Restaurant Supervisor/Team Leader

Desroches Island – Seychelles
Private Desroches Island is a luxurious Seychelles Resort in the Amirante Archipelago, considered to be of the most pristine and untouched islands still around today. The naturally inspired and tastefully modern Beach Retreats and Exclusive Villas provide the epitome in luxury and opulent indulgence.

Role

To be a confident motivational leader of the F&B operation team and ensure every food & beverage service staff is providing consistently attitude free, professional and efficient service.

•To lead by example
•To maintain set standards and to ensure that the highest standards of F&B quality and service is achieved

•To build a strong relationship with the team

•To maintain timekeeping standards
•To wear and maintain the correct dress codes according to company standards
•To ensure prompt, efficient and courts service to all guests and colleagues
•To ensure all stations are manned and properly set up for all service periods.
•To control and supervise set up of the hotel room / villa dining amenities in the morning and service duty till closing time.
•To assist in the work of the waiters, replacing them when necessary through lunch breaks or forced absences.
•Maximizing revenue through sale and increasing the average check through up-selling effective training and motivated techniques
•To participate in the fostering of effective kitchen and restaurant relations.
•To monitor the standardization of the table set up and stations.
•To be constantly aware of music policy.



•To control lifetime of items stored and served.
•To organize staff breaks following business level controlling time.
•To use the logbook effectively for internal communications.
•Control all cashiering practices and to control item posting, covers and discounts
•To help, prepare, assist and train for any promotion held within the restaurant.
•To complete any administrative or other duties as requested by the Executive Chef and Food & Beverage Manager.
•To ensure that staff grooming is regular monitored.
•To be aware of all procedure and goals.
•Have a good knowledge of the business level at all time
•Responsible for scheduling with due regard to fluctuations in business in absence of the Food & Beverage Manager.
•To report any lateness or absence in the book.
•To ensure cleanliness of the restaurant at all time (tables, buffet, chairs, etc.)
•To have a full and complete knowledge about food & beverage served in the restaurant.
•To do a proper hand-over when going off duty.
•To always try to minimize breakage and loss.
•To make sure back area is always clean and tidy.
•To report any failure, breakdown, and follow up the problem.
•To follow all opening and closing task depending shift.
•To prepare floor plan, and organize associate breaks depending on business level.
•To check ordering (beverage Cellar, Food Store, and General Store) accordingly to business needs in absence of Food & Beverage Manager.
•Lease with stewarding for cleanliness and polishing of operating equipment in absence of Food & Beverage Manager.
•To carry spot checks on food & beverage, daily special, promotions knowledge.
•To assist stewarding in doing the stock takes in order to have the correct figures.
•To attend all F&B briefings, meetings and trainings.
•To refer all guest complaints to the Management.
•To assist any outlets that require back up due to business fluctuation.
•To undertake any other reasonable task/request by Management

Salary + Benefits
• Salary – Negotiable
• 3 Months Probationary Period
• Benefits: Well Structured & Professional Working Environment
• Travel Expenses (Flights & Transfers)
• Accommodation (Shared)
• Working Hours: Standard Full-time hours (6 days out of 7)
• Meals on Duty + Uniform
• Paid Annual Leave + Expatriate Benefits
• Start: December 2012 (contingent on the granting of a suitable working permit by the Seychelles Government)