Restaurant Supervisor

AREAS OF RESPONSIBILITY:

• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.
• To ensure that the restaurant is managed efficiently according to the established concept statements.
• All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist in the operation and be visible during entire meal period.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies,
• To ensure that the outlet is adequately equipped.
• To conduct and assist the storekeeper / Steward / Captain in monthly inventory checks on all operating equipment and supplies.
• To carry out monthly, quarterly, bi yearly, yearly inventory of operating equipment.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.
• To conduct daily pre-shift briefings to employees on preparation, service and menu.
• To attend all meetings as required by management.
• To prepare and participate in the Monthly Objective Review.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
• To ensure that the outlet cashiering procedures are strictly adhered to.
• To ensure a staff member is always available on assisting guest inquiries.
• To monitor and analyze the menus and product of competitive restaurants.
• To assist the Chef de Cuisine in developing menu "specials" and to promote them.
• To plan and implement an effective sales plan and promotional activities in the outlet.
• To revise and update the outlet Departmental Operations Manual on an as needed basis.
• To plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department.
• To submit all guest/employee incident reports.
• To report "lost and found" items.
• To ensure that the restaurant is kept clean and organized, both at the front as well as the back of house.
• To liaise and organize with Stewarding that the established cleaning schedules are strictly adhered to.
• To issue repair and maintenance work orders to ensure the proper maintenance of the outlet.
• To maintain a high standard of personal appearance and hygiene at all times.
• To undertake any reasonable tasks as assigned by the Food and Beverage Department.
• To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
• To develop departmental trainers and assign training responsibilities.
• To conduct staff performance appraisals as required
• To identify and develop young talents within the organization for future potential growth within the group.
• To be able to perform any additional scope of duties if requested by the management.

Job Types: Full-time, Contract

Pay: RO250.000 per month