Restaurant Supervisor

**Role Requirements**
- Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.
- Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.
- Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service.
- Handle guests’ complaints and comments tactfully and efficiently.
- Handle all administration work pertaining to cashier/bar operation requirement and company’s policies.
- Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.
- Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations.
- Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features.
- Ensure that health, safety and security procedures are in place in the outlet.
- Attend all briefings, meetings and trainings as assigned by management.
- Any other duties assigned by your manager or supervisor.

**Team Management**
- Identify and develop team members with potential.
- Conduct performance review with the team.
- Constantly monitor team members’ appearance, attitude and degree of professionalism.
- Develop, conduct, and maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
- Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
- Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.

**Banquet/Events Management**
- Ensure the efficient and smooth operation of the department.
- Assist in the management of all banquet/events operations to include, but not limited to, product quality, cost controls and overall profitability, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
- Supervises food and beverage set up and clean up.
- Assist in planning, organizing and executing all banquet functions including, but not limited to, breakfast, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc.

Pay: $2,000.00 - $3,000.00 per month

**Benefits**:

- Employee discount
- Food provided
- Professional development

Schedule:

- Shift system
- Weekend availability

Supplemental Pay:

- 13th month salary
- Performance bonus

**Experience**:

- Restaurant management: 1 year (preferred)

Work Location: In person