Restaurant Supervisor (Koki Restaurant)

To supervise effectiveness of workflow and sequence of service during service periods and provides constant hands- on support.
To ensure that guests receives quality service by providing clear and understandable work direction for wait staff.
To make recommendations to the Assistant Restaurant Manager/Restaurant Manager for price and menu changes that will enhance profitability.
To monitor customer satisfaction and respond to customer feedback and complaints.
To ensure opening and closing checklist are completed on a daily basis.
To inform Assistant Restaurant Manager/Restaurant Manager of any complaints, negative feedback from guest and concerns about colleague satisfaction or colleague performance.
To maintain a working knowledge of relevant sections within the Food Hygiene SOP and assist the Assistant Restaurant Manager/Restaurant Manager ensure the outlet meets these standards at all times.
To conduct the pre- service shift briefing in the absence of the Assistant Restaurant Manager/Restaurant Manager.
To assist the Assistant Restaurant Manager/Restaurant Manager to develop and update F&B knowledge of all colleagues on a regular basis.
To support the Assistant Restaurant Manager/Restaurant Manager to provide constant coaching and counseling to colleagues to ensure their capability to meet the needs of the customer and the organization.
To advice the Assistant Restaurant Manager/Restaurant Manager of any improvements needed in relation to restaurants operation including updates to SOPs or addition/deletion of SOPs.
To carry out any other tasks defined by the F&B or Senior Management.
To assist the Assistant Restaurant Manager/Restaurant Manager in the implementation of the marketing activities and to achieve desired results.
To supervise and monitor the completion of weekly cleaning schedules.
To utilize up- selling and suggestive selling techniques to enhance the outlet’s financial performance.
To ensure all colleagues attend scheduled training programs.
To supervise and monitor breakage of chinaware and glassware and the implementation of strategies to reduce where possible.
To maintain a thorough working knowledge of F&B SOP’s and ensure these are upheld at all times through constant observation and coaching.
To conduct regular briefings and training sessions to ensure all colleagues receive the information necessary to perform their job.
To conduct performance evaluation of colleagues, training of colleagues, guidance, coaching and counseling of colleagues.
To undertake assigned additional duties where required. These should be completed prior to the opening or after the closing of the outlet.
To communicate new or amended procedures to relevant department/colleagues in a timely manner, ensuring they have been understood when instructed by Management.
To maintain awareness of outlet(s) financial performance.
To supervise closely and monitors the cashiering function of the outlet to ensure compliance with Cashiering Procedures.
To actively use the database of customer details/history to assist in guest recognition.

Qualification

General Education Certification / Diploma, preferably in Hospitality or Restaurant Management

Work Experience

Experiences in similar role / capacity at luxury hotels/resorts

Technical Skills

Working knowledge in restaurant management system (e.g. MICROS POS)
Excellent interpersonal skills with personable character, a team player and good at cultivating strong guest relations

Develop a career in a dynamic, professional international work environment with opportunities for advancement to a full- time position.
Participate in regular team- building activities.
Competitive salary

Cập nhật gần nhất lúc: 2026-01-19 17:45:02