Restaurant SupervisorKhách sạn Hà Nội Daewoo

1. To ensure guest are serviced within specified time.
2. To keep the team updated the menu and presentation standards.
3. To communicate with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
4. To effectively answer any questions regarding menu and assist with menu selections.
5. To be able anticipate any unexpected guest need and reacts promptly and tactfully.
6. To apply service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
7. To assist in serving food courses and beverages to guests.
8. To ensure the set-up of tables is in accordance with types of event and service standards.
9. To record transaction / orders in Point of Sales systems at the time of order.
10. To communicate with the kitchen regarding any menu questions, the length of wait and product availability.
11. To communicate additional meal requirements, allergies, and dietary needs, and special requests to the kitchen.
12. To check with guests to ensure satisfaction with each food course and beverages.
13. Responsible for clearing, collecting and returning food and beverage items to proper area.
14. To maintain cleanliness of work areas, china, glass, etc. throughout the shift.
15. To review order dockets ensuring accurate and timely preparations for order requirements accordingly.
16. To present accurate final bill to guest and process payment.
17. To perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
18. To ensure that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
19. To ensure that hotel brand standards and SOP's are consistently implemented.
20. To work with fellow staffs and manager to ensure that the restaurant achieves its full potential.
21. To complete closing duties, including restocking items, turning off lights, etc.
22. To conduct monthly inventory checks on all operating equipment and supplies.
23. To take an active role in coaching and developing junior staff.
24. To perform any other duties related to food and beverage service assigned by the manager.