Restaurant Supervisor

1. Directs and controls all subordinate associates to ensure that all day to day operational matters are handled on time and guest expectations are met.
2. Provides guidance and assistance to the outlet associates helping them in the execution of their duties and responsibilities.
3. Oversees the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations.
4. Liaises with the kitchen, stewarding, bars, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
5. Assists in the planning and execution of promotional activities as directed.
6. Maximizes revenue in the outlet by implementing upselling procedures.
7. Assists in monitoring and controlling the financial performance of the outlet controlling costs and expenses.
8. Assists in monitoring and controlling the hotel's OE inventory and participates in inventory taking.
9. Conducts frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.
10. Assists in the maintenance of efficient administration preparing and submitting reports on time as directed.
11. Assists in the selection, training and evaluation of subordinate associates.
12. Coaches, counsels, disciplines and develops subordinate associates.