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Restaurant Supervisor

  • United Arab Emirates, Middle East
  • Unspecified

TASKS, DUTIES AND RESPONSIBILITIES

SUPERVISE SERVICE AND WAITSTAFF AND SERVICE GUESTS IN THE RESTAURANT, BAR, ROOM SERVICE TO MAXIMISE SATISFACTION AND PROFITABILITY

·Ensures that guests receive quality service by providing work direction for staff

·Supervises wait staff and bus persons, verifying that their workstations are stocked neat and orderly

·Ensures that the dining room is ready for guests by checking overall condition of outlet regularly

·Insures that outlet premises is in neat and orderly condition at all times

·Provides guests with quality service by monitoring staff assignments and responsiveness

·Performs all service duties of the outlet

·Coaches staff to achieve outlet revenue goals

·Actively pushes high profit food and beverage items, and informs staff of such to increase sales

·Greets and seats guests, and makes sure that they receive prompt, courteous and efficient service

·Seeks appropriate opportunities to communicate with guests to personalise the restaurant service

·Keeps outlet premises, FF&E, silver, glass, porcelain etc. clean and in good working order

·Ensures readiness and compliance among all staff

·Utilises supervisory skills, effective communication, and motivation to maximise employee productivity and satisfaction

·Performs other duties as assigned by the supervisor/manger

LAWS, REGULATIONS AND POLICIES

·Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation, and alcohol regulation.

HUMAN RESOURCES MANAGEMENT

·Checks that staff meets and exceeds guest expectations by training and inspiring staff on the job to provide Yes I Can! service

·Identifies, and is asked by Outlet Manager to carry out skills training to provide consistent, knowledgeable, and reliable service

·Proactively coaches effective employee relations between kitchen production and restaurant service

·Looks for ways to motivate and challenge employees

HEALTH AND SAFETY

·Reports all potential and real hazards immediately

·Fully understands the hotel’s fire, emergency, and bomb procedures

·Ensures that emergency procedures are enforced to provide for the security and safety of guests and employees

·Coaches employees to work in a safe manner that does not harm or injure self or others

·Anticipates possible and probable hazards and conditions and either corrects them or take action to prevent them from happening

·Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct is maintained by all employees in the department

MISCELLANEOUS

·Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

·To work pro-actively to minimise complaints from guests

·Stays abreast of applicable liquor laws, hotel rules and restaurant limitations

·Checks that all food and beverage sales is registered and paid for appropriately

·Checks the restaurant reservations to be aware of VIP guests, and uses name when appropriate

·Attends meetings and training required by the Outlet Manager

·Accepts flexible work schedule necessary for uninterrupted service to hotel guests

·Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to Outlet Manager

·Continuously seeks to endeavour and improve knowledge of own job function

·Is well updated on, and possesses solid knowledge of the following:
- Hotel health and safety policies and procedures
- Hotel facilities and nearby sights of interest and importance (i.e. hospitals,stations, tourist sights)
- Current alcohol and liquor licensing
- Accepted methods of payment by the hotel
- Hotel and corporate marketing and promotional programmes
- Corporate clients, returning guests, and guests generating high business volume

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