Restaurant Supervisor

Ali Bin Ali

Doha, Qatar

Qualification & Experience:

Roles and Responsibilities:

• Reports on duty on time in correct uniform/ grooming standards
• Ensures that restaurant is ready for service as per opening duties (Refer to check list of cleanliness standards, music, A/C, cash counting, etc.)
• Ensures that restaurant is ready for service as per closing duties (Refer to check list cash counting, credit card reports, MICROS reports, manager log book, etc.)
• Ensures that the team adheres to set HACCP, ISO guidelines and food safety standards at all times
• Promotes a friendly and courteous attitude towards all clients, guests and staff
• Assumes the duties and responsibilities of the Assistant Restaurant Manager in his/her absence.
• Interacts and builds relationships with the restaurant clientele.
• Controls an accurate logbook with guest and staff positive and negative comments.
• Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
• Participates in service as necessary in accordance with the requirements and practices of the restaurant.
• Monitors and controls all operating equipment for the restaurant.
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature.
• Implements and reinforces the company and department regulations, policies and procedures including but not limited to:
• In house rules and regulations
• Health and safety
• Grooming
• Quality
• Service
• Hygiene and cleanliness
• Supported and guided by the senior management, the incumbent will be exposed to:
• Quality level and presentation of food and beverage products
• Service standards
• Level of sanitation and hygiene in the cleaning of facilities and equipment
• Quality of entertainment
• Guest satisfaction
• Promotions
• Monitors the stocks of all beverage, material and equipment and ensures that service requirements are met.
• Records the breakages, wastages occurred in a shift debriefing
• Monitors and controls all operating equipment for the restaurant.
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature.
• Performs related duties and special projects as assigned.
• Participates in functions and activities with other outlets when required
• Ensures optimum performance in specific areas as assigned in above areas.
• Establishes and maintains effective employee and inter-departmental working relationships.
• Controls an accurate logbook with guest and staff positive and negative comments.
• Conducts daily briefings and participates in other meetings as needed to obtain optimal results.