Supervisor - Plums Restaurant

Job Number

Job Category Food and Beverage & Culinary

Location The Ritz-Carlton Bahrain, Building 173, Road 2803, Manama, Bahrain, Bahrain VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Non-Management

Position Summary

Main Duty is the genuine care of our guests by supervising the service process, collect payment, socialize unobtrusively with the guest, takes responsibility if manager or assistant manager is not present, assists in maintenance and cleanliness in the restaurant and of the equipment, communicates well with waiters as well with all other management.

Essential Job Functions

• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
• Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
• Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain complete knowledge and comply with all departmental policies/service procedures.
• Assist in maintaining a highly motivated and well-trained staff
• Maintain complete knowledge of Micros and manual systems.
• Organize assigned station and ensure readiness prior to guest arrival.
• Review reserved tables and names of such; follow up on special arrangements for pre-assigned tables according to standards.
• Review daily specials and maintain awareness of 86 items throughout the shift.
• When assigned, take guests' food and beverage orders, utilizing suggestive selling techniques.
• Record order of guest following departmental service procedures.
• Input order into system and ensure transmission of food orders is verified by kitchen when assigned to do so.
• Legibly document orders when system is down and distribute food orders to kitchen.
• Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards.
• Open and serve wine/champagne bottles in accordance with departmental standards.
• Make all varieties of coffee in accordance with the departmental standards.
• Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Handle guest complaints following the instant pacification procedure and ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Clear each course following procedures given in departmental manual.
• Ensure that soiled wares are removed from tables as assigned and transport to dishwashing area.
• Ensure that tables are properly crumbed after the entree course is removed.
• Ensure that finger towels are presented according to standards for specified situations.
• Present dessert menu and describe items/present dessert cart to each table; describe selections and make suggestions; serve guests' selections from dessert cart following departmental procedures. Input charges on guest check.