Restaurant Supervisor

OBJECTIVE

The Restaurant Supervisor is responsible for overseeing and managing the daily running of the restaurants in alignment with set hygiene & food safety standards. He/she ensures that guests are provided with an outstanding customer service and actively helps to improve their overall dining experience. This role is contributing to the service team's efforts by presenting a positive first impression of the establishment's friendliness, excellent service and high standards

KEY RESPONSIBILITIES

• Reports on duty on time in correct uniform/ grooming standards
• Ensures that restaurant is ready for service as per opening duties (Refer to check list of cleanliness standards, music, A/C, cash counting, etc.)
• Ensures that restaurant is ready for service as per closing duties (Refer to check list cash counting, credit card reports, MICROS reports, manager log book, etc.)
• Ensures that the team adheres to set HACCP, ISO guidelines and food safety standards at all times
• Promotes a friendly and courteous attitude towards all clients, guests and staff
• Assumes the duties and responsibilities of the Assistant Restaurant Manager in his/her absence.
• Interacts and builds relationships with the restaurant clientele.
• Controls an accurate logbook with guest and staff positive and negative comments.
• Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
• Participates in service as necessary in accordance with the requirements and practices of the restaurant.
• Monitors and controls all operating equipment for the restaurant.
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature.
• Implements and reinforces the company and department regulations, policies and procedures including but not limited to:
• In house rules and regulations
• Health and safety
• Grooming
• Quality
• Service
• Hygiene and cleanliness
• Supported and guided by the senior management, the incumbent will be exposed to:
• Quality level and presentation of food and beverage products
• Service standards
• Level of sanitation and hygiene in the cleaning of facilities and equipment
• Quality of entertainment
• Guest satisfaction
• Promotions  
• Monitors the stocks of all beverage, material and equipment and ensures that service requirements are met.
• Records the breakages, wastages occurred in a shift debriefing
• Monitors and controls all operating equipment for the restaurant.
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature.
• Performs related duties and special projects as assigned.
• Participates in functions and activities with other outlets when required
• Ensures optimum performance in specific areas as assigned in above areas.