RESTAURANT SUPERVISOR/ ASSISTANT RESTAURANT SUPERVIOR

Job Description & Requirements Responsibilities: • Provide a pleasant dining experience to customers and event guests. • Response promptly for guest’s feedback that requires the restaurant manager’s decision and immediate actions. • Work together with the operation team to achieve the restaurant sales target. • Create staff schedule to ensure appropriate staffing • Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching and disciplining employees, communicating job expectations, planning, monitoring, appraising, and reviewing job contributions, planning and enforcing policies and procedures for the restaurant operation team. • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality, and customer service standards, resolving problems, identifying trends, determining system improvements, and implementing changes to the restaurant set ups, feel, and policies if deemed necessary. 7. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations, securing revenues, developing and implementing action plans. 8. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement, and monitoring food presentation and service. 9. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests, and exploring innovative opportunities to add value to job and restaurant accomplishments 10. To assists banquet team as and when is necessary and instructed by the management. 11. Promote the brand in the local community through word-of-mouth and restaurant events. Competencies: • Manage activities across various departments such as Operation, Kitchen, Sales and regulatory compliance. • Provide inspired leadership for the organization. • Monitor every process and procedure. • Ensure streamlined production of goods and services. • Organizing paperwork and managing a team effectively. • Respond to Customer complaints tactfully and professionally. • Strive towards Best Customer Satisfaction. • Patience and customer-oriented approach. • Excellent Customer Service Skill. Qualifications: • Diploma/ Nitec/ Higher Nitec, GCE ‘O’ Level. • Minimum 3 years progressive experience in a proactive hotels/banquet with event ballrooms/meeting spaces. • Experience in hotel banquet operations is greatly desired. • Strong oral and written communication skills. • Results-oriented. • Ability to foster a competitive yet collaborative team environment. • Proficient in Microsoft Office.