff, including waiters, cooks, and dishwashers, ensuring they work efficiently and provide excellent service.
  • Staff Scheduling: Creating and managing staff schedules to ensure adequate coverage during peak hours, managing shift changes, and handling time-off requests.
  • Training and Development: Training new staff members on restaurant policies, customer service standards, and health and safety regulations. Also, coaching and mentoring team members to enhance performance and customer service.
  • Performance Monitoring: Monitoring staff performance, providing feedback, and addressing any issues regarding behavior, performance, or attitude.

• Customer Service Management

  • Guest Relations: Interacting with customers to ensure they have a positive dining experience. Addressing any complaints or concerns promptly and professionally.
  • Ensuring Quality Service: Overseeing the dining experience to ensure customers receive timely service, correct orders, and high-quality food and drinks.
  • Handling Special Requests: Assisting with special requests or dietary concerns from customers, ensuring they are accommodated appropriately.
  • Conflict Resolution: Dealing with customer complaints or issues effectively, ensuring a resolution that maintains customer satisfaction.

• Operational and Restaurant Management

  • Opening and Closing Procedures: Overseeing the opening and closing procedures of the restaurant, including ensuring the premises are ready for business and secured at the end of the day.
  • Inventory Management: Assisting with inventory management by keeping track of stock levels for food, beverages, and supplies. Ensuring that orders are placed to prevent shortages.
  • Quality Control: Ensuring that food and beverage quality standards are consistently met, including overseeing the presentation of dishes and ensuring cleanliness of the restaurant.
  • Health and Safety Compliance: Ensuring that all restaurant staff follow proper hygiene and food safety procedures and that the restaurant complies with health and safety regulations.

• Sales and Revenue Generation

  • Promoting Upselling: Encouraging staff to upsell menu items, drinks, or specials to increase sales and improve the guest experience.
  • Monitoring Sales and Performance: Assisting management in monitoring sales performance, identifying trends, and making adjustments as needed to meet sales targets.
  • Cost Control: Keeping an eye on costs, such as food waste or excessive inventory usage, and working to reduce unnecessary expenses to increase profitability.

• Communication and Coordination

  • Communication with Kitchen and Staff: Maintaining clear and effective communication between the front-of-house and back-of-house staff to ensure smooth operations.
  • Staff Meetings: Holding regular staff meetings to communicate any changes in menu items, procedures, or promotions and to provide team members with feedback.
  • Coordination with Management: Reporting to restaurant managers and providing updates on operational issues, customer feedback, and any staffing concerns.