RESTAURANT SUPERVISOR

Key Accountabilities:

Supervise the food preparation and presentation process, ensuring high quality items and conformity with the set standards and techniques, check the quantity/quality of displayed items and take necessary actions upon needed.

Perform, during rush hour and upon need, the tasks of greeting, taking food orders, serving guests while informing kitchen/bar staff and waiters to act accordingly.

Implement adequate hygienic policies and procedures and ensure that health and safety regulations are followed at all times in the restaurant.

Handle customers complaints appropriately while ensuring continuous client satisfaction.

Monitor, on a daily basis, F&B costs and review the operation s budget with the Manager and overview the restaurant s set targets taking necessary measure to meet them.

Manage all operations relating to restaurants function such as participating in the opening and closing procedure, checking maintenance, managing shifts and liaising with the purchasing department.

Monitor performance of stewards and handle tips calculation and distribution.

Controls inventory, monitors revenues and modifies procedures and prices.

Requirements

Qualifications, Experience, Knowledge:

Bachelor s Degree or equivalent in Food and Beverage or Hospitality Management

3 - 5 years of experience in F&B operations, out of which 1 - 2 years in a managerial role

Fluency in English

Proficiency in MS Office.

Competencies:

Cultural Awareness

Initiative

Commercial Understanding

Customer Focus

Decision Making

Developing and Motivating Others

Driving and Achieving results.