Restaurant Supervisor

Roles and responsibilities

• Team Supervision & Leadership: Lead and motivate the restaurant team, ensuring that all employees are performing to the highest standards of service and hospitality. Provide support and guidance to servers, hosts, and kitchen staff during daily operations.
• Guest Service Management: Monitor guest satisfaction levels, ensuring that all guests receive prompt, courteous, and personalized service. Address any guest concerns or complaints promptly and professionally, escalating issues to management as needed.
• Shift Management: Oversee restaurant operations during your shift, including managing seating arrangements, coordinating staff assignments, and ensuring a seamless flow of service from the front of the house to the kitchen.
• Staff Training & Development: Assist in the training and development of new employees, ensuring all team members are knowledgeable about the menu, restaurant procedures, and guest service expectations.
• Quality Control & Standards Compliance: Ensure that the restaurant maintains the highest standards of cleanliness, presentation, and food quality. Monitor food and beverage service to ensure quality and consistency in line with the hotel's luxury standards.
• Inventory & Stock Management: Assist with stock management, ensuring the restaurant is fully stocked with necessary supplies. Monitor and report inventory needs and assist in placing orders as required.
• Health & Safety Compliance: Ensure all food safety, hygiene, and health regulations are followed by the team. Maintain a clean and organized work environment.
• Performance Monitoring & Reporting: Evaluate staff performance, providing feedback and recognition for excellence. Prepare reports for management on restaurant operations, guest feedback, and team performance.
• Collaboration with Management: Work closely with the Restaurant Manager and Assistant Restaurant Manager to achieve operational goals, including improving service efficiency, boosting guest satisfaction, and reaching sales targets.
• Guest Engagement: Engage with guests to ensure a personalized dining experience, offering recommendations and special attention to VIPs or guests with specific needs or requests.
  

What We Need From You

• Presentable personality and hospitality traits
• Capability to work in a dynamic, high-energy environment while maintaining a calm and professional demeanor.
• Interaction with a diverse international clientele and a team of skilled restaurant professionals.
• In-depth knowledge of restaurant operations, customer service standards, and team management.

Desired candidate profile

1. Leadership and Team Management

• Supervising Staff: Managing and overseeing restaurant staff, including servers, hosts, kitchen staff, and other front-of-house employees. Ensuring that they are well-trained and perform their duties efficiently.
• Training and Development: Providing training to new staff members on restaurant policies, service standards, and customer care techniques. Continuously helping team members grow and develop.
• Motivating the Team: Encouraging a positive work environment, boosting team morale, and promoting a high level of enthusiasm and professionalism among staff.
• Conflict Resolution: Addressing and resolving any conflicts or disputes that arise among staff members in a fair and timely manner.

2. Customer Service Excellence

• Guest Interaction: Ensuring that customers receive an exceptional dining experience, addressing any complaints or issues promptly and professionally, and making sure that all guests feel welcomed and valued.
• Handling Customer Complaints: Addressing guest complaints or issues in a calm and professional manner, offering solutions or alternatives and ensuring guest satisfaction.
• Personalized Service: Going the extra mile to provide personalized service, anticipating guest needs, and making special recommendations.
• Maintaining High Standards of Service: Ensuring that service standards are maintained, including quality of food, speed of service, and overall guest experience.

3. Operational Management

• Overseeing Daily Operations: Ensuring that the restaurant operates smoothly, from opening to closing. Managing all front-of-house operations, including staffing, seating arrangements, customer service, and inventory.
• Managing Reservations: Handling reservation systems, managing waitlists, and ensuring efficient seating and customer flow during busy periods.
• Monitoring the Dining Experience: Observing the dining room and addressing any issues related to customer satisfaction, cleanliness, or service inefficiencies.
• Ensuring Health and Safety Compliance: Ensuring that the restaurant complies with health, safety, and hygiene regulations, including proper food handling, cleaning, and sanitation practices.

4. Communication Skills

• Team Coordination: Maintaining clear communication with kitchen staff, servers, and other departments to ensure smooth service flow and timely delivery of food and beverages.
• Guest Communication: Communicating directly with customers, answering their questions, providing information about the menu, and ensuring they are satisfied with their experience.
• Reporting to Management: Keeping upper management informed of daily operations, staff performance, and any issues that need to be addressed. Reporting on sales, inventory levels, and customer feedback.
• Multitasking Communication: Juggling communication with guests, staff, and management while handling multiple tasks during peak hours.