Restaurant Supervisor

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Scope of Position:

The position of Restaurant Supervisor is dedicated to exceeding expectations of both internal and external guests to ensure the highest level of service is consistently provided. Teamwork is the key to success in providing a warm and personal experience.  The Supervisor’s role will be to ensure excellent guest service is rendered with the support of the Servers, Assistant Servers and the Food Servers.  The Supervisor will ensure all hotel policies and procedures and standards of service are adhered to by the team. The Supervisor will also offer support to all colleagues, a team of professionals with a passion for food and beverage with regards to work and personal development.

Responsibilities:   

•To report for duty punctually, in full uniform according to appearance and grooming standards

•To promote and maintain a positive working relationship at all times with all the colleagues.

•Being leaders he/ she needs to lead by example, therefore needs to demonstrate a complete understanding of all policies, procedures and standards stated in local SOPs

•To follow all departmental policies, procedures and set service standards as outlined

•To consistently offer professional, friendly and warm hospitality to all guests

•To foster and practice teamwork and cooperation with all other positions existing in the outlet

•To attend all required training sessions and be aware of any changes to menus, hotel and departmental policies and procedures, service standards as well as business trends and requirements

•To take ownership and uphold the values stated in the Charter of Ethics and CSR

•To demonstrate a complete knowledge and understanding of the sequence of service, food and beverage service standards, and all other service standards as outlined in the Job Task List

•To have full and complete knowledge of the  food menu, dessert menu, coffee and tea menu as well as all other beverage menus and the wine list

•To know about menu items, ingredients, preparation methods and garnishes for all dishes.

•To be able to guide the guest through the menu and make any suggestions or recommendations in the guests’ interest

•To be able to answer any guest question about food items, beverages and wines in an informative and helpful way

•To be aware of all cashiering procedures and the handling of all payment methods.

•To understand and follow all point of sale procedures and policies as stated in SOPs

•To lead and guide the Servers and Food Runners, ensuring efficient and effective teamwork

•To communicate all service requirements to the respective team members in an efficient and effective way.

•To be an effective speaker and pass necessary information in briefings

•To ensure that all work areas and stations are kept clean and tidy at all times

•To perform all opening and closing duties as well as all daily and weekly duties to the set standards.

•To attend pre-shift, weekly and monthly meetings to be well-informed about all events, promotions and other news.

•To understand how to operate all the equipment used in the outlet and to protect all assets in the outlet and in the hotel

•To assist all guests (internal and external) with any enquiries or requests in a pleasant, helpful manner

•To actively participate in and follow all health and safety policies and procedures set out for the hotel

•Carrying out any miscellaneous duties and responsibilities as requested by your Manager pertaining to total quality service delivered

• Demonstrated excellence in customer service and interpersonal communication
• Bachelor's degree in Hospitality Management or equivalent; high school diploma with extensive relevant experience may be considered
• Proven track record of effective problem-solving and meticulous attention to detail
• Superior organizational abilities and time management skills
• Substantial leadership experience with a proven capacity to manage and motivate teams effectively
• Advanced proficiency in restaurant management software and point-of-sale systems
• Demonstrated capability to perform efficiently under high-pressure, fast-paced conditions