Supervisor

• Hạn nộp: 03/06/2018
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

• Assists with the smooth and efficient service of the Restaurant standards to ensure they are met at all times. • Upon arrival, check all areas in Restaurant to ensure correctly set up. Report immediately any problems to the Manager. • Check all equipment and building are working properly. If not, complete maintenance form and give to Manager for signing. • Check toilets to make sure clean and set up properly. • Check staff room is clean and tidy. Check bathroom area. • Check garden and deck area to make sure clean and set up properly. • Check all staff arrives on time and in correct uniform. Sign off on staff appearance form for your shift. • Check table set up correct. • Check any low stock to AM. • Check kitchen and deck service area clean and tidy. • Check all fans clean and in working order. • Check all lighting working. • Check candles are clean and set up correctly. • Check all glass windows and doors are clean and in proper working order. • Check all cutlery clean, table mats not damaged, glasses on table clean and shiny. • Check bookings and table plans – make sure hostess knows all bookings. (Bookings must be same in bookings book and hostesses form). • Check security has parking tickets – check entrance clean and tidy. Check candle on security table for evening shift. • Report in maintenance any damaged goods, including equipment and all items used in service. • Staff meals must be taken at the correct times (see timetable) and in the proper place. • Check all menus correct and clean. Check correct number of menus. Check Vietnamese menu. • Supervisor role is to take orders, make sure waiters take correct orders, and make sure runners working properly. You are responsible for the smooth delivery of drinks and food at all times. • Supervisor must be aware of all action taking place in his section. This includes what is happening at each table at all times and what his staff in his team is doing. Supervisor is totally responsible for the actions and performance of his team. • Make sure all staff follows correct service section procedures. • Check guests are greeted properly by hostess or supervisor. • Check hostess is bringing people directly to the bar and not through corridor direct to the deck area. Encourage people to have a drink before dinner! • AT THE BAR • Introduce guest to the bartender and make sure that the bartender has made eye contact with guest before leaving them. • DRINKS ORDER AND DELIVERY • Once guest seated at table, give them menu quickly with torches if in dark area, and take drink orders immediately! • Recommend to them a cocktail or glass of champagne – if they say not, ask them which wine they would like. • Make sure drinks are delivered to the table within 4 minutes of guest order. We will check the bills for this. • FOOD ORDER • 1. Check food ordering procedures are correct. • 2. Suggest starters and main courses – always up-sell. • 3. Ask guests what side dishes they would like. • 4. Check seat number on bills. Check number of guests correct. Anyone who does not follow these procedures will be given warning. • CHECK SETTING • Remove extra seating places. • Check glasses and cutlery are correct for guest’s order • Make sure bread delivered to table within 2 minutes of taking order. • FOOD DELIVERY • Food delivery to table must all come at the SAME time within 12 minutes of order. If not delivered check status with kitchen and let the guest know that it is on the way and apologise for the delay. • CLEAR TABLE AFTER EACH COURSE • Ask guest if can clear away the plate. • Only do this when all guests at table have finished eating – wait at least 2 minutes. • Do not take away place mats – these should be left at table at all times. Table mats must NEVER be used as a tray. Only use plastic trays. • WINE & DRINKS  BY GLASS When a guest has nearly finished their drink, check to see if they want another drink.  BY BOTTLE Always check to see if a guest wants another bottle of wine immediately when you have poured the last drink.  HAPPY HOUR: Remind them it is happy hour so they can get extra drink. Just before end of happy hour, ask them if they want another happy hour drink before Happy Hour time is finished. • DESERT, COFFEE , TEA, DIGESTIVE Before giving desert menu, clear table of all extra glasses, salt and pepper, cutlery, and clean table. Do not take table mats. 1. Always give the guest the desert menu. Ask them if they would like any desert and make a suggestion. Tell them if there is a new item on the menu. 2. Ask the guest if they want a digestive. 3. Ask the guest if they would like any coffee or tea. • LAST ORDERS Make sure that the guests have been asked if they would like to order anything more before last order – check this has been done at all your tables before 10.00 for main courses, and 10.15 for deserts. • UP-SELLING Always up-sell the menu. Suggest starters and main courses and side dishes. Always come back at end of meal to suggest desert, coffee tea, and digestive. See training notes. • GUEST LEAVE TABLE Relay table immediately. Ensure tables are cleaned and re-set at conclusion of each course • BILL When a customer asks for a bill, this must be delivered within 3 minutes. If for some reason it will take longer, please inform the guest. • MAINTENANCE 1. You are responsible for the well organization of the maintenance work. 2. You are responsible to ensure proper working order of all equipment in the premise 3. you are responsible to all stock and supply of the maintenance • GUEST FEEDBACK 1. Check with guest 1 minute after they start that everything is OK. 2. Check with guest everything OK at the end of the meal. 3. Report any guest complaints or feed back into book at cashier desk. 4. You are responsible to fill up the customer claims book. 5. You are responsible to acknowledge all customer feedback from the waiter 6. You are responsible to report all customer claims to the RM OTHER DUTIES • MONTHLY STOCK TAKE 1. Assist in conducting monthly inventory checks on all operating equipment and supplies. 2. Report low stock immediately to AM. Use the maintenance/stock form to report low stock. • Always willing to learn and willing to teach others. • Be fully familiar with the restaurant work rules and work regulations governing employees and their behaviour and ensures these are always accurately communicated and carefully followed. • Ensure that colleagues/employees are always fairly treated. Take an active involvement in their welfare, safety, development and well-being of employees without favour or unfair expectations.

Quyền lợi được hưởng

provide more at interview meeting.

Yêu cầu công việc

Personal Responsibilities • To be flexible in attitude, approach and in working hours. • To plan the labour resource effectively to meet the service criteria for the human resources department. • To report for duty on time. • To keep up to date with all aspects of the employment law. • Team Player. • Effectively prioritise and manage a multi-faceted and changing workload. • Maintain total confidentiality regarding all human resources issues and records at all times. Behavioural Competences Calm, self-motivated, positive attitude, confident, open minded, willing to learn, good communication skills, innovative, self starter, contributor.

Yêu cầu hồ sơ

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