Outlet Supervisor

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Train, guide and supervise subordinates to provide prompt, quality services:

Strictly comply with the standards and procedures of Fairmont Baku Hotel and train, supervise and guide subordinate employees;

Maintain constant and quality communication by attending monthly meetings, conducting informative daily shift handovers, and organizing daily interactions with employees:

Establish and maintain sincere, mutually friendly business relations with all departments:

To check the products in the warehouses of the restaurants on a daily basis for compliance with the standards:

To regularly check the work progress of subordinate employees, conduct training and apply directional measures to create quality work opportunities:

Constantly inspecting the place of operation, building sincere and long-term relationships for the creation and strengthening of repeat business opportunities:

To assist in the development and implementation of Food and Catering services, to provide food and drink service to guests:

Develop, implement and monitor action plans to improve all key objectives (Employee satisfaction survey, guest satisfaction index, financial indicators):

Under the direction of the direct supervisor, to conduct control inspections related to food, catering, labor and operational costs and conduct operations in accordance with the requirements of the budget:

Supervise the cleanliness and proper maintenance of relevant areas and equipment:

To provide friendly, sincere service to guests:

Treat each guest individually:

To know the guests by name, to treat each guest in a special way and to make him feel that he is an individual person:

To have an expert opinion on the drinks list and also on all drinks available and offered at the hotel:

Always make new suggestions to improve the activity of the department:

To work safely, comply with health and safety regulations and instruct subordinates::

To create a neat and organized work environment and to instruct subordinates:

To use household equipment in accordance with the rules and to control its cleanliness:

To follow departmental procedures during shift handover:

To be informed about the menu in advance and to present it correctly to the guests:

To be aware of and comply with LGA, HACCP (Hazard Analysis and Critical Control Points) standards;

Thoroughly understand and apply the FIFO (first in, first out) system:

To be responsible for the tables, chairs and arrangement of the repair:

To execute the tasks given by the responsible person in time, accurately and within the framework of the rules during the period of duty:

To protect the card used to open the door of the rooms and not to present this card to anyone and not to open the door under any circumstances for anyone else using this card:

To ensure the proper placement and timely delivery of fruits and sweets sent to the rooms daily:

If there are menus for ordering breakfast at the door of the rooms, take them on time and prepare them;

To keep food carts, trays, tableware and other accessories brought to the rooms neatly clean and in accordance with standards:

To hand over sonar receipts and cash at the end of the shift in a timely and standard manner:

To follow all standards and procedures when using a Micros card:

In the case of individual corporate e-mails, check daily, respond in time and share necessary and important information with department employees:

To monitor the work activities of subordinate employees and report directly to the manager:

To monitor the cleanliness of the kitchen and kitchen equipment during the time of duty, ensuring compliance with hygiene and sanitation rules:

Demonstrate the ability to conduct yourself in a manner that meets the highest standards of the Company:

To assist hotel employees and guests in a courteous manner;

To be sufficiently informed about the work of the department and to help other employees of the department when appropriate;

Comply with hotel health and safety regulations, create safe working conditions, and know all safety and emergency procedures;

To observe and control the efficient use of the Equipment;

Carry out daily work and report directly to the manager;

Manage time correctly and complete assigned tasks on time;

To continuously actively participate in meetings related to the Department;

Understand, adhere to, and instruct subordinates in all departmental guidelines, policies and supervise their adherence;

To perform other duties determined by the direct manager;

To comply with the requirements stipulated in the rules regarding appearance (dress rules);

To meet the guest's requirements at a higher than expected level, to assist him in the selection of drinks and food, to give enthusiastic and professional advice:

Regularly investigate, resolve and inform direct supervisor of guest issues:

To conduct the mid-month and end-of-month counting process in accordance with Fairmont guidelines:

- Secondary or Higher education

- Minimum experience in relevant position is desirable

- Knowledge of Opera PMS Software and Microsoft Windows programs;

- Frequent walking, standing and sitting during the shift

- If necessary, lift and carry 12 kg of weight, go up and down stairs, ladders, high places

- Fluent Azerbaijani, intermediate English

- Russian language is desirable

- Being extremely responsible.

- To have the ability to perform multiple tasks within a changing environment, while remaining calm and restrained in collective internal relations

- Maintaining patience and restraint during work hours

- Ability to be accurate and pay attention to details