| Job Location | Dubai - United Arab Emirates |
| Education | Secondary School, Any Graduation. |
| Salary | Not Mentioned |
| Industry | Hotels / Hospitality |
| Functional Area | Not Mentioned |
? Coordinate the entire operation of the F&B Kitchen and Service staff during scheduled shifts.? Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff.? Manage staff, training and developing team members, ensuring they maintain a professional manner and are up to date with product knowledge, hotel events, local attractions and activities.? Be creative and initiate new ideas for Restaurant, Lobby Lounges and other F&B outlets. Ensure food display and overall presentation is attractive and complies with municipality guidelines at the same time.? Maintain appropriate Menu design and tailor to food and beverage recipes as per business demands.? Coordinate with Senior Chef / Pastry Chef, Restaurant Manager and Cost Controller on menu costing and recipes.? Coordinate with Sales & Marketing dept. for promoting the F&B products there by maximizing revenue for the department and organizing marketing activities, such as promotional events and discount schemes.? Plan and coordinate new menus and understand menu contents, menu changes, and promotional? activities.? Co-ordinate with Senior Chef / Sous Chef and Pastry Chef and suggest ideas for food display.? Ensure that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.? Be responsible for the overall look and feel of the restaurant and ensure it is classy and meets the service standards. Be attentive to details in every aspect of the Restaurant, Room Service and other F&B outlets and areas? Monitor the performance of outlet service staff. Supervision duties include; delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff.? Assist guests when in need and handle guest complaints.? Assist the Restaurant Manager in the execution of the strategic plan including forecasting, budget? management, profit and loss accountability, cost control and inventories.? Prepare reports at the end of the shift/week, including staff control, food control and sales.? Create and execute plans for department sales, profit and staff development.? Maintain high standards of quality control, hygiene, and health and safety.? Check on food and beverage inventory, stationery stock levels, ordering daily supplies and minimize food wastage
Keyskills :
Restaurant Supervisor
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