ob Description

Scope and Purpose:

The main purpose of the Supervisor is to take part in the restaurant’s sales and production

function as well as running a smooth operation in his shift and plays the link part between

management and employees.

Skills

Related duties and responsibilities:

• Replaces the Unit Manager during vacations and leaves and taking care of the

restaurant’s overall activities.

• Covers any gap and staff shortage during emergency vacations and unexpected leaves

or absence.

• Coordinates with the Unit Manager regarding the staff working schedules.

• Coaches and trains the staff in order to improve performance and to achieve the

department objectives and targets through OJT (On-the-job-training).

• Trains the staff on the sequence of service and other topics.

• Follows up on the staff ongoing training and makes sure proper training and

evaluations are done.

• Conducts daily briefings with the staff.

• Supervises the opening & closing of the restaurant.

• Supervises a daily-check up on the smooth performance of all restaurant machinery

and equipment.

• Follows up compliance with the company’s policies and procedures.

• Makes sure and follows up staff commitment in personal hygiene and grooming

standards.

• Controls wastes and works on reduction.

• Handles the daily inventory items as well as monthly inventory, while assuming

responsibility for shortage and theft of inventory items.

• Ensures the proper display of all tables and chairs (where available) as well as all

products in the restaurant.

Makes sure commitment of the staff in general cleanliness.

• Assigns staff to perform cleaning duties to ensure a clean and neat environment.

• Makes sure and follows up on stock availability.

• Makes sure of staff rotation in all related sections.

• In charge of guests greeting, guidance and farewell.

• Performs ongoing guest’s visits, collects feedback and makes sure complete guests’

satisfaction.

• Reports guest feedback to management.

• Assists with the performance evaluation of all staff.

• Assigns tasks and responsibilities to staff and makes sure commitment in set job

descriptions.

• Maintains discipline, recommends, and administers corrective action through reports

addressed to the Unit Manager.

• Makes sure staff meal is being implemented as per company regulations.

• Motivates and develops staff, in order to encourage their professional development.

• Maintains safe working conditions for employees and guests.

The supervisor oversees the overall operations during his shift and position tenure.

• Double checks number of raw materials ordered.

• Ensure staff uniforms are available, clean, and orders necessary stock.

• Resolves issues related to delivery aggregators.

• Ensures that raw materials and others are being received properly as per food safety

regulations as well as invoices versus orders placed.

• Performs other related duties as assigned by Unit Manager.

Communication & Working Relationships

• Works closely with the Unit Manager and all staff to ensure the delivery of information.

• Coordinates with different departments during absence of Unit Manager to guarantee

effective communication.

• Interacts with guests to follow-up on their satisfaction, requests, and complaints.

Knowledge, Skills, and Experience

• Diploma in Hotel Management or a related degree, BA is a plus.

• Minimum 5 years of experience in similar business, managerial experience is a plus.

• Good interpersonal, communications and presentation skills

• Fluent in English and Arabic languages.

• Strong personality and charisma.

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