Restaurant Supervisor for a Indian Cuisine (Non-Vegetarian) Resto & Bar (Wine, Mocktail & Cocktail)
Hospitality Services Investment Limited
Hospitality & Leisure
Easy Apply
New
Yesterday
Job Summary
Young individual who is having good knowledge about the Indian Cuisine and Beverages. He or She can effectively manage a team (Restaurant Service Employees & Outdoor Service Casuals). Individual to ensure that guests receive excellent service and have the ability to handle guests concerns efficiently in order to achieve 100% Guests satisfaction.
- Minimum Qualification : Diploma
- Experience Level : Mid level
- Experience Length : 4 years
Job Description/Requirements
- Young Hardworking, Honest & Team Player.
- Schedule Restaurant & Bar staffs Shifts and delegating tasks.
- Conduct Food & Beverage Training on daily basis in order to increase productivity.
- Ensuring prompt and friendly guest service
- Maintaining high quality service standards
- Ensuring all staff are knowledgeable about menu offerings and ingredients of the dishes.
- Educating staff about potential food allergies and how to make customers aware of these ingredients.
- Reduce operational costs without compromising standards.
- Ensuring all staff follow strict personal safety, food safety and food storage guidelines.
- Supervising and maintaining restaurant cleanliness to meet regulatory sanitation and hygiene standards.
- Manage, Restock and replenish inventory: Cutlery, Crockery, Glassware, packaging items and stationery.
- Interacting with restaurant guests to gauge satisfaction and improve guest service standard.
- Responding to guest feedbacks and resolve effectively in order to achieve 100% guest satisfaction.
- Arranging Outdoor events and ensuring the restaurant and staff meet service expectations.
- Assisting in the development of menu offerings and changes based on costs and customer preferences.
- Creating innovative promotions and encourage staff members for upselling.
- Chairing weekly staff meetings to motivate staff and ensure they are all meeting restaurant standards and expectations.
- Plan staff leaves in order to avoid staff crisis.
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