Restaurant Supervisor

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

4. Maintain positive guest relations at all times.

5. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

6. Resolve guest complaints, ensuring guest satisfaction.

7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

8. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in Restaurant.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

c) Designated glassware and garnishes for drinks.

d) All buffet menu items, preparation method, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) Manual system procedures.

h) Daily house-count, arrivals/departures, VIPs.

i) Scheduled in-house group activities, locations and times.

9. Maintain complete knowledge and strictly abide by liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

10. Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.

11. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

12. Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.

13. Meet with the Chef to review daily specials; update board throughout shift. Ensure that staff are aware of changes.

14. Periodically check with the Front Desk to review updates on house-count and arrivals.

15. Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.

16. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.

17. Ensure that staff report to work as scheduled. Document any late or absent employees.

18. Coordinate breaks for staff.

19. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.

20. Monitor the preparation of station assignments, ensuring compliance to departmental standards.

21. Conduct pre-shift meeting with staff and review all information pertinent to the day's business.

22. Inspect grooming and attire of staff; rectify any deficiencies.

23. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.

24. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

25. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.

26. Inspect all aspects of the Restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.

27. Inspect the cleanliness, organization and attractiveness of the Buffet. Ensure food items are set in proper quantities and to Hotel standards.

28. Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.

29. Review the reservation book, pre-assign designated tables and follow up on all special requests.

30. Ensure that specified amount of wine lists is available and in good condition for each meal period.

31. Ensure that Buffet menu selections and daily specials are posted and written legibly.

32. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.

33. Monitor and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.

34. Anticipate heavy business times and organize procedures to handle extended waiting lines.

35. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

36. Monitor and ensure that all tables are cleared and reset according to department procedures.

37. Assist Restaurant staff with their job functions to ensure optimum service to guests.

38. Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.

39. Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons as needed.

40. Handle void checks in accordance with Accounting procedures.

41. Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.

42. Issue manual checks when the system is down and ensure accountability of such.

43. Run system closing reports and ensure that all servers' checks are closed before they sign out.

44. Ensure all closing duties for staff are completed before staff sign out.

45. Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to Hotel standards.

46. Foster and promote a cooperative working climate, maximizing productivity and employee morale.

47. Prepare and submit daily/weekly payroll and tip distribution records.

48. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

49. Document pertinent information in department log book.

50. Complete all paperwork and closing duties in accordance with departmental standards.

51. Review status of assignments and any follow-up action with on-coming Supervisor/Manager.

- Attractive Salary and Bonus

- Social insurance, health insurance, unemployment insurance according to Labor Laws

- Professional, dynamic working environment with frequent team-building activities

Essential:

1. High school graduate or equivalent vocational training certificate, some college.

2. Two (2) year experience as a Restaurant Supervisor, preferably with Buffet style Restaurant.

3. Food certificate.

4. Knowledge of Buffet food service standards.

5. Fluency in Vietnamese and English, both verbal and non-verbal.

6. Familiarity with food and beverage cost controls.

7. Ability to:

• perform job functions with attention to detail, speed and accuracy.

• prioritize and organize.

• be a clear thinker, remaining calm and resolving problems using good judgement.

• follow directions thoroughly.

• understand guest’s service needs.

• work cohesively with co-workers as part of a team.

• work with minimal supervision.

• maintain confidentiality of guest information and pertinent Hotel data.

• ascertain departmental training needs and provide such training.

• direct performance of staff and follow up with corrections when needed.

Desirable:

1. College degree.

2. Previous experience in cashiering/order taking and food service.

3. Fluency in a third language, preferably Korean.

4. Certification of previous training in liquor, wine and food service.

5. Previous Culinary training.

6. Certification in an alcohol awareness program.

7. Certification in CPR.

8. Ability to suggestively sell.

9. Ability to input and access information in the property management system/computers/point of sales system.

10. Previous guest relations training.

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Địa chỉ: 36 Lâm Hoành, P.Phước Mỹ, Quận Sơn Trà, TP. Đà Nẵng