Restaurant Supervisor

The Restaurant Supervisor assists the Restaurant Manager in directing and organizing the staff to ensure first class service, food & beverage offerings and up selling to maximize profits and guest satisfaction.

• Assist the Maitre’d in training, supervising, counseling and disciplining staff.

   

• Supervise the floor during meal periods to ensure that all Grand Palladium Resort standards and steps of service are met through all guests’ interactions.
• Ensure that checklists, requisitions and proper opening and closing functions are being completed at each shift.
• Ensure restaurant and bar opens on time
• Ensure staffing levels for the buffets or restaurant are accurate based on occupancy levels.
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
• Record all occurrences for a shift in log book
• Observe performance and encourage improvement where necessary.
• Follow through for special functions
• Record temperature on temperature checklist for each dish both hot and cold.
• 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.
• Ensuring that all steps of services as outlines in procedures are being followed daily.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice.
• Maintain rapport with all departments.
• Maintain cleanliness of restaurants daily.
• Solicit feedback from guests concerning the service and food & beverage offerings in the restaurant
• Work closely with the Maitre’d in monitoring monthly inventory and quarterly china/glass/silver/linen inventory
• Any other duties assigned from time to time.