Job Description

Roles & Responsibilities

Overview
Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Responsibilities

Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Assign duties, responsibilities, and workstations to employees in accordance with work requirements.
Recommend measures for improving staff work procedures and performance to increase service quality and enhance job safety.
Conduct all scheduled employee meetings and offer suggestions for solutions to operations.
Schedule all activities for restaurant staff according to guidelines
Collaborate with manager to review all employee performance and provide training to increase all performance and monitor all guest requests efficiently to achieve all customer objectives and maintain knowledge.

Qualifications

Bachelor s degree in business administration or hospitality is advantageous.
Proven experience working as a supervisor in the hospitality industry.
Good communication and interpersonal skills in English, added languages such as French will be highly preferred.
Excellent customer service and upselling skills
Strong management skills.
Ability to work in highly fast-paced operation.

Supervisor
111 Management

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