Restaurant Supervisor

1. Customer

1.1 Being responsible for assigned dining sections including: providing table/buffet set up, stocking service stands, minor food warming/preparation,

1.2 Welcoming and escorting the customers to the tables

1.3 Taking orders and delivering of food/beverages to patrons

1.4 Clearing and re setting tables

1.5 Preserving excellent levels of internal and external customer service

1.6 Identifying customers’ needs and respond proactively to all of their concerns

1.7 Implementing production, productivity, quality, and customer-service standards

1.8 Handling customer complains

1.9 Maintaining cleanliness and mise-en-place level at working station and service pantry for smooth operation

2. Financial

2.1 Assisting Assistant Restaurant Manager to manage the F&B day-to-day operations within budgeted guidelines and to the highest standards

3. Process

3.1 Assist the Assistant Restaurant Managerto liaise with Purchasing and Accounting department on product purchases, delivery inspections as well as inventory management

3.2 Following cash handling policy and procedures

3.3 Assisting the Assistant Restaurant Manager to maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures as well as food safety

3.4 Following all the policies and procedures of the Company to ensure operations standards are consistent

4. People

4.1 Maintaining excellent grooming standard of the floor employees at all times

4.2 Assisting Assistant Restaurant Managerin the supervision of the team and to adhere to all the Company standards in every interaction with members and guests, colleagues, other members of the organization and external suppliers and contacts

4.3 Maintaining a high standard of personal hygiene and body language at all times

4.4 Attending training sessions as a trainee as well as a trainer when required

1. 13th month salary

2. Year-end bonus based on KPI

3. Health & social insurance

4. Employee meal, phone & parking budget

5. 12 days paid vacation per year, plus 1 day for every 3 years

6. Opportunity to learn, develop and work in a professional Western style work environment

1. Customer service skills

2. Communication skills

3. Management skills

4. Leadership and people skills:

5. Ability to work on own initiatives

6. Teamwork

7. Organizing skills

1. Vocational diploma in: restaurant or hospitality management

2. Over 3 years of working experience as shift manager or supervisor in a full-service restaurant

3. Presentable and good appearance