Restaurant SupervisorDominic and Sons Realty & Development Corp

Description
AS SUPERVISOR
1. Take a responsibility for coordinating the work of the Food and Beverage attendants in an efficient manner, whilst maintaining quality and standards.
2. Has a full knowledge of the Restaurant operations and roles therein.
3. Ensures all food and beverage items served to guests are of the highest standard and presentation.
4. Understands and supervises opening and closing procedures including a thorough knowledge of the Point of Sale System.
5. Ensures cleanliness of bar, tables, chairs, floor and general equipment. In liaison with Restaurant Manager, ensure sufficient equipment for the operation of the restaurant.
6. Assigns employee to their stations and inform of any special request such as VIP guest or returning guests.
7. Ensures all back of house areas are cleaned and equipment stocked
8. Handles customer concerns and complaints with concern and understanding according to standard.
9. Actively solicits guest feedback in order to seek continual improvement in service and to ensure guest satisfaction.
10. Ensures all furniture and fittings, operating equipment and restaurant décor are maintained and clean at all times.
11. Communicates all comments and feedback from guests and employee to the Restaurant Manager.
12. Ensures sales are maximized through suggestive selling.
13. Assists with development and performance reviews, identifying key personnel for further development and structured career patching.
14. Attends meetings as required.
15. Implement opportunities for quality Team Building.
16. Ensures that all employees comply with the grooming and uniform standards.
17. Assists in preparation of work schedules and annual leave schedules within budget, business expectations and guidelines of the appropriate industrial legislation.
18. Knows all the existing food and beverage menu items thoroughly and performs different types of service as required.
19. Implements Sanitation and Hygiene Standards for F&B Outlet operations.
20. Prepares daily reports on operations as required.
21. Conducts daily briefing with all the staff in the absence of the Rest. Manager informing them of the daily specials, on-going functions and other relevant information with regards to restaurant operations.
22. Checks and reads communications logbook and reservations logbook.
23. Checks for new memorandum and pertinent information posted on the bulletin board.
24. Provides directions and to supervise daily operations.
25. Coordinates efficiently and courteously with other departments pertaining to matters with regards to customer requirements.
26. Identify market trends based on guest requests and needs.
27. Monitors all operating equipment closely, keeping a daily inventory of circulating stock.
28. Ensures that special promotions are properly communicated with all the staff.
29. Assumes all duties and responsibilities of the Rest. Manager in his absence.
30. Performs any other duties as may be assigned from time to time by the Restaurant Manager.
31. Makes sound judgment and to be responsible in the absence of his/her superior in relation to any F&B operation
Requirements
Minimum education level: Bachelor ́s Degree
2 years of experience
Availability for travel: No
Availability for change of residence: No
People with disabilities: Yes

Davao del Sur, Davao Region ·  8 minutes ago