Floor Supervisor

FIVE Hotels and Resorts

Key Responsibilities

• Supervises and provides exemplary guidance to the Service Staff, including Waiters, Waitresses, and Hosts/Hostesses, ensuring a Next-Level service experience.
• Inspires and motivates the Team to deliver Sensational Service, fostering a Positive, Collaborative Work Environment.
• Conducts regular, insightful and fair Performance Evaluations, providing constructive feedback to enhance staff Performance and Development.
• Collaborates closely with the Restaurant Manager to develop and implement hand-crafted Standard Operating Procedures, elevating Service Efficiency to be First-in-Class.
• Offers ongoing Coaching and Mentorship to support the professional growth and development of the Service Team.
• Imparts comprehensive training to new team members on FIVE s Boundary-Breaking Service Standards, Exquisite Menus, and Standard Operating Procedures.
• Extends a Warm Welcome to Guests, ensuring they receive Prompt and Personalised Service that leaves a lasting impression.
• Handles Guest Inquiries, Concerns, and Complaints with the utmost professionalism and efficiency, always striving to surpass their expectations from Luxury Dining.
• Anticipates Guest Needs, proactively addressing any concerns to ensure a seamless and unforgettable Dining Experience.
• Maintains a visible presence in the Dining Area, engaging with Guests and promptly resolving any Service-Related Concerns.
• Organises and meticulously schedules FIVER Shifts, ensuring Efficient Coverage for all Restaurant Operations.
• Ensures seamless Day-To-Day Operations of the Restaurant, adhering to established Service Standards and following FIVE s industry-leading Health and Safety Regulations.
• Oversees and meticulously maintains the FIVE-Star Cleanliness and Organisation of the restaurant, including Dining Areas, Service Stations, and Back-Of-House Areas.
• Coordinates seamlessly with the Culinary Team to ensure the Timely and Aesthetic delivery of Food and Beverages, maintaining FIVE-Styled Quality and Presentation Standards.
• Monitors and controls Inventory Levels, ensuring Supplies are available to meet guest demand while Minimising Waste.
• Promotes visionary Upselling and Suggestive Selling Techniques amongst the service staff, intelligently Maximising Revenue Opportunities.
• Assists in creating and executing bold and disruptive Promotional Activities, Special Events, and Themed Nights, growing restaurant revenue.
• Stays at the forefront of Industry Trends, new Menu Items, and Beverage Offerings, effectively training FIVE Tribe Members and enhancing their Product Knowledge.
• Conducts thoughtfully curated training sessions on Service Techniques, Customer Service, and Upselling Strategies, ensuring a continuous improvement in staff performance.