Amazonico Restaurant Ltd-DIFC hiring Floor Supervisor at Dubai, United Arab Emirates

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Position              :             Supervisor

Subject               :             Job Description           

Location            :             Bar Des Pres – Dubai, United Arab Emirates

Department      :             FOH-Restaurant Team

Reports to         :             Restaurant Director/Restaurant Manager/Assistant Restaurant Manager

Job Overview

As the Supervisor, you will work in multiple sections within the restaurant on supporting every seamless operation and provides highly efficient, excellent service to ensure that the Standard Operating Procedures are consistently met. 

You should have the skills to simultaneously acquire and deploy leadership skills while learning multiple roles within the restaurant.

You must have product knowledge ability and has the aptitude to work on fast phased working environment while establishing and maintaining good working leadership, relationship amongst all FOH service teams and coordinates properly with BOH team as well.

Core Responsibilities

• To ensure on assisting all Senior Managers and assist on supervising the front and back of the house restaurant operations on daily basis.
• To assist on monitoring and executing all food and beverage orders and ensuring the quality and appearance of the presentation is as per the Standard Operating Procedures (SOPs)
• To ensure on customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.
• To make sure that all UAE laws & legislations of Basic Food Hygiene are always met.
• To supervise on ensuring that all opening and closing duties are completed on timely manner.
• To ensures that the overall grooming and personal hygiene of all line staff are met.
• To ensure on following company policies and procedures and makes sure the team does the same as well.
•  To analyse staff evaluations and feedback to improve the customer’s experience and relay necessary suggestions to Senior Management.
• To assist in monitoring the set-up of the restaurant on day-to-day operations.
• To supervise and ensure all pre shift duties are completed in accordance with Bar Des Pres standards.
• To welcome guests on arrival and bid a friendly farewell upon every departure.
• To provide a courteous, professional, attentive, and efficient service always with all departments and guests.
• To well establish a good rapport and working relationship with all staff and all other departments.
• To help the Senior Managers with cashing up or do the cashing up yourself if requested by the Manager on duty.
• To ensure that all areas are kept clean to the highest standards throughout each and every shift.
• To meet and greet guests, assist on organizing table reservations, and offers advice about menu choices.
• To ensure that the restaurant is still fully set up, clean and safe at end of every shift and all the late customers get correct standard of service in a comfortable environment, the same as at the beginning of the shift.
• To consistently and actively seeks for guests’ feedback to understand the needs of the market and to address the any customer service weaknesses to the Senior Managers.

Departmental/Operational Responsibilities

• To actively participate in restaurant setup and closing procedures to include prep inventory sheets, balance inventory to cash, close out point-of-sale system with inputting of data.
• To distribute all the closing duties and make sure that they are completed on time.
• To carry out any other reasonable duties and responsibilities as assigned by Senior Managers.
• To promote the restaurant through excellent food and service, in order to build business and develop our customer base.
• To assist all HODs during and after daily/weekly/monthly inventories and making sure that the service areas requirements are well maintained and order or restock the same accordingly.
• To make sure that the restaurant operates efficiently according to Company’s guidelines and SOPs.
• To supervise high standards of quality control, hygiene and health & safety of each team members.
• To smoothly observe guests during their meal and make sure they feel that they are satisfied.
• To also handle light customer complaints with impartiality and honesty and ask for assistance from Senior Managers if required.
• To ensure on performing last orders and inform the kitchen allocate end of shift duties and monitor progress.
• To ensure that the entire restaurant is kept clean and safe during and after the shift, complying with all relevant legislation and its best practices.

People Management

• To ensure all staff members of floor staff take their breaks within their time frame.
• To distribute the daily duties among other members of staff.
• To supervise the team during scheduled shifts and ensure everyone is on time.

Communication

• To ensure on to attend daily of shift briefing with Senior Managers if necessary so you may disseminate important information to all line staff.
• To conduct trainings for the new staff on guest services and product knowledge and assist the Senior Managers on providing ongoing training for all staff.
• To perform regular inspections on all operational equipment and reports required repairs and communicate with Senior Managers.

Leadership

• To ensure hand over of the sections are done properly so that the guests will have a flawless service without interruption of any kind.
• To ensure on collaborating smoothly with the management to review all employee performances and provides training to increase overall performance.

To supervise, coordinate and train all personnel activities to include rota, company policies & procedures, Government Health Department regulations, and alcohol policies.