Overseeing all the activities in the dining room/restaurant/lounge:
Inspecting dining and serving areas, as well as all the equipment in use and storage areas for organisation and cleanliness;
arranging for the replacement of dining room silverware and other supplies, as necessary;
ensuring the highest quality of standards are met for service, cleanliness and profitability;
making personalised recommendations on new menus and promotions; and
requesting work orders for maintenance repairs.
Supervising restaurant staff:
Assigning and monitoring tasks;
coordinating work schedules;
assisting in the hiring, management and training of new employees and junior staff;
instructing the staff on how to provide high-quality service and ensure that the guests’ needs are met; and
ensuring the staff is well-groomed and wearing the proper attire.
Communicating with the guest a patron:
Getting feedback from guests or patrons in order to ensure satisfaction with both food and service;
assessing customer complaints, enquiries and recommendations, always striving to provide a better service;
anticipating and addressing the customers’ needs; and
ensuring all information provided to the guest or patron is current and accurate.
Speaking with guests, patrons or staff using a clear, professional, and respectful language at all times.
Maintaining a pleasant and welcoming environment for the guests’ enjoyment at all times, ensuring the best dining experience, so that they always come back for the first-class service.
Acting as a bridge between the kitchen and the food and beverage Servers to guarantee that a common vision is shared.
Assisting on administrative operations:
Settling bills and keeping records of them to ensure accurate charges are made;
assisting on payrolls preparation;
preparing shift reports; and
using FIFO (First In, First Out) for inventory purposes and point of sales systems, if necessary.
Developing a business network of vendors and suppliers.
Following all company safety and security policies and procedures at all times:
Reporting accidents, injuries and unsafe work conditions to the manager;
completing safety training and certifications of staff; and
following current safety and sanitation policies whenever managing food and beverages.
Interpersonal and communication skills:
Communicating clearly, both verbally and in writing, in order to create a clear and communicative environment between gues and servers;
displaying strong customer service skills, as well as leadership; and
being able to manage a diverse group of people in potentially adversarial situations using a calm, polite, tactful, discreet and effective approach.
Organisational and time management skills:
Possessing strong multitasking skills; being able to work under pressure in a dynamic, fast-paced environment;
being highly responsible and reliable; and
being organised, detail oriented and structured.
Analytical, problem-solving and decision-making skills:
Identifying issues and resolving problems in a timely manner; and
being able to analyse gues in order to make the proper recommendations.
Ability to work cohesively as part of a team and possess good judgment:
Being driven to achieve goals, as well as motivating the staff to achieve team goals.
Self-motivated, decisive, responsible and driven to provide the best service.
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