Outlet Supervisor

Roles and responsibilities

• Always greets and welcomes guests promptly in a warm and friendly manner.
• Always thanks and gives fond farewell to guests conveying anticipation for their next visit.
• Assists guest with table reservation.
• Assists guest while seating.
• Ensures guests are served within specified time.
• Has a good knowledge of menu and presentation standards.
• Speaks with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Is able to answer any questions regarding menu and assist with menu selections.
• Is able to anticipate any unexpected guest need and reacts promptly and tactfully.
• Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
• Serves food courses and beverages to guests.
• Sets tables according to type of event and service standards.
• Records transaction / orders in Point of Sales systems at the time of order.
• Communicates with the kitchen regarding any menu questions, the length of wait and product availability.
• Communicates additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Checks with guests to ensure satisfaction with each food course and beverages.
• Is responsible for clearing, collecting and returning food and beverage items to proper area.
• Maintains cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Presents accurate final bill to guest and process payment.
• Performs shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, at both the front as well as the back of house areas.
• Ensures that hotel brand standards and SOP's are consistently implemented.
• Works with fellow staffs and manager to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each individual shift.
• Completes closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Performs any other duties related to food and beverage service assigned by the manager.
• Assists Assistant Manager/Manager in conducting daily shift briefings to update and disseminate relevant information to colleagues
• Helps minimize waste, breakages and mishandling of supplies and equipment
  

Qualifications

• Excellent reading, writing and oral proficiency in English
• Experienced in all aspects of restaurants service
• Must be well-presented and professionally groomed at all times
• Excellent leader and trainer with strong interpersonal skills and attention to detail
• Ability to motivate employees to work as a team effectively and productively
• Must possess good communication skills for dealing with diverse staff
• Ability to coordinate and prioritize multiple tasks
• Should have pleasing personality.
• Excellent guest service skill.
• Good knowledge of food and beverage service.
• Able to stand for long hours and work in the heat the whole shift, as this role will be based in our Pool & Beach
• Passion for guest service

Desired candidate profile

1. Managing Staff

   • Supervise and coordinate the activities of the outlet's staff (e.g., waiters, bartenders, servers, hosts).
   • Schedule shifts, manage workloads, and ensure appropriate staffing levels.
   • Provide training, mentorship, and guidance to new and existing staff members.
   • Conduct performance evaluations and offer constructive feedback to staff to improve service quality.

2. Ensuring Customer Satisfaction

   • Oversee customer service and resolve any complaints or issues promptly and professionally.
   • Monitor guest experiences to ensure that they meet the outlet's service standards.
   • Ensure that guests are served promptly, their orders are correct, and their dining experience is enjoyable.

3. Inventory and Stock Management

   • Monitor and manage inventory levels of food, beverages, and other supplies.
   • Ensure stock levels are adequate and that items are ordered or restocked as needed.
   • Collaborate with the kitchen and bar staff to track inventory usage and minimize waste.

4. Quality Control

   • Ensure food and beverage quality meets established standards before serving to guests.
   • Work closely with the kitchen to ensure that food is prepared according to guest specifications and safety guidelines.
   • Enforce hygiene and cleanliness standards in the outlet to ensure compliance with health and safety regulations.

5. Financial Oversight

   • Monitor daily sales and revenue to ensure financial goals are met.
   • Manage costs, including labor, food, and beverage expenses, to ensure profitability.
   • Handle cash and payment transactions, ensuring that the outlet operates within the budget.
   • Prepare financial reports as required by management.

6. Supervising Service Flow

   • Oversee the daily operations of the outlet, ensuring that the service flow is smooth and efficient.
   • Manage the pace of service during busy periods, ensuring that wait times are minimized.
   • Ensure that the staff is delivering excellent service, anticipating guest needs, and providing recommendations.

7. Health and Safety Compliance

   • Ensure that all health, safety, and sanitation standards are met, including cleanliness of the dining area and preparation areas.
   • Make sure staff follows food safety protocols and hygiene regulations.
   • Ensure all equipment is properly maintained and in good working order.

8. Event and Special Requests Coordination

   • Coordinate special events, private dining experiences, or large group bookings within the outlet.
   • Handle guest special requests, such as dietary preferences or accommodations, ensuring they are met with care and attention.

9. Communication with Management

   • Regularly communicate with the outlet manager and other supervisors to provide updates on operations, staffing, or any issues.
   • Provide feedback and suggestions for improvement based on guest comments, staff performance, and operational efficiency.
   • Help with setting goals and planning for the outlet’s success.