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    Restaurant Supervisor


    29 April 2019
    Duties and Responsibilities:

    ·Provide hands-on support and assistance to Food and Beverage associates to ensure highest levels of service and courtesy are provided to the guests.

    ·Conduct team briefings, meetings, and training as directed by Line Manager.

    ·Assist Line Manager to maintain departmental Standard Operating Procedures and ensure all colleagues have a working knowledge and follow SOPs at all times.

    ·Ensure that an effective link is maintained between kitchen and service areas.

    ·Supervise the level, consistency,and quality of table and/ or counter service of all menu items.

    ·Supervise all aspects of food and beverage quality, service and hygiene and escalate concerns to Line Manager.

    ·Supervise back of the house and dining area cleaning activities.

    ·Resolve guests’ complains regarding food and beverage service.

    ·Assign duties, responsibilities, and work stations to associates in accordance with work requirements.

    ·Prepare monthly associates attendance sheet.

    ·Maintain all associates’ training schedules and update actual records regularly in the system where applicable.

    .Take responsibility of operational issues in the absence of Line Manager.

    ·Maintain good relationships with colleagues and contributes to team spirit.

    ·Contribute to a team-oriented and associate-oriented company culture.

    ·Cooperate and interact with other departments to provide additional or specialized guest services.

    ·Ensure that performance appraisals are up to date, carried out proficiently and in a timely manner.

    .Supervise the work of the team to ensure adherence to quality standards, deadlines, and proper procedures are followed, correcting errors and problems.

    ·Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Safety.

    ·Train on emergency and evacuation procedures.

    .Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the appropriate addressee.
    Experience and Skills:

    .College Degree or equivalent - preferably in hospitality management.
    ·HACCP – Basic

    ·Food Hygiene – Basic

    ·Train The Trainer

    .Certificate in WSAT (Wine and Spirit, Education, Trust) – Basic

    ·Minimum one year experience in similar role and property rating.

    ·Knowledge of cashiering procedures.

    .Knowledge on how to use POS.
    .Intermediate - Microsoft Office (Outlook, Word, Excel, Microsoft, Powerpoint).