Job Description

General Responsibility

Must have minimum 2 Years Experience in F&B Luxury Hotels.

  • Oversee all front and back of the house restaurant operations.

  • Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.

  • Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.

  • Always present a clean and tidy appearance in accordance with the hotel’s grooming standards.

  • Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.

  • Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues

  • Maintain quality control for all food and beverage.

  • Be reliable and ensure you and all team members are at work on time.

  • Project future needs for goods, fruits, beverage stationary ,cleaning product order accordingly.

  • Oversee heath code compliance and sanitation standards.

  • Carry out all professionally reasonable instructions given by your superior.

  • Monitoring inventory for CCG and all equipment required for outlets.

  • Conducting regular inspection of dispense bar/ lounge bar to determine whether proper standards of hygiene.

  • Monitoring the restaurant cash flow and settling outstanding bills.

  • Checking in on dining guests to enquire about food and service quality.

  • Resolving guests' complaints in professional manner.

  • Generate weekly, monthly and annual reports.

  • Attend quarterly P&L meeting.

  • Seek ways to cut waste and decrease operational costs.

    • PHYSICAL EFFORT:-

    This position requires minimal stooping, lifting and substantial walking. All employees must maintain a neat, clean and well-groomed appearance.

    WORK CONTACTS: - Daily contact with restaurant manager or F&B manager etc.

    WORKING CONDITION: - Must be able to work in a high volume fast paced environment.

    Technical Expertise Restaurant Supervisor

  • Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.

  • Ensure service style, tabletop and overall presentation of the product in accordance with the hotel’s image.

  • Responsible in making floor assignment during the shift.

  • Responsible in keeping the operation running smoothly.

  • Find the guest feedback and take necessary action if something is not match with the standard.

    • 6.Reviewing customers surveys to develop and implement way to improve customer service.

    Bar Supervisor

  • Monitoring the bar operational and supporting the bar attendant if required.

  • Ability to use standard software application and hotel systems including point of sale systems.

  • Plan and control beverage inventory level

  • Ensure all established standards of operation are implemented.

  • Work together with accounting to prepare and implement inventory procedures

    • 6.Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.

  • Work together with the outlet manager forconsistence work performance

  • Maintaining effective controls in the Beverage Department.

  • Responsible to train staff on daily basis


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