Restaurant Supervisor

• Anticipate to guest’s needs wherever possible and react to these to enhance

guest’s satisfaction

• Guide, direct and inspire the bar and restaurant team consisting out of

employees and trainees

• Check the clothing and appearances of the F& B team members according to the accurate company standards.

• Operate in the F&B as an all-round employee according to SOP’s

• Give instructions on and manage quality of work and resolve problems

• Train and develop team members, including on-the-job-coaching, giving

feedback and carrying out PDRs of team members

• Deal with guest feedback according to the company standards

• Actively engage in your own personal development to benefit the business and improve your personal skills

• Inform daily other departments on the highlights of the daily F&B operations in the morning meeting

• Responsible for ordering and supplying the beverage stock

• Set up schedules and next to that divide the work load, give directions and instructions, and monitor work progress and quality

• Attend and actively participate in the various F&B meetings

• Make suggestions and proposals regarding quality and improved efficiency and/or increase sales while containing costs

• Communicate of technical faults to the relevant departments and management.

• Receiving and checking the goods from external companies.

• Consistently offer professional, attentive and friendly service to our guests and colleagues alike

• Follow all company procedures to deliver outstanding service to our guests

• Ensure a high level of general knowledge of service and preparation techniques, all menu items, drinks and special items offered in the restaurant

• Train and coach team members in a systematic, professional and creative way to ensure that service standards and product delivery are consistently achieved

• Maximise sales opportunities within the F&B department

• Develop a solid knowledge of the local nightlife by being aware of local events, the competition and market trends

• Operate the ‘micros’ point of sale system on a supervisory level and produce satisfactory reports at the end of each shift

• Ensure that guests receive the levels of service expected by creating an environment where everyone in the team is focused on connecting with our guests

• Proactively interact with our guests

• Anticipate on guests’ needs wherever possible, and to take action to enhance guest satisfaction

• Have extensive knowledge of the company’s security and health safety procedures

• Exercise care, attention and caution in dealing with guests, colleagues and company property

• Be aware of, and comply with, all relevant food safety acts

• Attend all statutory fire, health and safety training sessions to remain fully up to date with rules concerning fire and health safety

• Have full knowledge of your department’s risk assessments, ensuring that all team members are fully aware of these risks