Restaurant Supervisor

1.                   To be a leader in his/her department and to set an example to be followed by others.

2.                   To recommend staff for selection, promotion and dismissal and to ensure correct disciplinary procedures and measures are taken in conjunction with the Hotel General Manager.

3.                   To build an efficient team of staff and to ensure continued improvement by taking an active interest in the welfare, safety, development and motivation of the staff.

4.                   To ensure that all staff report for duty punctually and maintain a clean, smart appearance and that their name badge is worn at all times.

5.                    To ensure that all staff receive On-Job -Training and have the necessary skills to carry out their duties with the maximum efficiency.

6.                   To ensure that a monthly communication departmental meeting is held.

7.                   In the case of the employment of new staff to ensure that thorough interviews are conducted in order to ensure that productive and high quality staff are employed.

8.                   Maintains a logbook recording any unusual incidents, guest comments or occurrences and complaints. Reviews the logbook within department on a daily basis in order to check on guest service conditions or to recommend any changes in existing practices. The Logbook will be checked weekly by the Hotel General Manager for action to be taken if needed.

9.                   To ensure that all staff have a clear understanding of the Fire Drill.

10.               To ensure that all staff  have a clear understanding of the hotel’s Staff  Handbook and the rules and regulations stated within and to implement and support the rules to the maximum.

11.               To plan and implement training programmes so that staff can improve themselves.

12.               To train the service staff so that they become ‘Sales Persons’ rather than just ‘Order Takers’ in order to maximize revenues without becoming aggressive.

13.               To assure that the department meets all Health and Safety requirements specified by law.

14.               To ensure that there is no fire or safety hazards in their department and to have a very good knowledge of the Fire and Safety policies of the hotel in general.

15.               To be responsible for the implementation and maintenance of the ISO 9001, ISO 14001, ISO 18001 and HACCP programme in his department. To ensure that all forms, standards, procedures and methods are implemented in writing and records kept and that all standards and procedures are actioned as per the ISO and HACCP requirements.

16.               To implement and support all decisions of the Management.

17.               To portray good appearance good memory, tactful behaviour and to be calm and to take decisions quickly.

18.               To have a good understanding of the guests and guests needs and habits relating to various countries.

19.               To have good knowledge of the operation of the Restaurants.

20.               To be aware of the scope of the Hotel and Catering Industry, including commercial land welfare sections and therefore to supervise efficiently the function and the organization of his staff.

21.               To allocate duties according to the hotel’s Standard Operating Procedures and to be familiar with all materials involved.

22.               To offer the highest standards of service to the guests.

23.               To maintain good personal hygiene standards and to ensure that all employees are maintaining good personal hygiene (care of skin, hair, hands and body (precautions to include washing hands, covering wounds, controlling coughs and sneezes and precautions to avoid dangers of contaminating food and equipment).

24.               To arrange the restaurants layout so as to minimize wastage of space and to maximize comfort for customers, as a result of planned setting of furniture and equipment.

25.               To arrange regular cleaning and maintenance and reduce the safety risk and replacement cost (to give emphasis of effects of misuse, wastage and breakage). To plan and organize service teamwork. Importance of given and receiving assistance. When appropriate, recognizing when to offer and request assistance. To plan ahead and work systematically avoiding duplication of jobs.

26.               Obtaining clean linen through a system and to deal with soiled linen. To identify line, category and size and their correct usage.

27.               To ensure that all electrical equipment is in working order and to report any defects to the Chief Engineer.

28.               To ensure that opening times and last order times are correctly observed.

29.               To ensure that adequate lighting and temperature conditions are provided for customers’ comfort.

30.               To ensure that customers with special needs (diabetics, vegetarians etc) are provided with Food and Beverages to their requirements. To train his staff and take part in training as directed by the management.

31.               To take and record table reservations and allocate tables for times that they are needed.

32.               To ensure that all the necessary mi-en-place is completed prior to each service.

33.               Ensure that all restaurant items (cutlery, glassware, tea pots etc are clean, polished and shiny).

34.               To liaise with the Hotel Animation Team on all guests activities so that the sales in the hotel restaurant outlets are maximized and that all guests feel that there is always something to occupy them.

35.               To take order assisting the guests with the explanation of the dishes

36.               To be responsible for all money entrusted to them.

37.               To carry out any other relevant duties as directed by the management.