Playa Dubai hiring Floor Supervisor at Dubai, United Arab Emirates

Job purpose

Understanding all the ins and outs of running a successful restaurant. Plan, organize, direct, and coordinate the staff and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

Duties and responsibilities

• Assist in managing the daily operations of the restaurant.
• Assist in the hiring and training of new employees as well as the continuous training of existing staff
• Oversee both front and back of house operations, including wait staff, kitchen crew, and bussing staff
• Assures the staff follows state and company rules and regulations properly by maintaining all health code regulations and employee handbook guide
• Provide exceptional customer service and lead staff to do the same
• Respond to customer complaints quickly and resolve them effectively
• Allocate waiter duties during their shifts and to check that these tasks are completed to department and company standards
• Training new employees as per their abilities and skills.
• Ensuring that checklists, requisitions, and proper opening and closing functions are being completed each shift
• Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions, and provide accurate information.
• Maintain complete product knowledge of all food and beverages and ability promote them
• Focus on quality and consistency in all areas, food and beverage quality, ingredients, guest service, cleanliness
• Ensure maintenance of equipment by calling for repairs and training staff on proper use. Using proper standard operating procedures to report and fix these issues.
• To make sure that orders are taken politely, accurately, and efficiently
• Develop strategies for improving our customers’ dining experience
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards
• Work with staff to project future needs for kitchen supplies, goods, and cleaning products.
• Maintain inventory of all needed supplies
• Identify methods our restaurant can use to cut waste, decrease costs, and improve profits
• Manage the work schedules of our restaurant’s staff
• Complete other duties as assigned by the Restaurant Manager or General Manager
• Required to work varying schedules to reflect the business needs of the restaurant

Support Assistant Restaurant Managers/Floor Manager’s Main activities:

• To liaise with guests
• Always maintain a high level of service to all guests.
• Meet, greet, seat and farewell guests at the restaurant/venue.
• Take orders, serve food and beverages and clear tables.
• Ensure bar is ready for service (adequate supplies of glassware, drinks, bottles, fruit, and garnishes, etc.).
• Ensure beverages are served to a consistent quality standard.
• Ensure that the restaurant remains in an impeccable state.
• Ensure all tasks for setting up, serving, and closing are all done correctly.
• Supervise the accurate taking, setting up and confirmation of bookings.
• Ensure the safety of staff and guests during service and after leaving.
• Ensure Responsible Service of Alcohol policies are implemented and maintained.
• Maintain hygienic food handling practices and cleanliness of all waiting, bar, and function staff.
• Balance the register at the end of the shift ensuring a high level of accuracy and honesty.
• Communicate any stock shortages to the Operations manager in a timely manner.  
• Maintain restaurant inventory according to stock levels and advise on re-ordering needed.
• Support the Head Chef in maintaining a harmonious environment between kitchen and floor.
• Communicate with the operations manager regarding any problems or changes needed with service.
• Handle complaints according to guidelines and so that it leaves guests satisfied and impressed.
• Interview and select floor/restaurant staff.
• Induct and orientate floor and bar staff.
• Conduct performance reviews of all floor and function staff at least 4 times yearly.
• Maintain wage costs within company guidelines and guest spending above agreed averages.
• Promote the restaurant and functions to potential guests.
• Maintain equipment in good working order organizing repairs or improvements needed for greater efficiency.
• Assist in the development and review of systems and procedures.
• To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.
• To hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly.
• To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.
• Report regularly on the above activities to the operations manager.

Core competencies and equipment knowledge:

• Good communication skills
• Financial management skills
• Good interpersonal skills
• The ability to motivate other members of staff
• The ability to work well as part of a team.
• Good leadership skills
• The ability to discipline other members of staff