Restaurant Supervisor - Fairmont

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Job Summary: The Restaurant Supervisor will be responsible for overseeing the daily operations of the restaurant, ensuring exceptional service, and maintaining high standards of quality. The ideal candidate will possess strong leadership skills, a passion for hospitality, and a commitment to creating memorable dining experiences for our guests.

Key Responsibilities:

• Operational Management:

  • Supervise and coordinate the activities of restaurant staff, including servers, hosts, and kitchen staff.
  • Ensure smooth and efficient restaurant operations, including opening and closing procedures.
  • Monitor and maintain inventory levels, placing orders as necessary and managing supplies to avoid shortages.

• Guest Service:

  • Provide exceptional customer service, addressing guest inquiries, and resolving any issues or complaints promptly and professionally.
  • Ensure all guests receive a warm welcome and personalized service, enhancing their dining experience.

• Staff Management:

  • Train, motivate, and evaluate restaurant staff, providing feedback and support to foster a positive work environment.
  • Create staff schedules, ensuring adequate coverage during peak hours and managing shifts effectively.

• Quality Control:

  • Maintain high standards of cleanliness and organization in the restaurant, adhering to health and safety regulations.
  • Monitor food quality and presentation, ensuring dishes are prepared and served according to established standards.

• Financial Oversight:

  • Assist in managing the restaurant budget, controlling costs, and maximizing revenue.
  • Conduct regular audits of financial transactions and reports to ensure accuracy and compliance with company policies.

• Marketing and Promotions:

  • Collaborate with the marketing team to develop and implement promotional activities and special events.
  • Engage with guests to gather feedback and identify opportunities for improvement and growth.

Qualifications:

• Education and Experience:

  • Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
  • Minimum of 3 years of experience in a supervisory role within the hospitality or restaurant industry.
  • Proven track record of managing restaurant operations, staff, and guest relations.

• Skills and Competencies:

  • Strong leadership and interpersonal skills with the ability to inspire and motivate a team.
  • Excellent communication skills, both verbal and written.
  • Strong organizational skills with attention to detail and the ability to multitask effectively.
  • Proficiency in using restaurant management software and point-of-sale systems.

• Personal Attributes:

  • Passionate about delivering exceptional guest experiences.
  • Positive attitude and strong work ethic.
  • Ability to work flexible hours, including evenings, weekends, and holidays as required.