Restaurant Supervisor (Lido)
Job Purpose:
The Restaurant Supervisor is generally responsible for all of the business operations of a dining establishment. Duties typically include interviewing, hiring, training, scheduling and managing employees, as well as overseeing inventory, including food and beverages, supplies and other restaurant equipment. This role also responsible for resolving customer complaints regarding food quality and service and making sure the business complies with health and food safety regulations.
Basic Function:
- Possesses personality and flair and feel comfortable executing your daily task.
- Knowledge of all SOP’s (Hotel as well as Food and Beverage) and ensure all TM including yourself follow them
- Have a good understanding of the outlet’s concept and food and beverage offerings, and be able to verbally explain those to guests in Thai and English language.
- Be able to operate and train on operating the required steps on the point of sales system in order to process food and beverage orders.
- Properly up-sell services and products to our guests at all times, enhancing service and generating increased revenue.
- Monitors guest satisfaction and ensure a service-oriented culture focusing on the guests’ needs. Maintain a strong guest relationship and notify your direct reports when problems or complaints occur.
- Ensure team product knowledge is maintained, updated and regularly tested.
- Be committed to being a team player; proactively cooperating and supporting colleagues and superiors in operational tasks.
Duties and Responsibilities:
- Attends all necessary communication meetings on time without possibility to delay others.
- Ensure that mise en place is completed shift to shift and during service in order to provide an efficient service. This includes cleaning tasks in front and back of house as well as polishing and assembling of equipment.
- Ability to prepare any kind of beverage on the menu as per recipe card / standard provided
- Ability to prepare any kind of basic food items as per recipe card / training provided
- Perform and execute any tasks relating to billing according to hotel standards and cashiering policies as well as ability and knowledge to train other team members on said topic.
- Conserve all outlet equipment and utensils in good conditions by proper day to day handling of all applicable utensils and by carrying out required side duties as assigned. Ensuring that all areas maintain a first-class and positive visual impact including ambiance, cleanliness, orderliness and décor
- Any other reasonable tasks as assigned by the restaurant manager, oversee and manage shifts effectively to ensure a smooth and effective overall operation, and provide direction and support to all restaurant colleagues at any time.
- Maintain and ensure on the maintenance of the highest standard of personal appearance and cleanliness. Follow the guidelines that are provided for this.
- Follow and ensure compliance of guidelines of health and safety surrounding the responsible service of alcohol
- Assist the management team to carry out training activities of the outlet including, role plays and on the job trainings.
- Ensure a service-oriented culture focusing on guests’ needs
- Be well versed in the hotel’s fire and life safety emergency procedures
- Maintain the highest standard of personal appearance and cleanliness
- Perform other duties assigned by the management
- Follow guidelines of health and safety surrounding the responsible service of alcohol
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP & FIFO)
- Not allergic to any kind of pets or animals as we are a pet-friendly hotel