Restaurant Supervisor

POSITION SUMMARY: • To supervise, assist, train and help all duties performed by hostesses & waiters DUTIES AND RESPONSIBILITIES: • To ensure that all employees provide a prompt, courteous and professional service at all times. • To ensure that the restaurant and adjacent areas are immaculately clean and conform with the current health, hygiene and safety regulations and standards for serving customers. ADMINISTRATIVE RESPONSIBILITIES: • Requisition of necessary equipment and participation in the monthly inventory. • Attend the daily briefing given by the outlet manager or his assistant. • To adhere to and uphold Company standing orders, management standards and instructions and Company cash regulations at all times. TECHNICAL RESPONSIBILITIES: • To supervise the employees within the department ensuring that the correct standards and methods of service are being used as stated in Departmental Operations manual under the guidance of the outlet Manager or his assistant. • To ensure and assist in the smooth running of all service procedures within the outlet. (welcoming guests, seating, order taking, serving, settling the bill, leaving) • To ensure that the outlet opens on time and all mise en place is done (laying tables, stocking, service stations & pantry, replenishment of all condiments) • To ensure that all captains & waiters have a complete knowledge of the menu, wine & beverage list and able to explain each dish or drink in detail to the customer in Khmer and English. COMMERCIAL RESPONSIBILITIES: • Is highly visible in his/er working area. • Guest relation, directly respond to the needs of the customers and handles any complaint according to the brief he has been given by the Restaurant Manager. HUMAN RESPONSIBILITIES: • To maintain a perfect appearance at all times, setting the example for his fellow employees. • To ensure that all employees report for duty punctually wearing the correct employee fashion and name badge at all times. • To assist in the building of an efficient team by taking an active interest in their welfare and safety at all times. • To assist in the on-the-job training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency. WORK AREA: • Report to the Assistant Restaurant Manager • To carry out any other reasonable duties and responsibilities as assigned by FBM and hotel management.
• Basic Salary • Service Charge • Yearly Bonus • Yearly Increment • Insurance • Public Holiday/Annual Leave and Others • Duty Meal • Uniform and Laundry Service

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