Supervisor - ( Fine - Dining Restaurant )

Role Objective: The restaurant supervisor is accountable for the day-to-day assignments given in operations of his or her given restaurant. The Supervisor must manage a team of service to reflect a smooth-running operation on a daily basis and at times will be responsible to run the shifts. The Supervisor will report all elements pertaining to their restaurant and then communicate and delegate tasks to their management. The Supervisor will also manage shifts as well as have an active involvement in the FOH operation, understanding that this is the “Heart” of the business. The Supervisor will hold weekly meetings in case Restaurant Managers or Asst. Managers are not available; will be part in training sessions and briefings to better cascade information from the support center and operations senior management. Further to this, they will take ownership of tasks set by senior managers and make it their own – adding individual flare and panache to every idea. The Supervisor will assist the Restaurant Manager in ensuring that all deadlines are met and will monitor, manage and review all key employees within the restaurant. Having an active role in all meetings, the Supervisor will suggest marketing strategy and strive to constantly improve the standards within their unit. The Supervisor will have an expert grasp of guest relations and will know many of their customers by name. Adopting a “On the floor, lead by example” attitude, the RS will spend 75% of their time on the floor managing the shift and its people to ensure standards are at the highest levels. The Supervisor will be fully accountable for the unit’s profit and loss accounts and will closely monitor cash controls and expenditure on a daily basis. Able to articulate professionally and confidently in a group, the RS will conduct them in a professional manner at all times, recognizing that they are the front-line representatives for the company.

• Supervisor will be highly dedicated to the business and will push to achieve all targets, standards and requirements of HDC operations.

1. Know-How (for all levels)
2. Able to manage the Junior members and support staff to a high standard
3. Able to relate to people in a pleasant and cooperative manner
4. Works as part of a team supporting and assisting team members where possible
5. Contributes to the team by performing to a high standard in all tasks
6. Reviews, praises and motivates all unit employees to achieve more, through a – “Lead by example attitude”
7. Conducts performance reviews of all key personnel, rewards, promotes and disciplines accordingly
8. Defines department recruitment needs and assists in the recruitment of key positions with HR
9. Holds regular weekly meetings with the manager teams to define unit strategy and improve business
10. Communicates effectively, honestly and with integrity to all HDC employees
11. Develops individuals to their potential with training coaching and assessments
12. Conducts manager team – business review meetings to ensure all elements of the businesses are being controlled and managed effectively – that these reviews are documented and readily available to the operations manager and above
13. Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating
14. Communicates effectively with Operations and brand manager making recommendations and business proposals without being prompted.
15. Takes ownership of the unit and is on call to assist even when off duty
16. Reports to the Asst. Restaurant Manager / Restaurant Manager/Supervisor in shift management and creates strategies to improve standards within the restaurant.
17. Recommends purchases and works in order to improve the units and the experience offered to the guest
18. Manages the delivery & take away operations and strives to develop the concept – thus increasing sales
19. Has input in the marketing initiatives within the F&B department, suggests ideas and researches competitors.
20. Coordinates the flow of information to the restaurant manager, executive chef and support center by effectively managing the stream of information coming from all levels.
21. Is able to analyze and adapt to market trends, developing the unit to achieve and not be left behind by the competition
22. To complete any required reports and send them in a timely fashion to the franchisors as required.
23. Manages Health & Hygiene policies systems and procedures to better the unit and comply with legal requirements.
24. Maintains a high level of personal hygiene – according to prescribed standards from HDC operations
25. Ensures all employees adhere to policies, systems and procedures via visits and auditing the units
26. Adheres to all policies and procedures as prescribed by HDC operations and promotes 100% compliance
27. Manages and promotes a safe culture by observing, reporting and correcting potential hazards and risks within the business.
28. Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
29. Trains all to monitor food quality and ensure all food is free from foreign bodies and presentation is perfect.
30. Teaches all managers & chefs to adopt a work ethic of “Clean as you go” and checks cleaning tasks to the correct high standard when visiting outlets.
31. Ensures a strict system is applied when using chemicals and ensures all BOH employees perform the required tasks while managing the shifts
32. Works to achieve highest possible standards according to the HACCP system – implements HACCP system in conjunction with the restaurant manager
33. Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards.
34. Ensures all products are in date and that accurate labeling is used to identify expirations. Teaches staff the importance of quality monitoring and daily cleaning in accordance with HDC policies.
35. Has a strong understanding of all legal requirements and develops systems and practices to ensure these requirements are met.

• Do you have prior experience working in a fine dining restaurant?

• Supervising: 3 years (Preferred)

• Fluent English (Preferred)