Restaurant Supervisor

1.Customer

1.1Being responsible for assigned dining sections including: providing table/buffet set up, stocking service stands, minor food warming/preparation,

1.2Welcoming and escorting the customers to the tables

1.3Taking orders and delivering of food/beverages to patrons

1.4Clearing and re setting tables

1.5Preserving excellent levels of internal and external customer service

1.6Identifying customers’ needs and respond proactively to all of their concerns

1.7Implementing production, productivity, quality, and customer-service standards

1.8Handling customer complains

1.9Maintaining cleanliness and mise-en-place level at working station and service pantry for smooth operation

2.Financial

2.1Assisting Assistant Restaurant Manager to manage the F&B day-to-day operations within budgeted guidelines and to the highest standards

3.Process

3.1Assist the Assistant Restaurant Managerto liaise with Purchasing and Accounting department on product purchases, delivery inspections as well as inventory management

3.2Following cash handling policy and procedures

3.3Assisting the Assistant Restaurant Manager to maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures as well as food safety

3.4Following all the policies and procedures of the Company to ensure operations standards are consistent

4.People

4.1Maintaining excellent grooming standard of the floor employees at all times

4.2Assisting Assistant Restaurant Managerin the supervision of the team and to adhere to all the Company standards in every interaction with members and guests, colleagues, other members of the organization and external suppliers and contacts

4.3Maintaining a high standard of personal hygiene and body language at all times

4.4Attending training sessions as a trainee as well as a trainer when required

1.Customer service skills

2.Communication skills

3.Management skills

4.Leadership and people skills:

5.Ability to work on own initiatives

6.Teamwork

7.Organizing skills

1.13th month salary

2.Year-end bonus based on KPI

3.Health & social insurance

4.Employee meal, phone & parking budget

5.12 days paid vacation per year, plus 1 day for every 3 years

6.Opportunity to learn, develop and work in a professional Western style work environment