Restaurant Supervisor

JOD DESCRIPTION

POSITION: SUPERVISOR

Report to: Restaurant Manager

GENERAL ACCOUNTABILITY

Ensure brand standards are delivered efficiently by exceeding customer expectations; oversee restaurant operation as functions in proper manner and lead by an example on human relations with customers or colleagues

OPERATIONAL COMPLIANCE

• Comply Rules & Regulations of the company

• Comprehend functions of restaurant/colleagues responsibilities and coordinate effectively

• Always maintain effective workplace and be aware of conditions in case of risk/damage regarding operating equipment for prompt report to superior

• Be aware of personal appearance and hygiene(light make up for female staff,use light deodorant/taking shower before coming on duty,neither visible tattoo nor piercing applied..)

• Gentle moving/walking and courteous talking when restaurant operates as well as no touching hair/nose/sneezing or coughing without cover when having conversation with customers.

• Keep superior informed when being absent

• Follow daily job assignment by superior when report for duty(up-to-date about promotion/daily special dishes/Item 86/reservation and other related information, including being assigned specific serving section/tasks)

• Fully understand and practice SOP/SOS and skills in related area(setup, taking orders, serving, checking customer satisfaction, bill handling, clearing) and ensure service team member complied with standards

• Receive/prepare or supervise the status of operating equipment/stock of beverage/stationary and other guest supplies from instructions of superior by proper process(check expired date/accurate quantity/lost or damage conditions of goods..)

• Ensure cutleries or serving gears clean before serving by supervise cleaning process

• Oversee on using correct equipment for designed purpose

• Supervise table top setting based on standards and specific period(breakfast/lunch/dinner), including sufficient, correct, good condition or position items)

• Supervise buffet counter setup,i ncluding serving gears, name tags, specific chinaware/glassware/silverware and ultensils also maintain the presentation of buffet counter.

• Keep an eye on restaurant layout by monitoring to arrange neatly tables and chairs based on designated floorplan; ensure tables, chairs,c urtain, service stations…in service area are always tidy up and clean.

• Execute tasks of Room service or Event server with outside catering with the guidance and assistance by superior in case of being assigned

• Resource proper manning in specific period to ensure service is delivered as an appropriate and prompt report in case of manning adjustment

HUMAN RELATIONS

• To customers: up-to-date restaurant products also well understand about local attractions/information to satisfy customers inquiries

• Be always in effective manner when dealing with complain from customers.

• Always provide the service that is responsive,courteous and respectful

• Be always in helpful manner(or) seek for assistance while never say “NO” to customers

• To colleagues: foster and maintain effective working relationships

• Assign proper job assignment for each shift and oversee the attendance of associates for prompt report(if any)

• Be a role model on human interaction and take initiative on training for associates,either on theory or on-job training also do feedback about associates performance with corrective actions in timing

• Empower for superior to complete goal set and positively take advantage on instructions/assignment on operational tasks

• Propose discipline actions in case of violations of Rules/Regulations of the company from associates based on evidence track to superior

• Propose adjustments on operation if necessary

• Working time 8 hours/day, 1 day off/week

• Uniform and Duty meals provided by the Company

• Insurance followed based on Labor Law

• Associated discount for F&B consumption

• Working in dynamic environment with a fusion of Restaurant, Bar, Café in an international standards

• Demonstrated knowledge and experience working with a Food Management System and inventory software.

• Computer skills with experience using Microsoft Office Suite (Word, Excel Outlook, etc.).

• Excellent interpersonal, communication and customer service skills.

• Strong problem-solving skills with a solution-focused approach.

• Strong organizational and time management skills with the ability to prioritize tasks to ensure deadlines are met in an environment of conflicting deadlines and interruptions.

• Self-directed with the ability to take initiative, work independently as well as within a team environment.

• Good judgement and decision-making abilities.

  "CAN DO" spirit