Job Summary

• The Restaurant Supervisor in service operations is to oversee the daily operations of the restaurant, ensuring smooth service delivery and guest satisfaction. They manage and coordinate the front-of-house staff, including servers, hosts, and bartenders, to maintain high service standards. Additionally, they handle guest inquiries, resolve issues, and ensure adherence to restaurant policies and procedures. The Restaurant Supervisor also assists in staff training, scheduling, and performance management, contributing to the overall success of the restaurant. They play a key role in fostering a positive dining experience, maximizing revenue, and upholding the restaurant's reputation.

Job Responsibilities 1

• Supervise and coordinate front-of-house staff, including servers, hosts, and bartenders, to ensure efficient restaurant operations.
• Oversee dining room flow, seating arrangements, and reservations to optimize guest satisfaction and table turnover.
• Train and mentor staff on service standards, menu knowledge, and customer interaction to uphold quality service.
• Handle guest inquiries, complaints, and special requests professionally and promptly to ensure positive guest experiences.
• Monitor and maintain cleanliness and organization in the dining area, adhering to health and safety standards.
• Assist in inventory management, including stock control and ordering of front-of-house supplies.
• Collaborate with kitchen staff to ensure timely food delivery and maintain service excellence.
• Assist in staff scheduling, including assigning shifts and managing staff rotations.
• Uphold restaurant policies and procedures, including cash handling, alcohol service, and staff appearance standards.
• Assist in evaluating staff performance, providing feedback, and implementing training programs as necessary to ensure continuous improvement in service delivery.

Skills

Additional Responsibilities 3

Job Knowledge & Skills

Proficiency in restaurant operations, including guest services, food and beverage preparation, and quality control.

Ability to lead and motivate staff, delegate tasks effectively, and maintain a positive work environment.

Strong interpersonal skills to interact with guests, address concerns, and ensure high levels of customer satisfaction.

Knowledge of inventory control procedures, including ordering, stocking, and monitoring supplies to minimize waste and maintain optimal inventory levels.

Aptitude for resolving issues efficiently, handling complaints diplomatically, and making quick decisions to ensure smooth service operations.

ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus

Competencies

Collaboration

Accountability

Resilience

Quality

Leadership

Quality and Safety L2

Food Safety and Sanitation L2

Product/Service Management L2

Guest Relations L2

Adminstrative Services L2

Education

Bachelor's Degree in any related field

High School Diploma