Restaurant Supervisor-Resort

Job Description

Job Summary : The Restaurant Supervisor is responsible for overseeing daily operations of the resort's restaurant to ensure seamless service, guest satisfaction, and adherence to quality standards. This role involves managing staff, coordinating with other departments, and maintaining a welcoming atmosphere for guests. The ideal candidate will have excellent leadership skills, a passion for hospitality, and attention to detail. Key Responsibilities : Operational Management Supervise daily restaurant operations, including opening and closing procedures. Ensure timely and efficient service during breakfast, lunch, dinner, and special events. Monitor restaurant cleanliness, ambiance, and overall presentation to align with resort standards. Manage inventory levels for dining essentials such as cutlery, glassware, and linens. Staff Leadership Train, supervise, and motivate front-of-house staff, including servers, hosts, and bar staff. Schedule and assign shifts to ensure adequate staffing levels during peak and off-peak hours. Conduct regular briefings and training sessions to maintain high service standards. Address staff concerns, resolve conflicts, and foster a positive work environment. Guest Service Excellence Greet guests, address special requests, and resolve complaints promptly and professionally. Ensure all guests receive personalized and attentive service. Monitor guest feedback, both in person and via online reviews, and implement improvements. Assist in hosting and managing special events or themed dining experiences. Financial Responsibilities Support the Restaurant Manager in managing budgets and controlling costs. Oversee billing and cash handling procedures, ensuring accuracy and compliance. Upsell menu items, promotions, and packages to maximize revenue. Compliance & Safety Ensure compliance with health and safety regulations, including food hygiene and sanitation standards. Conduct regular inspections of dining and kitchen areas to maintain operational standards. Train staff on safety procedures and emergency protocols. Collaboration Work closely with the kitchen team to ensure smooth coordination between food preparation and service. Liaise with the F&B Manager or other resort departments to organize events and promotions. Provide input on menu design, pricing, and promotions based on guest preferences and feedback. Qualifications : Bachelor’s degree or diploma in Hospitality Management or a related field (preferred). 3+ years of experience in restaurant operations, including supervisory roles, preferably in a resort or upscale setting. Strong understanding of food and beverage service standards. Proficiency in point-of-sale (POS) systems and basic financial management. Preferred Skills : Excellent communication and interpersonal skills. Ability to multitask and work in a fast-paced environment. Knowledge of fine dining service protocols and guest engagement techniques. Familiarity with local and international cuisines and beverages. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person