Supervisor

Supervise all staff at all times and assist the need of staff and advise Restaurant Manager/Assistant Restaurant Manager.
Complete understanding of the hotel’s employee hand book.
Aware of new market and trends, makes suggestions where appropriate. Constantly searching for way to help increase revenue.
Be guest and quality orientated.
To communicate daily with his staff on issues pertaining the restaurant service and /or Food and Beverage Department and/or the hotel.
Ensure that the working area is clean and tidy at all times.
Complete understanding of and adhere to the hotel’s fire hygiene, health and safety regulations/policies.
Build a good and close professional relationship with his staff in his outlet, throughout the entire Food and Beverage department and also other departments.
Maintain the established standard operating procedures and ensure quality of service is consistent at all times.
Assist Restaurant Manager/Assistant Restaurant Manager with the manning of his outlet.
Ensure that operation manuals are kept up to date at all times.
Carry out other reasonable duties as assigned by Restaurant Manager/Assistant Restaurant Manager.
To attend all training and English Class required.
Ensure that par levels of equipment are maintained.
Assist Restaurant Manager/Assistant Restaurant Manager to train and oversee on the job training for new staff and ensure a weekly training calendar detailing a program and ensuring that training is done continuously.
Ensure proper upkeep/maintenance of equipment in his outlet and communicate with engineering for any repair necessary.
Maintains guest service standards which meet the need of market and follow the operation philosophy of the section.
Responsible for all operating equipment, chinaware, flatware and coordinate with Chief Steward regarding the sufficient par level for smooth operation of the outlet.
To be fully in charge during Restaurant Manager/Assistant Restaurant Manager’s absence and attend morning briefing.
To ensure that standard performance (service) are efficient and consistently pursued.
Ensure quality service of food and beverage deliver to guests at the restaurant according to the established standard.
Lead by example, motivated and trains staff to achieve set service standards.

Excellent communication skills.
Ability to think logically to make decisions.
Ability to communicate effectively in English with a broad range of people, including people from various cultural backgrounds and nationalities, guests, fellow employees and management.
Minimum of three years hotel and/or restaurants experience.

2 ngày OFF hằng tuần, 1 ngày phép năm hằng tháng.
Môi trường làm việc năng động.
Mức lương cạnh tranh, service charge.
Bảo hiểm 100%.
Lương tháng 13, thưởng lễ Tết.

Cập nhật gần nhất lúc: 2026-03-11 12:55:02