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Job Description Restaurant Supervisor

Job Title: Restaurant Manager Reporting to: Operations Manager Responsible for: 1. Maintaining a high level of customer satisfaction at all times 2. Maintaining dining room order of service according to the restaurants quality and service standards 3. Safety and cleanliness of front of house staff, customer areas and areas surrounding restaurant, ensuring all cleaning and maintenance schedules are complied with. 4. Ensuring correct operation and balancing of cash registers & daily reporting 5. Recruit and induct floor and bar staff (ensuring adequate skilled staff levels are maintained at all times) 6. Organising the roster to ensures all shifts deliver high service standards 7. Covering extra shifts as required, in the case of staff shortages, to ensure service standards are maintained 8. Increasing sales at all opportunities through customer service staff practicing up selling and cross selling 9. Ongoing product knowledge and sales training to maximize sales and increase average spend 10. Maintaining set labour costs 11. Creating a harmonious team orientated environment amongst all staff within the restaurant 12. Assist in the planning for future development of facilities and service improvements

13. Ensuring that the most suitably qualified person is appointed in the event of your vacancy. This includes a smooth succession of transfer - wherever possible this should be an internal promotion. 14. Ensuring disciplinary action is taken for breaches of company regulations. 15. Maintaining high standards of morale and personal appearance of all staff. 16. The monitoring and achievement of all restaurant KPIs.
Main activities: 1. To liaise with guests 2. Maintain a high level of service to all customers at all times 3. Meet, greet, seat and farewell customers at the restaurant 4. Take orders, serve food and beverages and clear tables

5. Ensure bar is ready for service (adequate supplies of glassware, drinks, bottles, fruit and garnishes, etc) 6. Ensure beverages are served to a consistent quality standard Ensure that the restaurant remains in an impeccable state 7. Ensure all tasks for setting up, serving and closing are all done correctly 8. Supervise the accurate taking, setting up and confirmation of bookings
9. Ensure the safety of staff and patrons during service and after leaving 10. Ensure Responsible Service of Alcohol policies are implemented and maintained 11. Maintain hygienic food handling practices and cleanliness of all waiting, bar and function staff 12. Balance the register at the end of the shift ensuring a high level of accuracy and honesty 13. Communicate any stock shortages to the Operations manager in a timely manner 14. Maintain bar/restaurant inventory according to stock levels and advise on re-ordering needed 15. Support the Head Chef in maintaining a harmonious environment between kitchen and floor 16. Communicate with the operations manager regarding any problems or changes needed with service 17. Handle complaints according to guidelines and so that it leaves customers satisfied and impressed 18. Interview and select floor and bar staff 19. Induct and orientate floor and bar staff 20. Conduct performance reviews of all floor/bar and function staff at least 4 times yearly 21. Maintain wage costs within company guidelines and customer spending above agreed averages 22. Promote the restaurant and functions to potential clients 23. Maintain equipment in good working order organizing repairs or improvements needed for greater efficiency 24. Assist in the development and review of systems and procedures

25. To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information 26. To hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly 27. To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements. 28. Report regularly on the above activities to the operations manager
Special requirements/tools/equipment/clothing:

Essential Staff Kit v1.1

Uniform to be laundered by you and always of a high standard. Black leather shoes, clean shaven every day (male) or tasteful makeup (female), hair tied back if long and groomed, any body piercing to be discreet and tasteful, no nose or eyebrow rings or bolts, no showy rings.Your own waiters friend and pen to be carried on all shifts. Other features of job shifts/night work/ availability/working conditions etc: Available for work Monday to Sunday as required. Able to work split shifts until at least 1am if required. Prepared by: Date: 10 August 2011

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Essential Staff Kit v1.1

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