Restaurant Supervisor

Responsible for assisting management in the direction and administration of a restaurant in the hotel’s continuing effort to deliver outstanding guest service and financial profitability.

ESSENTIAL FUNCTION

-          Creates a positive guest experience by delivering a high level of service and ensuring that all team members fully engage with guests to better understand their needs and exceed their expectations.

-          Moves throughout the facility and kitchen areas to visually monitor and takes corrective actions in order to ensure that the food quality and service standards are in line with Hilton Worldwide.

-          Trains, supervises, develops, disciplines, counsels and evaluate team members for the efficient operation of the restaurant.

-          Supervises, supports, schedule, assigns daily work, informs and trains team members in all restaurant activities and operations.

-          Prepares, assigns and delegates responsibility and authority to ensure that objectives are met and excellent service is consistently achieved.

-          Monitors the equipment and reports any deficiency to the Engineering department.

-          Evaluates cost effectiveness of all aspects of the restaurant operations and develops and implements cost saving and profit enhancement measures.

EDUCATION

-           Higher School Certificate or equivalent.

REQUIREMENTS

-          Three (3) years’ management and/or supervisory Food & Beverage experience in similar or larger size hotel operations.

-          Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques and guest interaction.

-          Ability to effectively deal with a variety of audience, some of whom will require high levels of patience, tact and diplomacy.

-          Computer literacy 

-          Ability to meet financial targets and drive F&B revenue through upselling.