- Supervisor to ensure all team member is on job assignment.
- Supervisor to ensure all employees follow the disciplinary procedure.
- Supervisor must be knowledgeable of hotel information and outlets.
- Supervisor to ensure all side station were clean, complete, and store properly.
- Supervisor responsible to have the proper menus, drink list and bill cover available.
- Supervisor to inspect the ambiance clean lines all area to ensure proper environment.
- Supervisor to ensure of special arrangement.
- Notify the manager about all signed side work and regular duties are complete.
- Supervisor monitor flow of service to ensure all guest are served in timely manner.
- Supervisor to ensure all guest satisfied with the services provided. Assist all the guest inquiries.
- Supervisor to ensure guest complain will be handled courteously and professionally.
- Whenever the guest asks for service supervisor must be helpful and answer affirmatively
- Supervisor to coaching and counseling the staff who does not meet with the standards.
- Designated meeting attended promptly with necessary paperwork.
- Supervisor notifies the problem and communicates to Manager or appropriate division.
- Log book entry is made each day and signed by outlet supervisor in the absence of Manager.
- Supervisor to conduct the outlet line up on the absence of Manager.
- Conduct final check all the area after closing.
- To be instrumental in the building of an efficient team member by taking an active interest in the safety, training and development.
- To ensure that all team member provide a courteous and professional service at all times.
- To ensure that all team member report for duty punctuality wearing the correct uniform and name badge at all times.
- To implement an effective training program for all Food and Beverage department.
- To meet with restaurant manager to discuss the area of improvement and training requirements to assist with the development of new training materials as necessary.
- To ensure the maximum productivity and morale within the Food and Beverage Department and consistently maintain discipline, following the hotel rules and regulations.
- To supervise the team member in the department, ensuring that the correct standard service sequence and methods of service are maintained.
- To ensure that all team member within the department have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
- Up selling of all hotel facilities.
- Promote stock control as a means of minimizing costs and training in wastage minimization
- Has experience in a similar position at an independent restaurant and 5-start resort.
- Has good communication and interpersonal skill
- Has excellent leadership skills
- Has the ability to multitask and meet deadlines
- Has related license, certificate and (or) diploma to support candidate's qualification
AYANA Hospitality