Restaurant Supervisor

Job Description

Restaurant Supervisor Responsibilities

• Support all food and beverage staff to provide the highest level of customer care and consistent service delivery.
• Keep the restaurant and rooms clean and well presented and assist with cleaning and housekeeping duties.
• Maintain all food and beverage areas to the best possible standards, regarding cleanliness and safety.
• Maintain an awareness of business levels throughout the hotel, highlighting potential busy periods and taking proactive management actions at peak times.
• Present and serve food and beverage in the correct manner and ensure the required accompaniments are offered.
• Ensure all guests are received in a friendly and welcoming manner and courteously shown to their seats.
• Display full knowledge of all items on the menu.
• Anticipate guest needs and proactively exceed guest expectations at all times.
• Ensure all feedback is recognised and recorded in line with the procedures.
• Promote a professional, helpful image to all internal and external customers.
• Be aware of all facilities, services and special promotions offered by Apex/Monogram Collective Hotels and effectively pass on this information to the guest to maximise hotel sales.
• Display knowledge of products and offerings including a competent knowledge of the bar and restaurant service.
• Train and develop staff in your team to the correct standards of service and competence.
• Support other departments at busy times and ensure good communication.
• Promote pre service and post service briefings and ensure completion when absent.
• Use audits and SOP manuals to maintain correct levels of product and service.
• Ensure high standards of cleanliness of all areas of responsibility are maintained and regularly checked.
• Ensure liquor stock is secure and controlled at all times.
• Assist the manager in controlling wage costs on a day to day basis.
• Create a team environment with good employee morale and a high level of commitment and pride in the department.
• Use IT systems and available reports effectively to ensure collected data is usable.
• Ensure strict stock taking procedures are followed and investigated.
• Comply with and support revenue driven incentives.
• Report regularly on performance and attend scheduled meetings accordingly.
• Manage attendance, performance, H&S, completing reviews, 1 2 1s, annual appraisals and training.
• Any other duties as directed by your line manager or other member of the management team.

Reporting Structure

Reports to the Restaurant Manager. This post has supervisory responsibility for Food and Beverage Assistants and Bartenders.

Qualifications Essential

• Experience within food and beverage, preferably at shift leader level.
• Understanding of the elements that ensure the smooth running of a shift.
• Evidence of having conducted job selection interviews.
• Competent at writing professional letters and emails, compiling reports and data analysis.
• Understanding of confidentiality requirements.
• Ability to hold team meetings, 1 2 1s, and staff training sessions.
• Ability to compile rosters.
• Understanding of budgeting and ability to explain Profit and Loss accounts.
• Ability to identify employee relations issues and take appropriate action.
• Ability to deal with face to face, telephone, and email customer complaints calmly and positively to a suitable conclusion.

Desirable

• Working knowledge of Zonal.
• Ability to conduct monthly performance reviews and appraisals.
• Health and safety awareness.
• Competent in efficient cellar management.
• Understanding of how to complete a stock take and control stock.
• Competent in purchasing and ordering goods.
• Competent in ensuring all floats are balanced at the end of shifts and resolving associated problems.
• Competent in using Microsoft Outlook (email and calendar), Excel and Word.