Restaurant Supervisor

1. Direct and control all subordinate associate to ensure that all day to day operational matters are handled on time and guest expectations are met 2. Provide guidance and assistance to the outlet employees helping them in the execution of their duties and responsibilities 3. Oversee the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations 4. Liase with the Kitchen, Stewarding, Bars, Housekeeping and Engineering to ensure that the operation runs smoothly in areas of joint responsibility 5. Supports the restaurant reservations manager in coordinating reservation agents to ensure that all day to day operational matters are handled on time and guest expectations are met 6. Maximise revenue in the outlet by implementing upselling procedures 7. Assist in monitoring and controlling the financial performance of the outlet controlling costs and expenses 8. Assist in monitoring and controlling the hotel’s OE inventory and participate in inventory taking 9. Conduct 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 take appropriate action where necessary 10. Assist in the maintenance of efficient administration preparing and submitting reports on time as directed 11. Assist in the selection, training and evaluation of subordinate employee 12. Coach, counsel, discipline and develop subordinate employees 13. Performs additional duties as it may be necessary from time to time. 14. Ensure all the staff to carry out the task according to the Standards & Procedures 15. Ensure that all associates comply with the grooming and uniform standards 16. Complies with the hotel specific, guidelines of Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and when possible exceed guest’s expectations 17. Control stock and monitor stock security procedures 18. Assist with functions 19. Coordinate room set requirements as per event orders and client requests. 20. Inspect and be responsible for final set up arrangements. 21. Prepare and present banquet guest checks, ensuring all consumptions are duly charged. 22. Consult with Executive Chef in all matters relating to quality and presentation of food. 23. Ensure flower requirements are met on a timely basis. 24. Generate maintenance requests to ensure all operating equipment is in good order 25. Conduct regular staff meetings to keep all associates informed. 26. Ensure compliance with legislated health and safety requirements within the workplace. 27. Comply with all Corporate and Hotel Standards and Procedures. แผนก:F&B Service จำนวน:1 อัตรา ระดับการศึกษา:ม.6/ปวช. ขึ้นไป เวลาทำงาน:งานประจำ เงินเดือน:ตามตกลง ผู้ติดต่อ:HR อีเมล์:Ranuka.P@angsana.com เบอร์ติดต่อ:076358500 ลงประกาศเมื่อ:17 ต.ค. 69